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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}} | + | {{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]].</ref> |
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[[Category:Eva Bailey recipes]] | [[Category:Eva Bailey recipes]] | ||
[[Category:Squash Pie]] | [[Category:Squash Pie]] | ||
Latest revision as of 13:16, 27 December 2013
Squash or Pumpkin Pie[1]
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]
- ↑ from Eva Bailey recipe used at the Ox Yoke Restaurant in Hiram, Maine
- ↑ Kathleen Hendrick has noted less on the original and has written "½ t." on her copy
- ↑ Kathleen Hendrick substitutes evaporated milk for half the milk
- ↑ "for about 45 min." per Kathleen Hendrick
- ↑ 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.
