While I was doing the research on this lovely old French Squash, I read over and over again, Fine eating for pie.. Ok then.. you know I had to try it.
I am going to do the farmgal (or any other Homestead Farmers) first, then I am going to do a more Modern Recipe
- 3 Cups of mashed Baked Squash
- 1 extra large Duck egg, 2 large chicken eggs or 6 quail eggs
- 1 cup whole sheep or goat milk
- 1 and half tsp of pumpkin pie spice
- sugar or honey to taste (start with half a cup and try the batter, you and only you know how sweet the squash started)
One bottom of a pie dough , I baked it in a cast iron fry pan at 350 for 65 min but I started checking it at 55 min.
- Farmgal recipes are based on a few things, they assume you understand basic cooking information, they assume you have access to garden produce, in season food, and the extras that come with having a farm or homestead of any size..
Now for a Modern Version
Musquee De Provence Squash Pie
- 3 cups of baked squash, peeled, seeded and mashed
- 2 large eggs
- 1 cup of condensed milk
- 3/4th cup of sugar
- 1 tsp of pumpkin pie spice
- 1 tsp of cinnamon
Mix the above in a bowl till well mixed, Place into one raw bottom of a pie shell, fill with the filling, preheat your oven to 350, bake for 60 min approx., knife should come out clean, allow to cool before slicing, Serve as is or with a dollop of whipped cream