Old Fashioned Milk Pie Food

OLD FASHIONED MILK PIE

Steps:

• Mix sugar, flour and salt in pie shell with your finger.
• Add the cream.
• Finish filling crust with milk.
• Sprinkle with nutmeg (or cinnamon).
• Bake at 400°F for 15 minutes, then 350°F for 40 minutes.

MILK PIE

Steps:

• In small bowl, combine the cornstarch, sugar, and salt.
• Put milk into medium heavy-based saucepan, and whisk in egg and cornstarch mix.
• Cook over medium heat, whisking constantly; 10-17 minutes.
• DO NOT BOIL!
• Reduce heat to low if necessary to prevent burning!
• After finished cooking, remove from heat and whisk in extracts.
• Cool to lukewarm and pour into baked pie crust.
• Refrigerate pie until set-- approximately 3-4 hours.
• Before you serve the milk pie, sprinkle cinnamon sugar over the top of it.

OLD-FASHIONED LEMON BUTTERMILK PIE

Steps:

• For the dough: Add the flour and salt to a food processor and pulse to combine. Add the butter and pulse until the butter forms pea-size pieces. Add the water and continue to pulse until a dough begins to come together. Press the dough into a disc and wrap in plastic wrap. Refrigerate until thoroughly chilled, at least 1 hour.
• Preheat the oven to 350 degrees F. On a lightly floured surface, roll the dough into a disk about 11 to 12 inches wide. Line the bottom of a 9-inch pie plate with the dough, then crimp the edges. Refrigerate while you make the filling.
• For the filling: Whisk together the sugar, buttermilk, eggs, egg yolk, melted butter, lemon juice, lemon zest, vanilla and salt until well blended. Sprinkle in the flour and whisk just until incorporated. Place the pie plate on a baking sheet, then pour the filling over the dough. Bake until the top is golden brown and set around the edges with a slight jiggle in the center, about 1 hour. If the crust begins to get too brown, but the filling isn't ready, cover the edges loosely with foil. Let the pie completely cool to room temperature before slicing. Serve with whipped cream.

OLD FASHIONED CHICKEN POT PIE

Steps:

• Preheat oven to 350 degrees F (175 degrees C.) Roll one ball out to fit a 9 inch pie plate. Place bottom crust in pie plate. Roll out top crust and set aside.
• In a large bowl, combine chicken, vegetables, potato soup and milk. Season with pepper, thyme, parsley and salt to taste. Pour filling into pie shell. Cover with top crust. Seal edges and cut several slits in the top to allow steam to escape.
• Bake in the preheated oven for 25 to 30 minutes, or until golden brown.