This pioneer-era pie is due for a comeback. If you were to flip open a pre-1975 edition of The Joy of Cooking, you might be startled by an illustration that demonstrates how to skin a squirrel. The ...

Squirrel potpie was a staple of regional and Southern cookbooks throughout the 20th century, but “it is not exclusively Southern,” says Hysmith. “There are recipes for it in Buckeye cookbooks, too, as ...