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What To Many Zucchini’s !!!

PICT0947Well I tell you that has never really been a problem with us, you can make all sorts of things from Zucchini’s, many of which you know about already like breads, cakes, mock crushed pineapple (if you are a home canner) However most people look oddly strange at me when I tell them I am making a squash pie.

Growing up we NEVER had pumpkin pies, maybe once a year, however Zucchini squash pies ………….we had all the time!  Grandma loved squash pie and you could count on one or two or more being made during the weeks that Zucchini was coming in. We make ours more like squash custard, same with pumpkin, however some recipes result in a very heavy pie. Sweet Potatoes can be the same, you just need to add more milk to the filling.

Now with us growing up the pies were not made as sweet, because the thing to serve them with was King Syrup drizzled over the top of the pie slices and grandma did not feel the need, doing that to make them as sweet if serving with syrup, of course you could use maples syrup also. However almost every home of the time (1960’s) an onward had the trademark round tin can of King Syrup with the Lion on the front (GOOD STUFF)

Like many things today though, I personally do not think King Syrup tastes like it used to back then, what a shame too, it was great.

Here is the squash pie recipe, (yes not a homemade crust this time either, need to buy some lard, so you will see the bought pie shell this time.

Zucchini Squash Pie

For 2 regular 9 inch pie shells

1 1/2 cups Cooked Squash

1/4 to 1/2 cup water

Place cooked squash in blender or food processor and puree with water.

(I use water due to the fact that I use all 1/2 and 1’/2 in my pies) you may use milk or all half and half or cream in yours.

3/4 cup sugar (can be brown, or a mixture of white and brown or all white) you can use more if you like a sweeter pie.

2 teaspoons Cinnamon

1 teaspoon Ginger

1/4 teaspoon All-spice

1/4 teaspoon Cloves

Pinch of Salt

1 teaspoon Vanilla

3 Tablespoons Flour

4 Eggs

1 1/2 cups Milk, half and half, or cream

PICT0928Wash and prepare the zucchini, slice in half length wise, take a spoon and remove the seed cavity unless they are so young that no seeds have formed yet.

Peel with a knife or potato peeler, cut into large chunks, and cook or steam until tender, if you have a pressure cooker, then you can  place on the rack with about 1-2 cups of water, I usually place 2 canning jar bands in the bottom of the PICT0931cooker and put the rack on the top of them to keep above the water level, put the weight on and bring to pressure 15 lbs for about 3 minutes and remove from heat and reduce pressure instantly under cold running water. Remove squash and allow to cool enough to put into blender and puree. If needed you can add a bit of water to help puree.

 

Add your sugar, flour, spices, vanilla,  eggs and PICT0938milk, half and half or cream, pulse several times to blend and pour into pie shells.

Bake at 350 for about 45 minutes or until set, oven temps vary from oven to oven so check your pies after about 35 minutes and go from there. When a  knife inserted near center of pie  comes out clean your pie is done.

**NOTE: Use this recipe as a base recipe, if too spicy for you, reduce spices, or add more, if you like a heavier pie add more squash and reduce the milk. Squash like pumpkin is an easy pie to play with to get it to what YOU like best..

You will find that Squash pie has a more delicate flavor and consistency than pumpkin pie.

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