Milk Pie

Milk Pie

Clearly not every recipe I make is going to rock everyone’s world. Some recipes need an advocate, someone to say, “Hey, wait a minute. Don’t bypass this recipe because it sounds odd”.

Such is the case of the underappreciated Milk Pie. It’s a simple, unique version of a custardy-type pie that has it basis in Amish culinary traditions. It’s quite tasty and can impress if people would only give it a chance.

The pie is also a bit of a conundrum. It’s the perfect pie to teach your kids how to cook because it’s so easy to make. Yet, it’s probably the last pie you would want your child to eat as it’s so chock full of butter and sugar. *shrug* This is why I am not a parent.

  • One 9″ pie crust, based on your favorite recipe (chilled for 15 minutes in the freezer)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 1/4 cup All Purpose Flour
  • Pinch of Salt
  • 10 oz evaporated milk
  • 2 Tablespoons unsalted butter, chilled and cut into small pieces
  • 1/4 teaspoon cinnamon

Pre-heat the oven to 375 degrees F.

Into the pie crust place the sugars, flour and salt. Mix by hand, slowly yet ensuring that little or no clumps exist. Drizzle the milk over the sugar mixture. Do not mix the milk with the sugar, simply let it hang out on top.

Dot the top of the pie with the pieces of butter. Sprinkle the cinnamon over the top and place in the oven.

Bake for 45-50, turning the pie 180 degrees in the oven at the half way point.

Remove from oven and allow to set for at least 30 minutes before slicing.

Serves 8

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