In 2006 a local publisher, Tilbury House, published a book by Sarah Rolph that celebrated a local diner, the A 1 Diner. The book gives a history of the diner featuring both those who work behind the counter and those in the kitchen. Many recipes that have become customer favorites are revealed in the book. Below is one of them. For more of these wonderful recipes and to enjoy the history of this local institution, visit the library to borrow the book, A 1 Diner: real food, recipes, and recollections by Sarah Rolph.
Hazel Newell’s Squash Custard Pie:
This pie is unusual in that it separates during cooking into a squash layer and a custard layer.
1 cup white sugar
1 cup canned squash puree (fresh squash has too much moisture)
1 cup milk
2 cups heavy cream
1 teaspoon vanilla
1 9 inch pie shell, uncooked (bottom only)
Heat the oven to 350 degrees.
In a medium-sized mixing bowl, combine the eggs and the sugar with a whisk.
Add the squash, the milk, the cream, and the vanilla, and mix, but do not beat.
Pour into the large pie shell and bake for 60-60 minutes until just set. Chill before serving.