1 c Flour 1 1/2 c Evaporated Milk
1/2 ts Salt 1 ts Cinnamon
1/2 c Shortening 1/2 ts Vanilla
Cold Water 1/2 ts Nutmeg
3 Eggs 1/2 ts Cloves
2 c Squash — cooked strained 1/2 ts Ginger
1/2 c Honey
Sift flour and salt together into bowl; add shortening. Cut in with
pastry blender or 2 knives until like coarse meal. Cut small amount
of cold water in mixture to hold together from bowl. Roll out on
floured board; fit into a 10-inch pie pan, letting pastry hang over
edge 1/2 inch. Fold under extra 1/2 in; flute edges.
Break eggs into mixing bowl; bursh small amount of egg on inside of
pie crust. Mix eggs with remaining ingredients. Pour into pie crust.
Bake at 375 F until knife inserted in center comes out clean.