Old-fashioned Custard Pie

  • on September 22, 2007
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Ingrients & Directions

1 ea Pastry dough — 9 inch 1/2 c Sugar
For single or double crust 1 ts Vanilla extract
Pie 1 ts Almond extract
4 ea Eggs 1 ts Salt
2 1/2 c Milk 1 ts Ground nutmeg

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 1/4 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.

8 servings

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