Old fashion custard pie is a family pleaser. I had some milk that was getting ready to expire and I can’t stand to waste it. So I made this quick and easy pie with it. I had a ready made pie crust left over that was also a day or two past its expiration date. I had made a 7 inch peach pie out of the other rolled crust.
I use a pottery pie plate when I am making any kind of custard pie. For some reasons the bottom crust does not get soggy on the bottom. I also have the oven hot at 400 degrees F. I bake it for at least 15 minutes then turn it down to 350 degrees for the rest of the baking time. Also I heat the milk in the microwave until it is warm, but you can do it on the stove top. I would rather wash a plastic bowel then a pan.
Old Fashion Custard Pie
- 1 uncooked pie crust for 9 inch pie
- 2 cups milk scalded
- 1/3 cup sugar
- 3 eggs
- ¼ teaspoon ground nutmeg
Preheat oven 400 degrees F. and line 9 inch pie plate with crust.
Heat milk and do not let boil. In a large mixing bowl beat eggs, sugar and nutmeg until blended and light yellow. Add warm milk slowly while beating on slow speed until all blended. Don’t fill pie crust until you are ready to put in oven. When your oven is heated, pour into crust and sprinkle a little more nutmeg on top. Bake at 400 degrees for 15 minutes and turn down heat to 350 degrees for another 20 minutes. The center should still jiggle a little, It will set up as it cools. Refrigerate for 2 hours before serving. All ovens are different so keep an eye on it for the last 5 minutes.
For a long time you could not buy a 7 inch glass pie plate. That size was first made in the 1920’s by Pyrex Company. That size was available until the 1960’s then it was discontinued. I have 2 of them that I bought when I was first married at a rummage sale. Later in the mid 1980’s Pyrex made a 7 inch pie plate for it’s 75 anniversary in brown glass and clear. Mine was getting really old so I bought one of each color from my grocery store. I never saw them any where else until now. They now are making them again and you can find the 6.75 inch ones by Anchor Hocking or 7 inch pie plate on the internet. What is really nice about this size is that it only takes one can of pie filling instead of two cans. That is a real savings at the price of fruit pie filling. I don’t have any trouble getting 6 nice slices out of it for my family. Also if you make a pie for just a couple of people, it won’t go soggy until you can finish easting it.
An other way of getting a 7 inch pie plate is to buy a fruit pie that is on special from your grocery bakery. They are usually in a 7 inch pie plate. That is how they are able to sell a cherry pie cheaply. You can save it to use. Just be careful not to cut through the foil bottom when slicing. If you do just line it with some parchment cut the size of the bottom when you reuse it. It is really too big but you can trim it off to the one side and fashion strips out of it to make a lattice top.
In the picture of the peach pie I made pie dough for a single crust 8 inch pie and one can of filling that I found on sale. I used a small cookie cutter to cut some stars for the pie top out of the little left over dough. I will never win a ribbon for pie making because I don’t fuss with the crust to keep it very tender.