Savory squash pie



November 12, 2008|By Julie Rothman Special to The Baltimore Sun

Dorothy Fisher of Morrisville, Pa., was looking for a pie recipe like the one she remembers her mother-in-law making many years ago. It was made using pieces of crookneck squash as the filling. She said her mother-in-law was a good cook but never wrote anything down.

Marcella Sawin of Lyons, Kan., sent in a recipe that was one of her father's favorites for squash pie. He moved to Kansas from Pennsylvania in 1901 and brought this recipe with him. She says that in the part of Pennsylvania her father came from, residents were known to eat pies like this one for breakfast.

To make things easy, I tested her recipe using Pillsbury refrigerator piecrusts. This pie is almost more savory than sweet. I recommend serving it warm and accompanied by a scoop of vanilla ice cream.

Recipe request

Mary Beret of Traverse City, Mich., has been trying to find a recipe for "Nutmeg Cake" she lost long ago in a move. It was her grandmother's recipe and she herself is 97 years old, "so that tells you how old the recipe is."

If you are looking for a hard-to-find recipe or can answer a request, write to Julie Rothman, Recipe Finder, The Baltimore Sun, 501 N. Calvert St., Baltimore 21278, or e-mail If you send more than one recipe, put each on a separate piece of paper or attachment with your name, address and daytime phone number. Names and addresses must accompany recipes to be published. Letters may be edited for clarity.

pennsylvania squash pie

(serves 8 to 10)

1 1/4 cups sugar, plus more if desired

2 heaping tablespoons flour

1/2 teaspoon nutmeg, plus more if desired

1/2 teaspoon salt

two 9-inch piecrusts, unbaked (divided use)

3/4 cup half-and-half, plus more if desired

4 cups crookneck squash, peeled and thinly sliced

2 tablespoons butter, cut up

milk (optional)

Preheat the oven to 425 degrees. Mix 1 1/4 cups sugar, 2 heaping tablespoons flour, 1/2 teaspoon nutmeg and 1/2 teaspoon salt together. Place bottom crust in pie pan. Sprinkle about 2 tablespoons of the dry mixture over bottom crust. Add the 3/4 cup half-and-half to remaining dry ingredients and mix well. Layer the sliced squash in the pan, then pour liquid mixture over squash. Dot the top with butter and place top crust over.

Crimp edges all around and cut some slits to vent the pie. You can brush the top crust with a bit of milk or half-and-half and dust lightly with sugar and a bit of ground nutmeg if desired.

Bake at 425 degrees for 10 minutes, then reduce oven temperature to 350 degrees and bake for another 40 to 45 minutes, or until pie bubbles through crust slits and top crust is nicely browned.

Note: Sliced raw sweet potatoes can be substituted for the squash.

Per serving (based on 10 servings): : 338 calories, 3 grams protein, 17 grams fat, 6 grams saturated fat, 45 grams carbohydrate, 1 gram fiber, 13 milligrams cholesterol, 319 milligrams sodium

The nutritional analyses accompanying recipes in today's You section were calculated by registered dietitian Jodie Shield, except where noted.

Baltimore Sun Articles
Please note the green-lined linked article text has been applied commercially without any involvement from our newsroom editors, reporters or any other editorial staff.