Tuesday, September 30, 2014
The other Fall Pie: Cushaw Pie
In working on today's Tasty Tuesday post I have learned that the Cushaw is a native heirloom squash variety to Tennessee, Louisiana and Mississippi. You know I love a good heirloom. Doesn't it make you feel fancy?
So last year on our annual trip to Carver's Apple Orchard the sweetest old Appalachian lady told my hubs that cushaw were better than pumpkin in pies and that was all it took. We had a cushaw in our car before I realized it. I was not excited at all. Well, maybe a little...but not much. I mean when you see these squash you think, "Oh, look at that weird gourd. That would look pretty on my porch." Little did I know people cooked these things. But, like most seemingly crazy things my husband suggests, I did enjoy this new adventure. And cushaw pies are quite good!
To prepare my cushaw I cut the squash in half, cleaned the squash out like you would a pumpkin, peeled and cut into 1 inch cubes. I then placed the cubed cushaw on a parchment lined baking sheet in a single layer and roasted for 40-60min (or until tender). Let the cushaw cool at least 10 min before placing it into a food processor (just put about one cup of cushaw in the food processor at a time to blend evenly). Once you have 2 cups of pureed squash you are all set!
Combine the first seven ingredients in a large mixing bowl then add the eggs and vanilla and wisk together. Add the heavy cream last and stir to combine. Pour equal amounts into unbaked pastry crust and bake for 50-60 minutes in a 375 degree oven on the lowest rack. I prefer the pie at room temperature but only because the consistency is more like a typical pumpkin pie. Eating it warm out of the oven is yummy too. And I'll share the perfect whipped topping to serve alongside this slice of Fall next week!
Many thanks to the Pretend Texas Farmer for the yummy recipe.