Mamaws Custard Pie Recipes

ANNA'S CUSTARD PIE

Steps:

• Preheat oven to 400 degrees F (200 degrees C). Line a 9-inch pie plate with pie crust.
• In a mixing bowl, blend together the milk, flour, sugar, vanilla and eggs. Pour into pie shell. Sprinkle with nutmeg.
• Bake in the preheated oven until custard is set, about 35 minutes.

MOM'S CUSTARD PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 425°. Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edges are light golden brown, 15-20 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack. Reduce oven setting to 350°. Separate 1 egg; set the white aside in a large bowl and let stand for 15 minutes. In a small bowl, beat the yolk and remaining eggs just until combined. Blend in the sugar, salt and vanilla. Stir in milk. Beat reserved egg white until stiff peaks form; fold into egg mixture. , Carefully pour into crust. Cover edge of pie with foil. Bake for 25 minutes. Remove foil; bake until a knife inserted in the center comes out clean, 15-20 minutes longer. Cool on a wire rack. Sprinkle with nutmeg. Store in the refrigerator.

RICH AND VELVETY CUSTARD PIE - 2003 1ST PLACE CUSTARD

Steps:

• Crust:
• Mix all the dry ingredients together and cut in the shortening to resemble course crumbs. Beat the remaining ingredients, except the egg white, together and add to flour. Stir only to incorporate. Wrap in plastic and chill for several hours. Roll out and line pie dish. Bake crust (halfway) in a preheated 350 degree oven for 20 minutes. Brush with an egg white and bake an additional 5 minutes.
• Filling:
• Preheat the oven to 400 degrees F.
• Scald the milk and half-and-half.
• Mix together the eggs, sugar, salt and vanilla. Add the hot milk. Very carefully pour through a fine strainer and into the pie shell. Grate nutmeg over the top of the filling.
• Bake for 10 minutes on the bottom rack and then move to the middle rack and reduce the heat to 325 degrees F. Bake for approximately 25 minutes, or until knife inserted in the middle comes out clean or until the middle of the pie is almost set. It will continue to cook after it is taken out of the oven. Cool on a rack.

MAMA'S FRIED PIES

Steps:

• Cook fruit in water until tender. Drain and mix with sugar and margarine. Mash well. Refrigerate overnight if possible. Roll out homemade piecrust dough and cut into saucer-sized circles.
• Spoon fruit onto circles and fold over into crescent shapes, then close the edges completely with a fork. Fry until golden brown. Place fried pies on paper towels to absorb excess oil.
• Variations: For baked pies, place crescents on a lightly-greased baking sheet in a 400 degree oven until golden brown.
• For apple pies, use dried apples and add apple pie spice (or nutmeg and cinnamon) and vanilla to taste.
• For prune pies, use dry, pitted prunes and add vanilla to taste.
• Place the flour and a dash of salt in a mixing bowl. Add the shortening and cut it in with a pastry blender or use your hands, as I do. Add the water, a teaspoon at a time, kneading until the dough is smooth.

MOM'S CUSTARD PIE

Steps:

• Prepare pie shell and chill thoroughly, at least 30 minutes in the fridge.
• Preheat oven to 400 degrees.
• Scald milk in double-boiler or in microwave.
• In separate bowl, whisk eggs a little, then add sugar and salt and stir.
• Add scalded milk, stirring constantly. Stir in vanilla and nutmeg and pour into chilled pie shell.
• Bake 25-30 minutes or until all but about an inch in the center is set. Be careful not to overcook.
• Cool completely before cutting.
• NOTE: This recipe works best made by hand, not with a mixer.

OLD-FASHIONED CUSTARD PIE

Steps:

• On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes. Preheat oven to 400°., Line unpricked crust with a double thickness of foil. Fill with pie weights, dried beans or uncooked rice. Bake on a lower oven rack until edge is golden brown, 10-15 minutes. Remove foil and weights; bake until bottom is golden brown, 3-6 minutes longer. Cool on a wire rack., In a large bowl, whisk eggs. Whisk in remaining ingredients until blended. Pour into crust. Cover edge with foil. Bake at 400° until a knife inserted in the center comes out clean, 25-30 minutes. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

GRANDMA'S EGG CUSTARD PIE

Steps:

• Preheat oven to 400 degrees F (205 degrees C).
• Mix together eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add few drops yellow food coloring.
• Line pie pan with pastry, and brush inside bottom and sides of shell with egg white to help prevent a soggy crust. Pour custard mixture into piecrust. Sprinkle with nutmeg.
• Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean. Cool on rack.

MIRACLE PIE ( IMPOSSIBLE PIE)

Steps:

• Preheat oven to 350°F.
• Literally throw all ingredients into the blender.
• Use the "mix" cycle.
• As it is all mixing, lightly butter and flour coat a pie pan.
• Pour mixture into the pan and bake for 40 -45 minutes.

CUSTARD PIE

Steps:

• Preheat oven to 350 degrees; butter a 9-inch pie dish. Peel, halve, and core pears; slice 1/4 inch thick lengthwise. Arrange slices, overlapping slightly, in dish.
• In a blender, process butter, granulated sugar, flour, vanilla extract, eggs, milk, and salt until smooth.
• Pour batter over pears; bake until golden and firm to touch, 40 to 45 minutes. Serve warm or at room temperature, dusted with confectioners' sugar.

CUSTARD PIE

Steps:

• Beat eggs well in a large bowl, then add milk, salt, sugar, nutmeg, cinnamon and vanilla.
• Cover a baking sheet with foil and place it on center shelf of preheated 450 degree (Fahrenheit) oven.
• Place 9 inch pie plate containing the uncooked pie shell on baking sheet and pour mixture into pie shell.
• Bake at 450 degrees for 10 minutes.
• Reduce oven temperature to 350 degrees and bake for 30-35 minutes more or until knife inserted comes out clean.

MAMAWS UPSIDE DOWN SHEPARD'S PIE

Steps:

• In a large sauté pan over medium heat, sauté your ground sirloin, pepper, onion and carrots. Once meat is cooked through (about 10 minutes) and onions are translucent, add the flour and mix and cook for additional 2 minutes. Then add the garlic, corn, beef broth, catsup, and worstershire sauce. Cover and cook at a low simmer for about 10 minutes.
• Meanwhile, make your cornbread mix. In large bowl combine the cornmeal and flour together with the egg and buttermilk. Stir in the melted butter and salt, and mix well.
• Oil a large cast iron skillet (or 9x13 baking dish) and spread your mashed potatoes in it entirely covering bottom. Spread the meat mixture once thickened over the potatoes. Sprinkle the pepper jack cheese over the meat mixture, and then cover with your cornbread mixture.
• Bake at 375°F for about 30-45 minutes until cornbread is cooked through and lightly browned. (a toothpick into the center of the cornbread that comes out clean shows its done).
• Let sit for about 15 minutes before dishing out.