Guess what showed up on my door step??? CUTE!!!!
You must be a follower to qualify for the apron. *Remember you can be creative, posting comments, become a fan on facebook, send pictures of items your baking up, or stop me in the airport (really someone stopped me in the Atlanta airport *Hey Girl* )-- to get another chance in the apron GIVE A WAY. Anthropologie apron GIVE A WAY deadline is January 17th at midnight MST. I will announce the winner and consolation winners on Monday January 18. Good Luck!
Dave wrote in wanting a great Egg Custard Pie, and a soft (not flaky) crust for his Egg Custard Pie. Here is a rock solid Egg Custard Pie I found a while back.
Recipe By: Marles Riessland
This is the 1999 American Pie Council's National Pie Championship's first place winner in the Custard Pie Category.
1 unbaked pie crust (recipe will follow in the next couple of days)
3 eggs, beaten
3/4 cup white sugar
1/4 teaspoon salt
1 teaspoon vanilla (I use my favorite mexican vanilla-- you can buy it at Kneaders)
1 egg white
2 1/2 cups scalded milk
1/4 teaspoon fresh ground nutmeg --fresh ground makes a huge difference!
Preheat oven to 400. Mix together 3 whole eggs, sugar, salt, and vanilla. Stir well. Blend in the scalded milk. For more yellow color, add a few drops of yellow food coloring (optional). Line pie pan with pastry, and for a crisp crust brush inside bottom and sides of pastry with the egg white to prevent a soggy crust (Dave skip this step!) Pour custard mixture into pie crust. Sprinkle with fresh ground nutmeg. Bake for 30-35 minutes, or until knife inserted near center comes out clean. Cool on rack.
You must add your scalded milk to the egg mixture very slowly so you don't curdle your eggs. Click here to learn how to temper