Cushaw Pie

Makes one 9-inch pie. Recipe is by Teresa Day.

2½ cups cushaw, steamed and pureed

1/4 cup water

2 eggs, beaten

1?4 cup whipping cream

3/4 cup dark brown sugar

3 tablespoons all-purpose flour

1?4 teaspoon salt

1?4 teaspoon nutmeg

1?4 teaspoon allspice

1/8 teaspoon cloves

1 prepared pie crust

1. Preheat oven to 450 F.

2. Peel, seed and cut a medium cushaw into cubes. Steam, covered, in a microwave safe bowl with the water until tender, about 10-12 minutes, then puree. Let cool.

3. Whisk together the cushaw puree, beaten eggs and cream.

4. Whisk in the sugar, flour, salt and spices.

5. Pour mixture into pie shell; bake 10 minutes. Reduce oven temperature to 350 F and bake an additional 40 minutes until a toothpick inserted in centr of pie comes out clean. Serve with whipped cream.

Basic Pie Crust

1/3 cup shortening or coconut oil

1 cup all-purpose flour

1/4 teaspoon salt

3 tablespoons cold water

1. Preheat oven to 450 F.

2. Cut the shortening into the flour and salt until the mixture is crumbly.

3. Stir in the water, one teaspoon at a time until the dough is moist and can be rolled into a ball.

4. Roll out the crust on a floured surface until about 11 inches in width and 1/8-inch thick.

5. Press the dough into a lightly greased or buttered 9-inch pie plate.

6. Pre-bake for 10 minutes or fill according to the recipe.