Old-Fashioned Cushaw Pie

13 ingredients
6 steps

Ingredients

  • 1 large cushaw squash - peeled, seeded, and chopped
  • 3 cups heavy whipping cream
  • 1 1/2 cups clover honey
  • 4 eggs
  • 1/4 cup molasses
  • 5 teaspoons ground cinnamon
  • 1 tablespoon ground ginger
  • 2 teaspoons salt, divided
  • 1/4 teaspoon ground allspice
  • 1/4 teaspoon nutmeg
  • 2 cups hard white flour, or more as needed
  • 12 2/3 tablespoons butter, softened
  • 7 tablespoons ice-cold water

Directions

  1. 1
    Preheat oven to 400 degrees F (200 degrees C).
  2. 2
    Place a steamer insert into a saucepan and fill with water to just below the bottom of the steamer. Bring water to a boil. Add squash, cover, and steam until very tender, 15 to 20 minutes.
  3. 3
    Blend squash in a blender until smooth. Pour 6 cups squash puree into a large mixing bowl. Reserve any extra squash puree for a separate use.
  4. 4
    Stir cream, honey, eggs, molasses, cinnamon, ginger, 1 teaspoon salt, allspice, and nutmeg into 6 cups squash puree; whisk until smooth. Cover and set aside.
  5. 5
    Mix flour and 1 teaspoon salt together in a bowl. Cut butter into flour mixture; add water and mix well. Add more flour to dough if it is too wet. Cut dough in half and roll onto a floured work surface; form into two 10-inch circles. Press dough into 2 pie pans and pour squash filling into each.
  6. 6
    Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 50 minutes. Cool slightly before serving.

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