County Fair Custard Pie
“He ate a piece of pumpkin pie and a piece of custard pie, and he ate almost a piece of vinegar pie. He tried a piece of mince pie, but could not finish it. He just couldn’t do it.”
– Farmer Boy
Always ask permission from an adult before you begin cooking. Never cook by yourself.
You will need:
½ Cup sugar
¼ Teaspoon salt
1½ Teaspoons vanilla
2½ Cups milk, scalded (heated almost to boiling)
Measuring cup and spoons
Eggbeater or whisk
1 unbaked 9″ pie shell in a pie tin
Preheat the oven to 475º.
Break the eggs into the bowl and beat them lightly. Mix in the sugar, salt, and vanilla. Slowly stir in the scalded milk. Pour the mixture into the unbaked pie shell. Sprinkle with nutmeg.
Put the pie into the oven and bake it for 5 minutes at 475º. Turn the heat down to 425º and continue baking for about 12 more minutes, or until a knife stuck into the center comes out clean.
Take the pie out of the oven and cool it on the wire rack. If you are not going to eat the pie right away, put it in the refrigerator to chill. Store any leftover pieces in the refrigerator. (But if you like this pie as much as Almanzo did, you may not have any left!)
Recipe taken from The Little House Treasury by Carolyn Strom Collins and Christina Wyss Erikson.