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.
Editor’s Note: This recipe originally appeared in The Scuffletown Cookbook: Lumbee Indian Recipes of Yesteryear.
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