Given the local produce offerings at Eastern Market in winter, I decided to try this recipe from my family archives. Ruby Dean was born in Grand Rapids, Michigan, in 1893, and lived most of her adult life in Wayland, Michigan. She won $2 for this recipe from the Grand Rapids Press.

Grandma Dean's Turnip Pie

2 cups mashed, boiled turnips
3/4 cup brown sugar
2 cups milk
3 beaten eggs
1 tablespoon melted butter
2 tablespoons molasses
1 teaspoon ginger
1 teaspoon cinnamon
pinch of salt

Preheat oven to 425 degrees. Combine all the ingredients and blend until smooth. Pour into a pastry shell and bake for 30 to 45 minutes.

That was the extent of the instructions. I used a food mill to process the cooked turnips, and replaced one cup of milk with heavy cream. My favorite crust is this vodka pie dough. America's Test Kitchen found that baking custard pies at the traditional 425 degrees causes them to curdle. They suggest baking at 400 degrees for 10 minutes, and then lowering the temperature to 300 degrees until the edges are set, 35 minutes longer, which is what I did.

The result is, well, something like a pumpkin pie, except the first bite tastes just like turnips. It should be cooled completely before serving, and the flavor improved in the refrigerator overnight. If I'm ever lucky enough to receive a pound of turnips as a gift, I'll make this pie again.