Wednesday, March 26, 2014

An Apology And Old Fashioned Custard Pie

First of all, I apologize for the long delay with no posts. I was hibernating with the hedgehogs for the winter, and lately I've been spending all of my time performing music at the Sherwood Forest Faire and getting ready to move to a new house at the end of this month (which means I've only got two more days to pack and move before I spend my entire weekend out at faire! Eek!)

I've got SO much I want to share with you - I've visited a bunch of awesome restaurants, made several yummy dishes, and got a new kitten, who is the most adorable kitty ever (but don't tell my cat.) However, it's going to have to wait another week or two until after I've moved and unpacked enough to have some semblance of my office intact.

For the time being, I shall share with you my vegan interpretation of Old Fashioned Custard Pie, which I'm modifying from Hillbilly Recipes. I haven't actually made this yet, but I plan on it once we move and unpack all our kitchen paraphernalia. If you made it, let me know how it goes!

Old Fashioned Custard Pie

1 unbaked pie shell (or make your own - my favorite is the olive oil crust from "Vegan Pie In The Sky")
3 flax "eggs" OR 1 flax "egg" and 1 mashed banana
1/2 cup of sugar
1/2 teaspoon of salt
1/2 teaspoon of nutmeg
2 2/3 cups of non-dairy milk
1 teaspoon pure vanilla extract

Pre-heat the oven to 350 degrees. Mix "eggs" [1 tablespoon fresh-ground flax meal plus 3 tablespoons water per "egg", and refrigerate mixture for 15-60 minutes to thicken] and mashed banana (if using), then add sugar, salt, nutmeg, and milk. Beat well and pour into the unbaked pie shell. Bake for 35 to 40 minutes. Remove from oven and cool. Sprinkle the top of pie with fresh ground nutmeg.

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