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Difference between revisions of "Squash Pie (Eva Bailey)"

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{{Page:Squash or Pumpkin Pie - Eva Bailey - back.jpeg‎}}<ref>This recipe, with the reduced salt, is very similar to the recipe for [[New England Squash Pie]] on the [[One-Pie]] can.  The significant differences are that recipe calls for plain sugar and a full tsp. of ginger.  It also calls for a 425° oven for 20 mins., then 375° for 45 mins.  It is significantly different, however, from the One-Pie recipe for [[New England Pumpkin Pie]].
  
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{{smaller|Note: This recipe, with the reduced salt, is very similar to the recipe for [[New England Squash Pie]] on the One-Pie can.  The significant differences are that recipe calls for plain sugar and a full tsp. of ginger.  It also calls for a 425° oven for 20 mins., then 375° for 45 mins.}}
 
 
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[[Category:Eva Bailey recipes]]
 
[[Category:Eva Bailey recipes]]
 
[[Category:Squash Pie]]
 
[[Category:Squash Pie]]

Revision as of 12:16, 27 December 2013


Squash or Pumpkin Pie[1]


1 can Squash or Pumpkin (1⅔ c.)

½ c. brown sugar
1¼ tsp. salt[2]
½ tsp. each ginger, cinnamon, nutmeg.

2 eggs beaten

1½ c. milk.[3]

Mix sugar, salt, spices and blend well into pumpkin or squash. Add beaten egg, then add milk.
Bake 10-15 minutes at 450°

Reduce to 350-375°[4] and bake until it doesn't stick to knife inserted half ay from edge to center—if using pyrex plate. With tin plate try in center of pie.[5]

  1. ↑ from Eva Bailey recipe used at the Ox Yoke Restaurant in Hiram, Maine
  2. ↑ Kathleen Hendrick has noted less on the original and has written "½ t." on her copy
  3. ↑ Kathleen Hendrick substitutes evaporated milk for half the milk
  4. ↑ "for about 45 min." per Kathleen Hendrick
  5. ↑ This recipe, with the reduced salt, is very similar to the recipe for New England Squash Pie on the One-Pie can. The significant differences are that recipe calls for plain sugar and a full tsp. of ginger. It also calls for a 425° oven for 20 mins., then 375° for 45 mins. It is significantly different, however, from the One-Pie recipe for New England Pumpkin Pie.
    1. ↑ from Eva Bailey recipe used at the Ox Yoke Restaurant in Hiram, Maine
    2. ↑ Kathleen Hendrick has noted less on the original and has written "½ t." on her copy
    3. ↑ Kathleen Hendrick substitutes evaporated milk for half the milk
    4. ↑ "for about 45 min." per Kathleen Hendrick
    5. ↑ This recipe, with the reduced salt, is very similar to the recipe for New England Squash Pie on the One-Pie can. The significant differences are that recipe calls for plain sugar and a full tsp. of ginger. It also calls for a 425° oven for 20 mins., then 375° for 45 mins. It is significantly different, however, from the One-Pie recipe for New England Pumpkin Pie. <references/>
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