{"id":539,"date":"2017-11-11T16:33:23","date_gmt":"2017-11-12T00:33:23","guid":{"rendered":"http:\/\/annmevans.com\/?page_id=539"},"modified":"2017-11-11T16:33:23","modified_gmt":"2017-11-12T00:33:23","slug":"old-fashioned-custard-pie","status":"publish","type":"page","link":"http:\/\/annmevans.com\/?page_id=539","title":{"rendered":"Old-Fashioned Custard Pie"},"content":{"rendered":"<p><strong>Old-Fashioned Custard Pie<\/strong><br \/>\nRecipe from Holiday Eggs, Ten Speed Press by Georgeanne Brennan<br \/>\nAnn M. Evans<\/p>\n<p>This is a favorite of mine and is a classic of English as well as American cooking. It\u2019s light flavor and delicate texture make a delightful finish to any meal. It\u2019s my husband\u2019s choice for \u201cbirthday cake\u201d.<\/p>\n<p><strong>The Ingredients<\/strong><br \/>\nPie Dough<br \/>\nSingle Pie Crust (any recipe or purchased crust)<\/p>\n<p><strong>Filling<br \/>\n<\/strong>3 cups milk<br \/>\n3 eggs, lightly beaten<br \/>\n\u00bd cup granulated sugar<br \/>\n\u00bc teaspoon salt<br \/>\n\u00bd teaspoon vanilla extract<br \/>\n\u00bc teaspoon freshly grated nutmeg<\/p>\n<p>Preheat the oven to 425 degrees F. Prepare the dough as directed in your recipe and refrigerate it for 15 minutes.<\/p>\n<p>To make the filling: In a medium saucepan, heath the milk over medium-high heat just until bubbles form around the edge. Remove and set aside. In a medium bowl, beat together the eggs, sugar, salt, vanilla, and nutmeg just until blended. Gradually stir in the hot milk. Immediately pour the egg mixture into the pastry-lined pan.<\/p>\n<p>Bake for 15 minutes, or until the edges of the crust are browned. Reduce the heat to 300 degrees F and bake 35-40 minutes, or until all but the very center, an area about the size of a nickel, is set. Test this be gently shaking the pie. Remove from the oven and set aside on a wire rack to cook for at least 1 hour. Serve warm, at room temperature, or chilled. Serves 6<\/p>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Old-Fashioned Custard Pie Recipe from Holiday Eggs, Ten Speed Press by Georgeanne Brennan Ann M. Evans This is a favorite of mine and is a classic of English as well as American cooking. It\u2019s light flavor and delicate texture make a delightful finish to any meal. It\u2019s my husband\u2019s choice for \u201cbirthday cake\u201d. The Ingredients &hellip; <a href=\"http:\/\/annmevans.com\/?page_id=539\" class=\"excerpt-link\">Read More<\/a><\/p>\n","protected":false},"author":1,"featured_media":0,"parent":146,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"","meta":{"_s2mail":"","spay_email":""},"_links":{"self":[{"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages\/539"}],"collection":[{"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages"}],"about":[{"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/types\/page"}],"author":[{"embeddable":true,"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/annmevans.com\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=539"}],"version-history":[{"count":1,"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages\/539\/revisions"}],"predecessor-version":[{"id":540,"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages\/539\/revisions\/540"}],"up":[{"embeddable":true,"href":"http:\/\/annmevans.com\/index.php?rest_route=\/wp\/v2\/pages\/146"}],"wp:attachment":[{"href":"http:\/\/annmevans.com\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=539"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}