Wednesday, January 30, 2013

Milk Pie Redux

 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?

1 comment:

  1. Every family has one. An old-fashioned recipe for a concoction called by many names, such as Pinehaven's 'milk pie'. When you see a photo of it or smell it baking - there is something really homey and special about this delectable delight - banked in your memory. Years ago, my Grandmas would bake their rendition of 'sugar pie', too! Instead of nutmeg, one made it with a dusting of cinnamon and powdered sugar, the other added raisins. I recall those simple, pure ingredients - using their hands to create something spectacular from almost nothing is nearly a lost art. A heartwarming feeling as Pinehaven brings us back to a treasured time - remembering all the love from ...just a piece of pie. :)