Warning: do not attempt to bake an egg pie using a loose-bottom pan. I did and, within minutes from placing the pan in the oven, I could smell something burning — the filling seeped through the pie crust and was dripping on the oven floor. I ran to retrieve a tray to place under it. After that, I just kept wishing that the custard would become firm fast so that the dripping would stop. I looked kinda foolish sitting on the kitchen floor and watching the custard go drip… drip… through the oven’s glass door. If I had used a proper pie pan, the custard would be the same height as the side of the crust.
Lesson of the day: it’s time to buy a real pie pan. It’s crazy, really. The day we watched Spider-Man 3, I almost bought a glass pie dish. I was choosing between Pyrex and Anchor Hocking, picked out the size I wanted and asked the salesgirl to get me one from the stockroom. I so hate buying the unit on display. More often than not, the displayed unit bears scratches and when I buy something brand new, I want it to really be brand new. So, anyway, we went home very happy with Spider-Man 3 but without a pie dish — no more stock.
For some reason, I felt inspired to bake an egg pie today. Perhaps, I was subconsciously remembering the EGG’S A DEAL! theme of Lasang Pinoy 17. For days, I had a fleeting memory of a good reason why I should cook something egg-y but couldn’t quite remember what it was. It was only while taking photos of the baked egg pie that I remembered. Lucky for me (but not lucky for the host), the round-up has not been posted yet. So, maybe, I can still get this egg pie recipe included.
This recipe is a tweak from one I got from my sister-in-law. The idea to include honey among the ingredients is mine. That should explain the golden color of the custard’s surface.
For the crust:
1/3 c. of butter or margarine (chilled)
1-1/2 c. of all-purpose flour
1/2 tsp. of salt
about 1/4 c. of ice cold water
For the custard:
1 c. milk
3/4 c. of white sugar
3/4 c. of water
3/4 c. of honey
1 tsp. of vanilla extract (optional)
Cut the butter into small pieces and place in a large mixing bowl. Stir together the flour and salt and add to the butter. Mix (I used my hands) until the texture resembles coarse crumbs. Pour in the cold water, little by little, until the mixture can be gathered into a ball. Place on a flat surface and roll until about 1/4 inch thick. For an illustrated version of pie crust making, you see check out my apple pie entry. Please click on the link so I won’t have to reproduce it here.
Seen it? Okay, I am assuming now that you have fitted the crust into the pie pan. Place it in the fridge while you prepare the custard.
Place the sugar and water in a small sauce pan and stir well. Boil until syrupy, about 15 minutes over medium-high heat.
Beat the eggs and milk in a large mixing bowl. Add the honey and the syrup and mix well. Stir in the vanilla extract, if using.
Take the crust out of the fridge. Pour in the custard mixture. Bake in a preheated 160oC oven for 40 to 50 minutes or until firm. To test if the custard is firm, shake the pie dish a few times (use oven gloves!). If the center is still wiggly, bake a little longer.
When the custard is firm, turn off the oven but leave the egg pie inside for another 5 to 7 minutes. For some reason, this technique seems to prevent sunken centers in pies and cakes. Take the egg pie out of the oven, cool to room temperature then chill for a few hours before serving.
Slice the egg pie and enjoy with a cup of tea.