Mother’s squash pie recipe

Mother’s Squash Pie recipe

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About this recipe

In this blog post I will guide you thru the steps and ingredients needed to craft this recipe. Grab your favorite apron and let's start.
Introducing the beloved "Mother's squash pie recipe," a delightful dessert that has been passed down through generations. This classic recipe is cherished for its rich, creamy filling made with fresh, tender squash and a hint of warm spices. The buttery, flaky crust adds the perfect touch of indulgence to this comforting treat. With its nostalgic flavors and comforting aroma, this pie is sure to bring back cherished memories of home.

Keywords: squash pie, family recipe, homemade dessert, comforting, traditional

Mother's squash pie recipe details

Mother’s squash pie recipe, recipe Rating: 4.6
Number of votes:111

Ingredients:

3 cups sliced, cooked, and drained yellow or acorn squash

1 Tablespoon instant tapioca

1-1/4 cups sugar

1 egg, beaten slightly

1/4 teaspoon salt

1 teaspoon lemon extract

1/2 teaspoon vanilla extract

Pastry for double crust pie

1 Tablespoon butter

1/2 teaspoon cinnamon

2 Tablespoons sugar

Instructions:

Unless you have tasted squash pie, it is difficult to imagine how good it can be. My mother, Theresa Reile, would have won a blue ribbon if this pie had been in a baking competition. – Marguerite Swanson

In large mixer bowl, stir tapioca into the cooked, drained, warm squash. Beat at low speed with electric mixer. Add sugar, egg, salt, lemon, and vanilla extract and beat again. Allow squash mixture to rest while making pastry for a double crust pie. Use your own favorite pie crust recipe.

Preheat oven to 425 degrees. Fit half of rolled out pastry into deep 9- or 10-inch pie plate. Pour squash filling into pastry and dot with butter. Use remaining pastry to make a lattice pie cover. Sprinkle cinnamon and sugar over top of pie. Bake for 15 minutes. Reduce oven temperature to 350 degrees and continue to bake until crust is golden.

Serves: 8