Best 2 Old Fashioned Cushaw Pie Recipes
**Discover the Southern Comfort of Old-Fashioned Cushaw Pie: A Culinary Journey Through History and Flavor**
In the heart of Southern cuisine, a hidden gem awaits discovery: the old-fashioned cushaw pie. This culinary treasure, crafted from the humble cushaw squash, embodies the essence of Southern hospitality and comfort food. Its origins trace back to the Native American tribes who cultivated this unique vegetable, and over time, it became a staple in Southern kitchens, passed down through generations. Embark on a culinary voyage as we unveil the secrets behind this delectable pie, exploring its rich history, diverse variations, and the culinary techniques that bring it to life. From the classic rendition featuring a velvety custard filling to the innovative twists that incorporate seasonal fruits and spices, the old-fashioned cushaw pie stands as a testament to Southern ingenuity and the enduring power of tradition.
OLD-FASHIONED CUSHAW PIE
Early in the summer, I found an unknown plant growing in my front garden. Think it might be a squash vine, I let it grow and discovered cushaws! Sweet like pumpkins but very green, they make perfect, delectable pies.
Provided by SouthernSon
Categories Fruits and Vegetables Vegetables Squash
Time 1h20m
Yield 16
Number Of Ingredients 13
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- 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.
- 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.
- 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.
- 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.
- Bake in the preheated oven until a knife inserted in the center comes out clean, 40 to 50 minutes. Cool slightly before serving.
Nutrition Facts : Calories 460.1 calories, Carbohydrate 53.5 g, Cholesterol 131.8 mg, Fat 27.3 g, Fiber 2.2 g, Protein 5.6 g, SaturatedFat 16.5 g, Sodium 398 mg, Sugar 31.7 g
CUSHAW PIE
This is a family recipe from the kitchen of my much-missed mamaw, Avis. Nothing says "holiday" to me like cushaw pie, and I never even had regular pumpkin until much later in life (and have always preferred cushaw)! Note: Cushaws are often sold as decorative gourds, but they're entirely edible and taste kind of like pumpkin, but milder. They're orange-and-white striped when they're unripe, and green-and-white striped when they're ready to cook. (PREP TIME does not include cooking or draining the cushaw.)
Provided by Lena6135
Categories < 4 Hours
Time 1h15m
Yield 1 pie, 6-8 serving(s)
Number Of Ingredients 9
Steps:
- Sift together sugar and spices and add to cooked, pureed squash.
- Beat in eggs one at a time.
- Add cream and mix well.
- Bake in unbaked pie shell 10 minutes at 450, then 40 minutes at 350. (If you use a deep dish pie crust, add an additional 15-20 minutes to the last leg of cooking.).
- Pie is done with the edges are set and brown but the middle still has just a bit of movement, like a custard. A knife or toothpick inserted should come out clean.
- Cool completely on a rack before cutting or refrigerating. Can be eaten immediately, refrigerated for a few days, or frozen for later enjoyment.
- COOKING THE SQUASH:.
- Cushaw is easiest cooked by cutting it length-wise (this will take a little muscle and a serrated knife or small, clean hand saw), removing the inner pulp and seeds, and then baking the hull, skin still on, in a 350 degree oven on a lined baking sheet. It's done when the flesh is soft and the skin slides off easily - about 1 hour.
- It can be cooked more quickly by slicing the gourd lengthwise, then cutting away the rind and cutting the cushaw flesh into chunks. Boil or steam until fork-tender.
- Puree the cooked cushaw flesh, rind/skin removed, in a food processor or blender in small batches until it is smooth and lump-free. You can also use a potato masher for a more rustic feel, but the resulting pie will be more lumpy, rather than a smooth, custard-like texture.
- Be sure to drain the cushaw thoroughly or the pie will end up too watery. I usually put the cooked, pureed pulp in a strainer, place the strainer over a bowl, and then cover and refrigerate overnight.
- One cushaw will render enough pulp to make several pies, depending on the size. The leftovers freeze wonderfully in 1 cup portions and will save you from having to process it all again next time!
Tips for Making Old-Fashioned Cushaw Pie:
- Choose a ripe cushaw squash with deep orange flesh. The skin should be firm and free of blemishes. - To easily peel the cushaw squash, microwave it for 3-4 minutes. Once cool enough to handle, the skin will slip right off. - If you don't have a pie crust, you can make your own using a pre-made refrigerated pie crust mix or a simple recipe for homemade pie crust. - Be sure to pre-bake the pie crust before filling it to prevent a soggy bottom. - For a creamier filling, use half-and-half or heavy cream instead of milk. - Add spices such as nutmeg, cinnamon, and ginger to taste. - Top the pie with a lattice crust or simple strips of dough for a classic look. - Serve the pie warm with a scoop of vanilla ice cream or whipped cream.Conclusion:
Old-fashioned cushaw pie is a delicious and easy-to-make dessert that is perfect for any occasion. With its sweet and creamy filling and flaky crust, this pie is sure to be a hit with family and friends. So next time you're looking for a classic dessert, give this old-fashioned recipe a try. You won't be disappointed!
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