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2020 Goals: Pie For Week 2 - Grandma Rosella's Vanilla Custard Pie

One of my favorite things to do is pick a topic, run to the library and check out tons of books on that topic and if I really like a particular book, I'll try to find them at my local Goodwill or on Thriftbooks to save some money.

Last year, knowing I wanted to challenge myself with making a pie a week for a year, I bought up several books and they will be featured on the blog as I make the pie recipes from them.

This week's recipe is taken from a book I found on Thriftbooks. Well, of course you know there is a story here! I chose a used book on Amazon from a Thriftbooks location and when it got here, I realized the entire section for making the pie crusts had been torn out so carefully you couldn't tell it was missing until you went looking for them. Luckily for me, when I wrote this company they sent me out another copy that is GLORIOUS, even featuring an errata section in the front! They are one of the BEST used book dealers out there you guys! If you want to do 2nd hand shopping please check them out! You'll be glad you did! And the cookbook itself is full of stories, adorable pictures and unique tasty pie recipes full of fruit, custards, crumbles and even savory pies. I highly recommend it!

Anyway, my recipe this week comes from the book, Sweetie-Licious Pies Eat Pie, Love Life.

The Pie is called "Grandma Rosella's Vanilla Custard Pie" and it is on page 188. I'm not going to write the recipe here but I'll tell you it is full of milk, cream, eggs and egg yolks sugar and cornstarch flavored with both vanilla and almond extracts. The crust I used is also in the book and it is called the Sweetie-Licious Cream Cheese Crust. You can make the crusts up ahead of time and freeze them in the freezer until you intend to use them but I made it up fresh today. There is just a pinch of freshly grated nutmeg on the top. Once cooled, we'll chill it for a minimum of 3 hours before tasting.

Here is the Vanilla Custard Pie straight out of the oven. It turned out nice. Here is a word of advice; DO NOT LET YOUR CUSTARD OVERCOOK BECAUSE IT "LOOKS JIGGLY". Take a knife and run it in carefully at the center of your pie and pull it out. If the pie is done, there won't be any residue on your knife that looks like raw filling. If there is raw filling residue, cook your pie in 5 min. increments, testing each time for doneness. You could also turn your oven off and leave in the oven testing every 5 min. until done. Your pie will be a bit jiggly and that is a good thing. Once the pie cools on the countertop, we will put it into the refrigerator for a minimum of 3 hours and probably have it for dessert tonight.

My husband and I LOVE custard pies and this one is one of the best we've ever had! Definitely a two thumbs up from us! We ate it with some homemade whipped cream chilled to perfection and had trouble not going back for another piece! Yes, it was THAT GOOD!

That's it for this week. Come on back for more pie recipes and we'll share some more tips, tricks, tools and pie recipes.

My pie next week will feature some California Citrus. We are so lucky here on the Central Coast of California to have warmer winters than most people. Local Citrus is in season here and can be found at the Farmers Markets and at Cal Poly's "You Pick" orchards. With that in mind, I think next week's pie will be a lemon meringue or something with citrus in it.

Maybe you've always wanted to do something baking wise. This is a good little challenge to kind of push you out of your comfort zone. Make something for 52 weeks and take some pictures of your progress. You'd be amazed how practice makes perfect!!


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