Old-fashioned custard pie
8 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | Pastry dough -- 9 inch |
| For single or double crust | ||
| Pie | ||
| 4 | eaches | Eggs |
| 2½ | cup | Milk |
| ½ | cup | Sugar |
| 1 | teaspoon | Vanilla extract |
| 1 | teaspoon | Almond extract |
| 1 | teaspoon | Salt |
| 1 | teaspoon | Ground nutmeg |
Directions
Line pie plate with bottom pastry; flute edges or prepare a braided crust. Bake at 400 deg. for 10 min. Meanwhile, beat eggs in a large bowl. Add remaining ingredients; mix well. Pour into crust. Cover edges with foil. Bake for 20 to 25 min. 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 braid 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 ¼ in. thick. Using three strips at a time, braid pastry on edge of crust, attaching ends together. Press down gently. Bake as directed. Yield: 6 to 8 servings.
Recipe By : Taste Of Home