I have been promising the candy roaster (alternative to pumpkin) pie recipe for months on my facebook page, and I was finally able to catch my mom in the pie-making process:-) Here is the recipe along with directions for my grandmother’s perfect crust just in time for Thanksgiving and the holiday season ahead.
Taken from a basic recipe my grandmother, Isabelle, used in her 1926 Rumford Cook Book, my mother has adapted it into this larger version as she always bakes multiple pies. (This makes 2 large pie crusts.)
Pie Crust
Ingredients
- 2 cup All Purpose Flour
- 1 1/2 teaspoon Baking Powder
- 3/4 teaspoon salt
- 3/4 cup butter
- 1 egg beaten
- 1/2 cup ice water enough to lightly toss
Instructions
- Mix flour, baking powder and salt in large bowl
- Cut in butter with a pastry cutter
- Make a well in the middle of dough, and add beaten egg
- Add ice water starting with 1/4 cup and bring together with fork until dough sticks together. Be careful to not add too much water. Dough should be sticky but not too wet.
- Bring dough together and cut in half
- Using a lightly floured board, sprinkle a little four on top of half of the dough and roll with rolling pin outward then turning the dough with your hands as you go.
- When large enough for a pie pan, roll it up on the rolling pin and carefully unroll over the pie pan.
- Trim edges with a knife leaving enough to fold over and crimp.
- Crust is ready for filling
Candy Roaster Pie
Ingredients
- 2 1/2 cup pureed candy roaster squash (or canned pumpkin)
- 1 can Evaporated Milk 12 ounces
- 1 Cup sugar
- 3 eggs well beaten
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 1 tablespoon vanilla extract
Instructions
- Mix sugar and spices together then add other ingredients, and stir well.
- Pour into unbaked pie crust.
- Bake at 350 until done - about 45 minutes to an hour.
After mixing the dry ingredients, make a well and add the egg, then slowly add ice water — enough to lightly toss (with a fork) your mixture. Do not over mix or get it too wet. It should be crumbly. You need to get your hands in and stick it together. Just sprinkle the water in if you need more.
Use a lightly floured board and place one batch (a nice fist full) at a time.
Roll it out in batches, depending on the size of the pan, a couple inches larger than the pan.
Pick it up at intervals to make sure it is not sticking and spread a small bit of additional flour on the board if needed.
When large enough for the pie pan, roll it up on the rolling pen and unroll it onto the pie pan.
Trim with a knife leaving enough to fold over and crimp.
Brush any excess flour from the edge of the pan.
If making a two-crust-pie, do not crimp until the top is on. Trim it evenly with the kitchen shears and then fold it over the lower crust and crimp it together. Then brush on a nice layer of PLAIN Evaporated Milk. (Mother’s note: “Often I have to use my fingers to get the milk into all the nooks and crannies of the crust.”)
And now for the most delicious filling!! My mother grows Candy Roasters, which are a variety of squash originally grown here in the southeast by the Cherokee. My mother’s family has been growing these for generations and have always used them exclusively for “pumpkin” pies. She peels them, cuts them into chunks, roasts in the oven at 400 for about an hour or until tender, then drains to ensure all the water is gone.
Mix all the ingredients together well and add to pie crusts.
Bake about an hour in a 350° oven.
They will begin to mound up in the middle when they are done.
If necessary, about half way through the baking, cover the edges of the crust with foil to keep from getting too brown.
These pies have the most wonderfully subtle flavor — not too sweet and without the sometimes overpowering taste of cloves.
Of course the amazing crust makes it that much better.
These pies are deliciously amazing on their own and do not need the addition of whipped cream. I honestly think adding whipped cream would be like adding ketchup to a good prime rib:-)
We have loved these pies for generations, and now my 8 year old loves them more than anything.
My mom usually uses enamel pans that belonged to my grandmother, but these pies were for the community Thanksgiving meal our church hosted Saturday in Waynesville where we fed more than 500 people from our community and gave away 44 boxes of food and turkeys. My mom also made five apple pies and a pan of Lunchroom Brownies:-)
This Thanksgiving, I’m so thankful for my church family’s desire to serve others and for my mom’s heart to give to others her very best. At 71 years young, having had a quadruple bypass and back surgery, she grew all the candy roasters, chopped and cooked them and made all these pies from scratch so others could have a little taste of home.
That is something to be thankful for:-)
I’ll be joining:
Sweet Anita,
What an amazing family tradition! There is nothing more delightful and fulfilling than serving and embracing those struggling and lonely.Thank you for being obedient to the calling in your life. Thank you for saying, "Here am I Father, send me."
This is definitely…something to be thankful for :)!!
I pray many blessings for you and your beautiful family!
Yolanda
Thank you so much Yolanda:-)
Looks good and how great you have such a family recipe! Those are the best!
You are so right! Thanks Martha!
Anita, wonderful to have your mother so near you. She is a special lady indeed and role model for us all. Thank you for sharing her heirloom recipe. God bless her and you and your this season.
LOVE the hands of a mother! The touch, the years of hard work, all the love she poured into being a homemaker, wife and "mommy"….we should cherish every moment we have her, with us! Have a wonderful & blessed Thanksgiving, and have a piece of pie for me Anita!!!!
Anita, you are so blessed to still have your mom..Thanks for sharing her pumpkin pie recipe..I make mine now from the canned kind and to me it is good but know homemade all the way is much better..Have a wonderful Thanksgiving with your family Anita..A West GA friend who admires you so much,Carolyn