Nov 22

After the apple pie contest last summer I want to develop a less finicky pie dough recipe. Things of been rolling around in my mind using the three or four or five different recipes that I have used and I combined them into one. At the same time I also wanted to develop an old school nutmeg custard pie recipe. So I put the two together and here it is.

The crust is light and flakey…tender as can be. The filling is luscious and sweet, but not too, too much. And since the pie crust isn’t sweet at all, the two together made a little magic. Here is what I did.


Easily makes enough for 4 dozen tartlets or two 9” crusts

• 3 C flour

• 1 cup of shortening

• 1/4 cup lard or butter

• 5 Tablespoon water

• 1 Tablespoon white vinegar (cider vinegar will work too)

• 1 egg, beaten

• 1 tsp salt

Preheat your oven to 350°

Cut the shortening and lard or butter into the flour. Mix together the water, vinegar, egg, and salt. Add that to the shortening flour mixture and mix together until a ball forms. No need to chill – you can roll it out right away. Roll half the dough to about a 1/4” thickness. Cut out rounds slightly bigger than the bottom of your muffin tin and push the pastry dough into the tin forcing the dough up the sides.

Nutmeg custard

• 1 cup granulated sugar

• 1/2 cup brown sugar, packed

• 3 eggs, yolks separated from whites

• 1 T vanilla

• 1 1/2 Tablespoons butter, melted

• 1/2 teaspoon freshly ground (if you can) nutmeg

• 3 heaping Tablespoons flour

• 1 can evaporated milk, adding enough water to it to make 3 cups

Mix together the sugars the egg yolks the butter and flour and milk. Whip your egg whites until soft peaks form and fold into the sugar mixture. Scoop this into custard your tart shells (I used a quarter cup measuring cup) about 3/4 full…making sure to mix it every now and then because the mixture will settle and separate in no time at all.

Bake in the preheated 350° oven until the pastry is lightly browned and the custard just barely has a little wiggle left in it. Remove from the oven place on the cooling rack and allow to cool using a butter knife by the tarts out of the muffin tens and let cool all the way. Enjoy

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