Custard PieThere is no specific holiday tradition associated with custard pie. It was a common dessert of the period, and very popular, which is why it was often included with Christmas dinners.
This recipe comes from What Mrs. Fisher Knows About Old Southern Cooking, found on The Historic American Cookbook Project.
|9-inch unbaked pie shell||sugar - sweeten to taste|
|6 egs, lightly beaten||1 tsp nutmeg|
Mix all the ingredients together and pour into pie shells.
Bake in 400° oven for 50 minutes, or until a knife inserted in the middle comes out clean.
(From the Old West Baking Book by Lon Walters)
|2 1/2 cups flour||1/2 tsp salt|
|1/2 cup solid shortening||1/4 cup butter or margarine|
|4 tbls ice water|
Blend flour and salt. Chill shortening and butter. Add to flour by cutting in with two knives or pastry knife. Keep cutting and slowly add ice water. Chill thoroughly before rolling out to ¼ inch thick.