When I was a little girl my grandma would make a pie just about every week for Sunday dinners that I loved being invited to.
Grandma’s pies never looked perfect but they were always delicious, and today I admire her for making them so faithfully.
My pies, like my grandma’s, never look perfect either. And like hers, they are always very tasty but I surely don’t make them weekly. I guess it would be safe to say that I’m lucky if I make one every few months, or so.
I love going into diners where their dessert menu boards are typically filled with a never-ending list of their homemade pies – lemon, cherry, coconut cream, chocolate cream, banana cream, custard, red raspberry, black raspberry, peach, and of course apple. It’s proof that pies are not a dying breed. Perhaps today, people are more inclined to order a slice of their favorite pie out rather than make one at home. What do you think?
Since today is Sunday, and I haven’t baked all week, I thought I might as well make some pie and make my grandma proud.
This pie crust recipe came from The Good Housekeeping Illustrated Cookbook.
2 c. all-purpose flour
1 tsp. salt
3/4 c. shortening
5-6 tbsp. cold water
Put all the dry ingredients into a large bowl. With a pastry blender, cut the shortening into the flour. Sprinkle one tablespoon of cold water at a time into the mixture; mix lightly. With hands, shape pastry into a ball. Divide dough in half. On lightly floured surface roll each dough into a circle that is about 2 inches larger than the pie plate, and about 1/8 of an inch thick. Place pastry into pie plate and pinch edges.
This custard pie filling recipe was adapted from the same cookbook.
2 c. skim milk
1/2 c. heavy cream
1/2 c. granulated sugar
2 tsp. pure vanilla extract
1/2 tsp. salt
1/4 tsp. nutmeg
Preheat oven to 425 degrees. Rub softened butter on unbaked pie crust and put in refrigerator until filling is ready.
In a medium bowl, add all ingredients. Whip ingredients with wire whisk until mixed. Pour custard mix into pie shell and carefully transfer to oven. Bake for 25 – 30 minutes, or until a knife comes out clean when inserted about 1 inch from the edge. Cool and refrigerate.
Rather it’s a deep dish, top crust, graham cracker crust, or crumb topping I’m all for pie!
Do you make your own pie, or do you order it out?
Shared this at Weekend Potluck – check out all the other great recipes there!