As I contemplated candy roaster pie, and talked to people who've eaten it, I knew I would not use brown sugar, cinnamon, and other pumpkin pie spices, because I didn't want it to taste like pumpkin pie.
I was given a recipe calling for lemon extract, which intrigued me. Having never used, in all my zillion years of cooking, lemon extract, I was thinking about lemon juice/zest and how much to use. Then I thought of the mountain women, of a bygone era, making pies with these beautiful squash and it dawned on me that they probably did not have access to fresh lemons. Which is why they used lemon extract. And they would have gotten it from the Watkins man. I decided to go with that.
Candy Roaster Pie 2 cups candy roaster puree
3/4 cup sugar, separated
2 eggs, separated
2 Tbsp. flour
1/2 cup evaporated milk
1 tsp. vanilla
1 tsp. lemon extract
3 Tbsp. melted butter
1 unbaked pie crust
Mix together flour and 1/2 cup of the sugar. Beat together egg yolks and milk. Stir sugar mixture into egg mixture, then flavorings and butter. Beat well and pour into unbaked pie crust. Bake in preheated 350 degree oven until set, about 45-55 minutes.
Meanwhile beat the egg whites until stiff, then beat in the remaining 1/4 cup sugar. When the pie has set, remove from oven and spread the meringue over it; return to the oven and bake until browned, about 5-8 minutes.
I've never heard of candy roaster squash. Would this recipe work with another type of squash do you think? I'd love to try it!
ReplyDeletenice job on the pie-- I just planted some candy roaster squash seeds and thought I'd do a little surfing to see who has done what with this great squash. I'd have to say your post wins--even made me hungry!
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