CUSTARD PIE and COWS

I’ve heard that many kids nowadays have so little understanding of food and where it comes from that they’ve never even associated eggs with chickens or vegetables with gardens.  That brought back a memory.

Winter, 1950s:

     Mom mentioned that she was going to make a custard pie for lunch. 

“Really?”  I exclaimed.  “I LOVE custard pie.  Is someone coming to visit?”

“No, I’m just making it because there’s enough milk now that the boys are finally able to milk more cows.”

That’s when I learned that cows don’t automatically give milk all year round.

MARY STADNYK’S CUSTARD PIE

1 unbaked pie crust

3 eggs

scant ½ cup white sugar

i/8 tsp salt

¼ tsp nutmeg and some to sprinkle

1 tbsp cornstarch

1 ¼ cups milk

1. Preheat oven to 425˚.
2.  Roll pastry a little less than 1/8 inch thick and fit carefully into an 8 or 9 inch pie plate.  Trim and flute edges or just press around with a fork.  Do not prick the crust.
3. Mix together sugar, salt, cornstarch, and ¼ tsp nutmeg.
4. Beat eggs slightly, just enough to mix the yolks and whites. 
5. Add sugar mixture.
6. Stir in the milk.
7. Pour into the pie plate and sprinkle with nutmeg.
8. Bake for 15 minutes, then reduce heat to 350 degrees and bake for 20 to 30 minutes until set.
9. Test with a knife.  It is ready if knife comes out clean.
10.  Serve warm.

Mom dictated this recipe to one of my daughters and it was the first pie she ever baked;  it’s definitely a family favourite.

Lonely Planet says that, in Ukraine, "Baking cakes and pies for a festive meal is common in every household."