I love old-fashioned recipes and the Pinehaven Milk Pie recipe that comes from my great-grandmother Amelia Schmidt is a hit. For those who have never tried it, it's something along the lines of custard. It's also called a Sugar Pie, even a Transparent Pie by some.
It's one of those easy-to-make pies whose simplicity doesn't suggest the wonderful taste. I posted the recipe some years ago here.
This is what it looks like just out of the oven. A couple of days ago Mom made two homemade pie crusts (I opt for the frozen ones). She asked whether I'd like a Milk Pie with one. The other is awaiting a cherry pie filling.
When the pie is first placed into the over, it's quite liquid and a shield (as shown) is a good idea. But nothing spilled even though the baking pie bubbles and expands when it gets hot.
When the pie began to cool, Mom cut a single slice and put it on a dish for my lunch. Looks great, doesn't it? I love the crusty sprinkling of nutmeg not to mention the creamy filling of custard. What's finer than a homemade pie on a late winter's day?