Making Custard Pies
Cooking technique from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 286. Vision transcription from the scanned page; needs review.
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Ingredients
This technique card does not require a separate ingredient list.
Instructions
- To avoid spills, place the pie shell on the oven rack before adding the filling.
- To check for doneness, gently shake the pie. If the liquid area in the center is smaller than a quarter, the pie is done. The filling will continue to set after you remove the pie from the oven. Or, insert a knife near the pie's center. If the knife comes out clean, the pie is done. The knife test may cause the filling to crack.
- After the pie cools, cover and refrigerate till serving time. Cover and chill leftovers, too.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "peach custard pie" by EvinDC; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0/); source: https://www.flickr.com/photos/24915707@N00/1416028394. Cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.