posted by Becky 03-10-99 6:52 PM
Old Farm Journal Pie Cookbook.
Sugar Custard Pie
Crust:
1 cup sifted flour
1/4 tsp salt
1/2 cup butter
1 egg
Filling:
2 eggs
1 cup sugar
1 tsp vanilla
1/4 tsp almond extract
1 cup sliced blanced almonds, lightly toasted
Preheat oven to 350° F.
Crust: Sift flour and salt into mixing bowl. Cut in butter until particles are fine. Beat egg slightly and add to flour-butter mixture. Toss with fork to blend. Gather into a ball and knead lightly. Divide into 2 balls, one slightly larger than the other. Chill 15 minutes.
Filling: Beat eggs for filling until light: gradually add sugar, beating until mixture is light and thick. Beat in vanilla and almond extract. Fold in almonds.
Line 9 inch pie pan with the larger ball of pastry dough, rolled 1 1/2 inch larger than the epan. Turn custard filling into it. Use smaller ball of dough and make top crust, place on filling. Flute edges and prick entire surface with 4 tined fork to prevent dough from bulging during baking. Sprinkle top with about 1 tsp of sugar if desired.
Bake at 350 for 30 minutes or until golden brown. Serve cool or warm. 8 servings.