With fall comes apple pie baking. The outing to the orchard brings great anticipation of baking that perfect apple pie.but what about the pies for the ones who aren't fruit filled loving pie eaters?
I like apple and blueberry, but what about the custard pie? For me it's the custard pie. Yes I can eat custard pie all year round as long as it's homemade with a generous sprinkling of cinnamon on top. The custard pie isn't just for Thanksgiving.
Debbe's Custard Pie Recipe:
1/2 cup sugar
2 1/4 cups milk
1 tsp. vanilla
1 tsp. salt
1 9" pie crust (Pillsbury premade works great and tastes homemade)
Beat eggs lightly. Add sugar and salt, milk and vanilla. Roll out your pastry dough, flour the bottom of the pie pan or dish. Place pastry dough in pan and turn edges under. Fill with custard mixture. Cover pie edges with aluminum foil to prevent edges from cooking faster than the pie and prevent burning. Bake at 350 degrees for 1 hour.