Old-Fashioned Custard Pie: The Best Old-Fashioned Custard Pie Recipe from Cook'n

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	Old-Fashioned Custard Pie

Serves: 6

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Maxine Linkenauger, Monteverde, Florida

   Pie shell for single or double-crust pie* (9 inches)
   4 eggs
   2-1/2 cups milk
   1/2 cup sugar
   1 teaspoon vanilla extract
   1 teaspoon almond extract
   1 teaspoon salt
   1 teaspoon ground nutmeg

Line pie plate with bottom pastry; flute edges or prepare a braided crust (see Editor's Note). Bake at 400° for 10 minutes. Meanwhile, beat eggs in a large bowl. Add remaining ingredients; mix well. Pour into crust. Cover edges with foil. Bake for 20-25 minutes or until a knife inserted near the center comes out clean. Cool completely. Store in the refrigerator. *Editor's Note: Pastry for a double crust is needed only if a braided crust is desired. To prepare braided crust: Trim pastry even with the edge of the pie plate; brush with water. From the top pastry, cut 12 strips, each 1/4 in. thick. Using three strips at a time, braid pastry on edge of crust, attaching ends together. Press down gently. Bake as directed above.

© Copyright Reiman Publications, 1993-1997

Old-Fashioned Custard Pie comes from the Cook'n with Taste of Home collection. Click here to order this CD or download this brand-name recipe set right now!

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