Pi Day: Celebrate with a vintage custard pie
Pi Day may be a good excuse to indulge in whipped cream and sugary fillings nestled in graham cracker crusts. Here's a vintage pie recipe that doesn't go overboard with sugar and is still a satisfying end to a good meal.
(Page 2 of 2)
After all, pie for breakfast has long been a tradition in the Yankee kitchen, according to “The American Heritage Cookbook”: ”The custom of eating apple pie for breakfast, at which lesser men have quaked and blanched, has seemed natural, inevitable, and pleasurable to New Englanders. ‘What is pie for?’ Emerson exclaimed, and the matter was settled.”Skip to next paragraph
Kendra Nordin is a staff editor and writer for the weekly print edition of the Monitor. She also produces Stir It Up!, a recipe blog for CSMonitor.com.
Subscribe Today to the Monitor
From the “Boston Cooking-School Cookbook“
3 tablespoons sugar
1/8 teaspoon salt
1-1/2 cups milk
1/4 teaspoon salt
Few gratings nutmeg
Beat eggs slightly, add sugar, milk. Line plate with paste*, and build up a fluted rim. Strain in the mixture and sprinkle with a few gratings of nutmeg. Bake in a quick at oven at first to set the rim, decrease the heat afterwards, as eggs and milk combination need to be cooked at low temperature.
*Pastry for pie crust
From “American Heritage Cookbook”
1 cup all-purpose flour
1/2 teaspoon salt
1/3 cup shortening
2 to 3 tablespoons ice water
Sift flour and salt together in a bowl. Cut in shortening with a pastry blender or two knives until mixture looks mealy. Sprinkle water over mixture (the less water you use, the better your pastry). Mix lightly with a fork, then work the pastry with your hands until it can be formed into a ball. Chill thoroughly. Using light strokes, roll out on a floured board. Start at the center and roll toward the edge. When dough is about 1/8 inch thick, line a 9-inch pie pan, pressing pastry to bottom and sides. Refrigerate while you prepare the filling.
RECOMMENDED: 17 heavenly pies
Sign-up to receive a weekly collection of recipes from Stir It Up! by clicking here.
This post was part of the First Saturday program at The Mary Baker Eddy Library, which is sponsored a month-long look at 19th-century foodways.
The Christian Science Monitor has assembled a diverse group of food bloggers. Our guest bloggers are not employed or directed by The Monitor and the views expressed are the bloggers' own and they are responsible for the content of their blogs and their recipes. All readers are free to make ingredient substitutions to satisfy their dietary preferences, including not using wine (or substituting cooking wine) when a recipe calls for it. To contact us about a blogger, click here.
Making a Difference