Layered Squash Barley Spinach Pie Recipes

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GRANDMA WILLIAMS'S SQUASH PIE



Grandma Williams's Squash Pie image

"This year my grandma and I clocked more laughs and tears on the phone than ever. If I had it my way, our chats would happen in person while eating homemade pie or cake, with plenty of grandma hugs for dessert. Her empowering stories about growing up in Fayetteville, NC, make me dream bigger and run toward the work. She still won't video-chat, but this year she went old school by writing and mailing a letter to me. (Thank you, US Postal Service workers!) I wish I could bake one of her famous pies for all of you, especially this lemony custard-like squash pie. Grandma breaks all the rules when she makes it and everything comes out fine!" says Sunny.

Provided by Sunny Anderson

Categories     dessert

Time 1h25m

Yield Three 9-inch squash pies

Number Of Ingredients 7

6 medium yellow squash, sliced into 1-inch-thick rounds
1 stick unsalted butter, at room temperature
1/2 cup all-purpose flour
1 cup sugar
1 tablespoon lemon extract
3 large eggs
3 9-inch prepared pie shells, defrosted if frozen, or 3 rounds refrigerated pie dough

Steps:

  • Put the squash in a large pot and fill with water. Bring to a boil over medium heat and cook until tender, about 20 minutes. Drain in a fine-mesh sieve and press the squash with the back of a spoon to remove the excess water.
  • Preheat the oven to 350 ̊ F. Transfer the squash to a blender. Add the butter and flour and blend until pureed. Add the sugar, lemon extract and eggs. Blend until smooth. Evenly divide the filling among the pie shells. (If using refrigerated pie dough instead of frozen crusts, ease into three 9-inch pie pans and crimp the edges before filling.)
  • Bake until the filling is set, 45 minutes to 1 hour. Let the pies cool to room temperature before slicing.

GRANDMA'S SQUASH PIE



Grandma's Squash Pie image

Like my Grandma Bessie did, I grow my own squash, cook it, then freeze it in two-cup portions to use in this recipe. It rivals any pumpkin pie!

Provided by Taste of Home

Categories     Desserts

Time 1h5m

Yield 6-8 servings.

Number Of Ingredients 8

2 cups mashed cooked winter squash
1/3 cup packed brown sugar
1 teaspoon ground cinnamon
1 teaspoon pumpkin pie spice
1/2 teaspoon ground nutmeg
2 large eggs, separated
1 can (14 ounces) sweetened condensed milk
1 unbaked pastry shell (9 inches)

Steps:

  • In a bowl, combine the first five ingredients. Whisk in egg yolks and milk. In a small bowl, beat egg whites until stiff peaks form; gently fold into squash mixture. Pour into pastry shell. , Bake at 425° for 15 minutes. Reduce heat to 350°; bake 30-35 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Store in the refrigerator.

Nutrition Facts :

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