Tired of pumpkin? Try this Lumbee squash pie recipe from The Scuffletown Cookbook for something different.
Squash Pie
- 2 cups yellow squash, cooked and drained
- 1 cup sugar
- 2 tablespoons flour
- 1 cup milk
- 2 eggs
- Pinch of salt
- 1½ teaspoons vanilla
- Cinnamon
- 2 pie crusts, unbaked
Combine all ingredients, except crust, in a food processor or blender, and puree until blended. Pour into two unbaked pie shells, and sprinkle with cinnamon. Bake at 350° for 45 to 50 minutes.
The Scuffletown Cookbook can be purchased at the University of North Carolina at Pembroke bookstore, Cyna’s Jewelry in Pembroke, or by contacting Gloria Gates at globird2@bellsouth.net or (336) 578-1188.
Additional recipes from The Scuffletown Cookbook that appeared originally with this one:
Mama’s Christmas Cornbread Dressing
Shirley’s Fresh Baked Ham
Fried Turnips
Boss Strong’s Collard Sandwich
