This recipe is from an old family friend from my childhood. She worked at a little restaurant in my hometown and we would go there after church on Sunday. Her homemade pies were one of the things that drew people to this little restaurant week after week. Ruby has been gone for years and so has the restaurant but her pies live on in memory.
Beat with a rotary beater 4 eggs.
Then beat in 1/3 cup sugar with 1 tablespoon flour mixed in with sugar.
1 teaspoon salt
1/4 teaspoon nutmeg
2 2/3 cups scalding milk
1 tsp vanilla if desired
Bake 450 for 15 minutes then 350 to finish 25 to 30 minutes.
Test with a silver knife to see if custard is done through.
Note: For you newer cooks who may not know, scalding milk means milk that has just been brought almost to a boil. And of course this goes in an unbaked pie shell.
Then beat in 1/3 cup sugar with 1 tablespoon flour mixed in with sugar.
1 teaspoon salt
1/4 teaspoon nutmeg
2 2/3 cups scalding milk
1 tsp vanilla if desired
Bake 450 for 15 minutes then 350 to finish 25 to 30 minutes.
Test with a silver knife to see if custard is done through.
Note: For you newer cooks who may not know, scalding milk means milk that has just been brought almost to a boil. And of course this goes in an unbaked pie shell.
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