When Cheryl at TidyMom announced the Fourth Annual #LovethePie Party I knew I wanted in on the action. I love pies, I love making pies, and I love pie parties! And what’s more, I love the idea of winning a Whirlpool Gold ® 6.2 cu. ft. Capacity Induction Range or a very cool prize package from Paul Haedrich, author of PIE and Dean of The Pie Academy.
And speaking of ranges, let me tell you a little story. Our oven recently decided to stop working. Not very convenient when you plan on entering a pie baking contest.
Fortunately, we have a spare oven in our basement so I’m not completely out of commission, but trekking up and down the basement steps to use the oven has been quite an adventure. Plus, who wants to hang out in a basement that I refer to as my husband’s man cave? Um… no thank you!
So, what have I learned from not having my faithful oven at my fingertips?
1.) I have learned I am a visual baker. I need to see what I’m baking. Even with the timer set, it’s just not enough. I want to see my custard pie firming up and my homemade rolls turning golden brown.
2.) Besides sight, smell is just as equally important to me. I can tell by the smell of the pie crust baking, or the rolls browning, if they are close to being done. It a knack I’ve picked up from baking for so many years, but it’s not as easy to do when the oven is a one floor away from you.
3.) I have also learned that there are heat differences between ovens. My ovens temperature varies slightly from the one downstairs. What bakes well in one oven on the top rack, doesn’t necessarily fair so well in the other oven on the top rack.
Even with all of these new challenges I proceeded to make one of my favorite types of pies for the pie party – CUSTARD. Try carrying one of these pies down a flight of steps with the custard filling sloshing around. No, on second thought, please don’t!
Custard pies are hands down my most favorite. And topped with strawberry – oh dear me… I have been experimenting with custard fillings and I think this recipe wins hands down.
For this pie you will need one 9” unbaked pie crust. Either make your own favorite pie crust (like I did), or buy an already prepared crust.
Old-Fashioned Custard Pie Filling
2/3 c. sugar
1/2 tsp. salt
1/4 tsp. nutmeg
1 tsp. pure vanilla extract
1 1/4 cup of skim milk
12 oz. can of evaporated milk
Preheat oven to 425 degrees.
In a medium saucepan, add skim and evaporated milk. Heat until scalded, then remove from heat.
In a large bowl, add eggs; beat with electric mixer. Add sugar, salt, nutmeg, and vanilla; mix thoroughly. Add scalded milk, and beat again until all ingredients are well blended. Pour into pie crust and cover crust with pie baking ring.
Bake for approximately 25-30 minutes. Check for doneness by inserting a table knife off to the side - away from the middle of the pie. If the knife comes out clean, the pie is done. The center of the pie will look a little soft, but be careful not to over cook it. Baking a custard pie for too long may make the custard watery. Serve warm or cold. Store in the refrigerator.
Top your pie off with strawberry sauce. This sauce is made by crushing fresh or frozen berries, and adding sugar to taste.
What’s your favorite pie, and who makes it?