Cider Custard Pie

[Photograph: Alexandra Penfold]

This recipe is tailored from Hermine B. Horman’s ebook A Century of Mormon Cookery, Quantity 2. Custard pies are delicate and greatest when served in just a working day or two.

Components

• For the Crust
• 1 unbaked pie crust (I utilized the Foodstuff Lab’s Simple Pie Crust)
• one white, crushed
• For the Filling
• 4 cups apple cider
• 3 large eggs
• 1/two cup sugar
• two tablespoons vegetable oil
• 2 tablespoons all objective flour
• one cup complete milk
• 1 teaspoon vanilla
• 1/two teaspoon cinnamon
• 1/4 teaspoon nutmeg

Directions

1. one.

   Preheat oven to 400°F. In a medium saucepan carry cider to a mild boil over above high heat, stirring sometimes, then lessen warmth to medium. Simmer for 20 minutes or until finally combination has minimized to 1 cup. Set aside to interesting.

2. two.

   Roll out crust. For a nine inch pan your base crust should really be all around 11 inches in diameter. Position base crust in pie pan or dish. Flute the edges and brush crust with egg white. Put in fridge until eventually filling is completely ready.

3. 3.

   Defeat eggs with sugar until eventually mixture is thick and lemony (light yellow colored). Gradually insert in vegetable oil and flour.

4. 4.

   In a medium bowl gradually incorporate cooled cider with milk, whisking continually. Incorporate vanilla to cider combination and gradually integrate it with egg combination. Pour custard filling into prepared pie shell. Sprinkle with cinnamon and nutmeg. Bake on heart rack for 25 minutes or until finally knife inserted in the vicinity of the middle of the custard arrives out clean up. Eliminate from oven and neat on wire rack the refrigerate to chill in advance of serving.