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Custard Pies at Their Country Best

Appears in
Farm Journal's Complete Pie Cookbook
Farm Journal's Complete Pie Cookbook

By Nell B. Nichols

Published 1965

  • About
If you live south of the Mason and Dixon line, you probably call them Egg Custard Pies; north of it, just plain Custard Pie. By either name they’re famous, country-kitchen desserts. A sprinkling of nutmeg traditionally tops the pie. Some cooks grate whole nutmegs to give their pies a gourmet touch.

Women know that the perfect custard pie is an achievement. This is because the filling requires a low baking temperature; the crust, if it’s to be flaky, a high temperature. One way to surmount the difficulty is to bake the custard and the crust separately at the ideal temperatures for each and then combine them (see our Best-Ever Custard Pie).

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