Life is short. Eat Pie!

Let me ask you this....

Does your family have a favorite pie for Thanksgiving?

There are eight of us at my parents house and we will have a total of 5 pies!

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We must all have our favorite or it wouldn't be Thanksgiving. (Should I mention that we have a 25 pound Turkey also?  It's just like that with us.)

Starting this week, I'm going to have a little series of favorite pies for the holidays.  I'll be blogging about one pie a week on Wednesdays until Christmas.

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Since this is the day before Thanksgiving, and you probably already know what you are bringing, I thought I would post an easy pie using ingredients you are most likely to have in your kitchen.  You can make this pie in about an hour, including the homemade crust.

The first recipe I want to share is my mom's egg custard pie.  It is one of my very favorites. 

She has been making this every Thanksgiving and Christmas since I was a little girl.  I'm pretty sure she got the recipe from my grandma but I can only remember mom making it, and that makes it hers! 


So how many pies are you going to have at your table??

Happy Thanksgiving!!

Love & hugs ~
Jenn

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Mom's Egg Custard Pie

1- 9" unbaked pie crust (see recipe below*)

3 eggs, beaten

1 Cup Milk

1 Cup White Sugar

pinch of Salt

pinch of Nutmeg (can use cinnamon if you don't have this.)

Preheat the oven to 400 degrees F.

In a large bowl, mix together eggs, sugar,and salt. Stir well until sugar is dissolved, then blend in milk.

Line your pie pan with the pie crust and pinch the sides.  I've read that you can brush the inside bottom and sides with an egg white to help prevent the crust getting soggy, but I've never done that.

Pour custard mixture into pie crust.  Sprinkle a very tiny amount of nutmeg just in the middle.  It will spread as it bakes.

Bake for 30 to 35 minutes, or until a knife inserted near center comes out clean. Cool on rack.

I am also including mom's pie crust.  It is the easiest crust to make and work with.  It always turns out good.

3/4 Cup plus 1 TBSP Shortening

1/2 Cup Boiling Water

1 TBSP Milk

Whip shortening and water with a fork until smooth and creamy, then add the milk.

Mix together 2 1/2 cups flour and 1 tsp salt.  Add to shortening mixture.  Mix until it clumps up.

Roll out either on a floured surface or between two sheets of wax paper.  This makes 2 pie crusts.

Little update tonight ~ in 2 minutes....

Nothing like cutting it close.  I just got home from two basketball games my daughter was cheering at, grabbed a quick snack and here I am finally telling you about the update.  I've been busy getting ready and making lots of things for "Christmas in the Country" at the 1824 Walker Farmhouse shoppe (12/6 & 12/7).  This update is just a small sampling for Christmas. I am working on much more for the show and also for a nicer update in December. Also will have a few pretty antiques for sale then.  So if you get a chance, stop by my website at www.rabbithillprimitives.com

Waiting their turn for pictures!

We also adopted a new kitty ~ Iris.  She's a sweetie pie.

 
We still have Ole' Lady Kitty, Hannah.  She'll be 18 this year.  She's a sweetie pie too!

Speaking of pies....next week is pie week!  I'll be posting some of my favorites on here for Thanksgiving.  Have a great weekend and thank you always!!
xxoo Jenn