Angel Arbor
Bed and Breakfast Inn

Houston, Texas

Heritage Recipe

Mother's Squash Pie

Unless you have tasted squash pie, it is difficult to imagine how good it can be. My mother, Theresa Reile, would have won a blue ribbon if this pie had been in a baking competition. - Marguerite Swanson

Ingredients:

3 cups sliced, cooked, and drained yellow or acorn squash

1 Tablespoon instant tapioca

1-1/4 cups sugar

1 egg, beaten slightly

1/4 teaspoon salt

1 teaspoon lemon extract

1/2 teaspoon vanilla extract

Pastry for double crust pie

1 Tablespoon butter

1/2 teaspoon cinnamon

2 Tablespoons sugar

In large mixer bowl, stir tapioca into the cooked, drained, warm squash. Beat at low speed with electric mixer. Add sugar, egg, salt, lemon, and vanilla extract and beat again. Allow squash mixture to rest while making pastry for a double crust pie. Use your own favorite pie crust recipe.

Preheat oven to 425 degrees. Fit half of rolled out pastry into deep 9- or 10-inch pie plate. Pour squash filling into pastry and dot with butter. Use remaining pastry to make a lattice pie cover. Sprinkle cinnamon and sugar over top of pie. Bake for 15 minutes. Reduce oven temperature to 350 degrees and continue to bake until crust is golden.

Serves: 8

• You found this recipe on 1st Traveler's Choice Internet Cookbook. (www.virtualcities.com)

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