Home Baked Egg Custard Pie

Home Baked Egg Custard Pie

This recipe was a very popular nutritious sweet in the north of England and still is today. I have eaten this many times at Grandma Sarah’s when I went to visit her accompanied by mugs of hot tea and endless chats. It is economical to make therefore it was perfect for large families although it can be made as a large or as small as you like.

In the picture I have tried to suggest a couple of different ways to serve the Custard Pie from the normal plain way it was always eaten. Either way, I’m sure you will enjoy it.

 

 

Basic sweet pastry

225g/8oz plain flour

110g/4oz of butter or ½ butter and ½ lard

Pinch of salt

80g/3oz sugar (castor, icing, or granulated sugar, will do fine)

1 large egg

For the egg custard filling:

4 eggs

100g castor sugar

2 teaspoons of vanilla essence

500 ml milk

Nutmeg. ( whole nutmegs finely grated make all the difference) or dust with icing sugar if preferred.

Preheat the oven to 200C/Gas 6

Lightly grease the cake tin with butter.

In a large bowl rub together the flour and fat until the mixture resembles fine breadcrumbs.

Add the sugar, salt and the egg and mix until a dough is formed and place in the fridge for 5 mins.

Home Baked Egg Custard Pie

Home Baked Egg Custard Pie

Roll out the pastry and place into the tin, making sure that the pastry fits snug around the tin. The pastry may feel a little soft so it’s best to handle it very carefully, pressing it by hand into the base of the tin and around the sides, be careful not to stretch the pastry or it will shrink away from the tin when cooking and the custard mixture could then seep underneath the pastry and the bottom of the pie will be soggy.

For the filling: In a bowl mix together the eggs, sugar and vanilla essence then add the milk and stir well pour into the tin and sprinkle with grated nutmeg.

Place the tin on a baking tray (this will make it easier to handle) and bake in the oven for about 45 mins until the custard is set, or until a skewer comes out clean.

In the picture I have tried to suggest a couple of different ways to serve the Custard Pie from the normal plain way it was always eaten. Either way, I’m sure you will enjoy it.

Cheers,
Patricia Matthews