Recipe by Kevin Ryan
"This an extremely old recipe for a simple but wonderful pie. Basically it is a spiced custard pie, but the beautiful thing is that it is made with ingredients that are usually always in your kitchen."
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packed brown sugar
1 1/2 teaspoons
pastry for a 9 inch single crust pie
I had a hard time with this pie - I baked it longer and it still didn't quite set up in the middle, but we ate the edges and it was delicious . . . I also used a too-small crust and had extra filling, which I poured into a couple of muffin cups and baked 25 minutes or so. When inverted onto serving plates and drizzled with the syrup left in the cups, they looked fancy and tasted really good!
There was a little too much filling for my 9 inch pie plate- I spilled some on the way to the oven. I baked it for 45 minutes but it never set up until I refrigerated it- which should not be necessary. But the taste was delicious and I had all the ingredients on hand. If I hadn't had the problems mentioned above, this would have been 4 stars, maybe 5.
This pie was amazing! I got a little carried away with mixing the filling and ended up having a crusty sugar froth on top, but it was easily peeled off as it cooled. Next time I'll be more careful with my mixing.
The pie was good tasting but something was wrong with the recipe ingredients . The pie would not set up after it cooled. I placed it in the fridge over night and it didn't help. Should i use more flour?. I am brand new at cooking so i could use some help. Thanks, Tom
* Percent Daily Values are based on a 2,000 calorie diet.
Bob Andy Pie
Serving Size: 1/8 of a recipe
Servings Per Recipe: 8
Amount Per Serving
Calories from Fat: 126
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