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Cushaw Squash Pie

Historic Foodways

Serves 6-8

  • ½ pound cushaw squash, peeled and seeded
  • 1 tablespoon each fresh rosemary, thyme, sweet marjoram and parsley, chopped
  • ½ whole nutmeg, grated
  • ¼ teaspoon cloves
  • ¼ cup sugar
  • 2-3 apples
  • ¼ pound butter, sliced
  • 1 cup medium dry white wine
  • 1 teaspoon cinnamon
  • ¾ teaspoon ground pepper
  • 2 eggs
  • 2-3 tablespoons butter
  • 4-8 tablespoons currants that have been soaked in water or wine
  • 6 egg yolks
  • Double pie crust (any favorite pie crust recipe is fine)
  1. Roll out half the pie crust and line a 9-inch pie plate.
  2. Thinly slice squash.
  3. Beat eggs and add the herbs and spices. Grate in about half a nutmeg. Whisk until frothy.
  4. Add the sugar.
  5. Melt 2–3 tablespoons of butter in a pan. Add the squash and pour the egg mixture over it. (This is the fraize.)
  6. Heat until the eggs have set. Remove from the heat and let cool.
  7. Put the fraize into the pie plate.
  8. Sprinkle currants on top.
  9. Peel, core and slice the apples, and layer on top of the currants.
  10. Dot with ½ cup of butter and lay the top crust on the pie.
  11. Press and crimp the edges. Cut a few slashes to let out the steam and decorate crust as desired.
  12. Bake at 375 degrees for 35–45 minutes until crust is golden brown.
  13. Meanwhile, in a small saucepan, over low heat, combine six egg yolks and the white wine. Heat until the mixture thickens slightly. Remove from the heat.
  14. While the pie is still hot, cut the top crust into large pieces and remove them carefully, and pour the egg yolk caudle into the pie. Return the crust pieces.
  15. Let the pie rest for 10–15 minutes so the caudle can set. The heat of the pie will cook the yolks.