Farm Journal's Complete Pie Cookbook, Cookbook of the Day

Bob normally handles the national food days, but I heard via twitter that today is National Pie Day and it seemed only fitting to acknowledge the day with a pie cookbook. Farm Journal's Complete Pie Cookbook is an amazing pie resource. Originally printed in 1965, it contains all the pie knowledge you'll ever need. It isn't glossy or fancy, other than the pie pictured on the cover, there are no luscious images of filling spilling temptingly from beneath a flaky, perfectly browned crust. What it does have is over 700 recipes for pies (both savory meal pies and sweet ones) and crusts. I am particularly enchanted by the section on custard pies, especially the recipe that promises a crisp undercrust.

If you've been following along with Slashfood for a while, this cookbook might just ring a bell for you. That's because I wrote about it last summer, when I was feeling overwhelmed by the abundance of summer fruit. Now, in the middle of January, there isn't much I wouldn't give for a slice of fresh, warm peach pie. However, I'm just going to have make due with that custard pie (not a bad trade off, as far as I'm concerned). If you want to make your own custard pie in honor of National Pie Day, the recipe is after the jump. Happy baking!

Best-Ever Custard Pie

Guarantee: a crisp undercrust

Baked 9" pie shell
1/2 cup sugar
1/2 teaspoon salt
2 1/2 cups milk, scalded
1 teaspoon vanilla
4 eggs, slightly beaten
1/2 teaspoon nutmeg

Add sugar, salt, warm milk and vanilla to eggs. Pour into buttered 9" pie pan. Sprinkle with nutmeg. Set in shallow pan containing water (water should reach halfway up sides of pie pan). Bake in moderate over (350 degrees) until silver knife inserted halfway between edge and center of custard comes out clean, 30 to 35 minutes. The center of custard may look a little soft, but it will set later. (Over-baking will make the custard pie watery). Remove from oven and cool on rack at room temperature until lukewarm.

Carefully loosen custard around edge of pan with small spatula and gently shake pan to loosen custard completely. Tilt the custard over the cooled pie shell, holding the edge of custard directly above far edge of shell. Slip the custard into the pie shell, pulling the pan back to you until all the custard is in the shell. Let custard settle in place.

CHOCOLATE-FROSTED CUSTARD PIE:
When Best-Ever Custard Pie is cold, spread on your favorite chocolate frosting made with confectioners sugar. Or mix 1/2 cup sifted confectioners sugar with 1/8 teaspoon salt and 2 tablespoons cream until smooth. Blend in 1 square unsweetened chocolate, melted, and 2 tablespoons butter.

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