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Farm Kitchen:  Cushaw Pie  |
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lilwing
True Blue Farmgirl
1403 Posts
Brooke
Fulshear
Texas
USA
1403 Posts |
 Posted - Jul 28 2008 : 6:31:37 PM
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Remember how I was trying to figure out what that guard or squash was on my blog? Well, we, actually Lisa (nubidane) (THANKS!), figured it was a Cushaw... I said, for better or worse, I'm making a cushaw pie.. after I did some research..it is an old old native american food.. And I did and it is GREAT (must be the native in me talking!).. Very much like a sweet potato pie ...I love it cold though, not hot.... I used a recipe for the crust from Emeril... just a simple one .... I kept all the seeds from the cushaw itself ... I hope to grow some soon enough ... I loved the pie though and still have enough probably to make at least some custard ..I'm not sure if I can make another pie, but I might try. I took some photos but my camera is dead and I'm charging it up, so check back (I'll let you know) when I have the pictures up on my blog!
NOTE : Next time I make this, I'm going to use less nutmeg personally. It is a little strong to me.. I do like the spice but think it could have a little less, or use cinammon or the like.
Here's the recipe :
2¨ö cups cushaw
3 T. flour
¨ù t. salt
1 cup milk
2 T. margarine
1 t. nutmeg
2/3 cup sugar
3 egg yolks
1 t. orange flavoring
Slice cushaw into disks. Peel disks and cut into chunks. Cook with a small amount of water until tender. Drain. Mix all ingredients in food processor. Pour mixture into unbaked pie crust and cook at 375¢ª for 60 minutes.
Meringue
3 egg whites
6 T. powdered sugar
3 T. ice water
¨ö t. orange flavoring
¨ö t. cream of tartar
Reduce temperature to 350¢ª. With a mixer on high speed, beat all ingredients until stiff. Place on pie and bake for 20 minutes.
I actually took the pie out 40 minutes into the cooking and put the merigue on and put it back in for 20 mins and it was perfect. I also didn't use cream of tartar and orange flavoring and used some vanilla extract instead. I didn't have all that on hand. It was fine.
Here's the crust :
Canola Oil Pie Crust (from Emeril LaGasse):
1 cup all-purpose flour
1 teaspoon sugar (I actually used two teaspoons)
Pinch salt
1/4 cup canola oil
2 tablespoons cold milk (I used my home-made rice milk and it was great!)
About 2 tablespoons ice water
Into a medium bowl sift together the flour, sugar, and salt. Stir in the oil and mix with a fork or pastry blender until the size of peas. Stir in the milk and mix until begins to form a dough. Stir in enough water to form a smooth ball. Flatten into a disk and wrap in plastic wrap. Allow to rest refrigerated for 20 to 45 minutes.
~~ I started this in my mixer and then used my hands to mix the rest of the time. This dough is a little different, I rolled it out as much as I could, and then I just had to work the dough into the pie plate and it turned out great with the cushaw mixture. Just use the same time and temperature and it's fine.
Let me know if anyone gets to make it!! YUM!
http://maggie.ecrater.com
http://maggiemerch.blogspot.com |
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lilwing
True Blue Farmgirl
1403 Posts
Brooke
Fulshear
Texas
USA
1403 Posts |
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Miss Bee Haven
True Blue Farmgirl
4331 Posts
Janice
Louisville/Irvington
Kentucky
USA
4331 Posts |
Posted - Jul 29 2008 : 05:20:02 AM
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Wow, Brooke. I haven't heard the word 'cushaw' for many, many years. My ex husband's mother loved to make cushaw pie. I was a city girl and didn't have a clue what that was. In fact, she made a lot of dishes I was ignorant about(she brought a lot of good food into my life). I didn't know about it being a native american dish. She was part native american, so that explains a lot. I'm going to save this recipe. Thanks for posting it.
Farmgirl Sister #50
"If you think you've got it nailed down, then what's all that around it?"
'Br.Dave Gardner' |
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electricdunce
True Blue Farmgirl
2544 Posts
Karin
Belmont
ME
USA
2544 Posts |
Posted - Jul 29 2008 : 3:18:36 PM
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I've never seen a recipe with a whole teaspoon of nutmeg in it. I love nutmeg, but I seldom use more than a little fresh grated in my recipes. I remember making apple pies with my mother and we would grate a tiny dusting of nutmeg on the apples. That looks like a great recipe, I am going to keep my eye peeled at farmer's market. Thank you for sharing...
Karin
Farmgirl Sister #153
"Give me shelter from the storm" - Bob Dylan
http://moodranch.blogspot.com
http://domesticnonsense.etsy.com |
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nubidane
True Blue Farmgirl
2899 Posts
Lisa
Georgetown
OH
2899 Posts |
Posted - Jul 29 2008 : 3:50:48 PM
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Brooke, Glad that the cushaw was your answer. We have a roadside stand here that always has them (pretty pricey too) & I bought one a few yrs ago that was HUGE. I pureed it & kept it in freezer bags & it lasted me through the whole winter.
That pie sounds yummy, especially with the meringue!! |
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Farm Kitchen: Cushaw Pie |
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Cushaw Pie
