Custard Pie Recipe – Vintage – by a Black Slave
Posted by Warren
Makes one 9-inch pie, single crust, custard filling
What Mrs. Fisher Knows About Old Southern Cooking, by Abby Fisher, 1881
There are two interesting facts about this custard pie recipe: One is that this recipe was published by a black slave. And two it makes two pies. Most vintage pie recipes post ingredients for one pie.
Custard Pie Recipe
What Mrs. Fisher Knows About Old Southern Cooking, by Abby Fisher, San Francisco: Women’s Co-op Printing Office, 1881
Custard Pie.
Half dozen eggs beaten together lightly; one pint of sweet milk; sweeten to taste. Grate one nutmeg in it. Have one crust only, and that at the bottom of plate. Use deep plates and bake quickly. It will make two nice pies.
A Cookbook with vintage pie recipes
It is surprising that this book was ever written at all and that it has survived to be published since this cookbook was written by a black slave.
Mrs. Fisher, born a black slave, found her way to San Francisco soon after the Civil War. By dint of talent and hard work, she created a life and business there. She and her husband created a business manufacturing and selling “pickles, preserves, brandies, fruits, etc.”
Mrs. Fisher was proud of a Diploma awarded at the Sacramento State Fair in 1879 and two medals awarded at the San Francisco Mechanics’ Institute Fair, 1880, for best Pickles and Sauces and best assortment of Jellies and Preserves.
Mrs. Fisher seems to have been supported by many of the leading business and professional figures in the San Francisco and Oakland areas. Perhaps it was these kind hearted citizens who helped Mrs. Fisher to write and publish her book as both she and her husband were illiterate.
We are grateful to whomever it was that helped Mrs. Fisher to publish these splendid recipes. She hints that they were written “at my dictation.” This may account for a some interesting variant spellings and names of dishes.
Custard Pie Recipe of a Black Slave – Year 1881
—Ingredients and instructions are not the actual vintage recipe but is provided for reference purposes.
Pastry dough – single crust
1 1/2 cups unbleached all-purpose flour
2 tablespoons sugar
1/4 teaspoon fine salt
1/2 cup (1 stick) cold unsalted butter
1/4 cup ice cold water
1 teaspoon cold canola oil
Filling
1 1/2 pint milk (scalded)
heaping table-spoonful of sugar
3 large eggs
1/4 teaspoon ground nutmeg
pinch of salt
Directions
1. Prepare the pastry: Roll the pastry and line a 9-inch pie plate with the bottom crust. Roll out the remaining dough for the top crust. Chill the pastry and partial-bake.
2. Heat the milk until a thin skin appears on top of the liquid.
Milk or cream is the most common base for custards. Heavy cream makes a richer and more flavorable custard.
3. Preheat the oven to 350° F.
4. Mix the eggs, sugar, nutmeg and salt in a separate bowl. Do not over beat to the point air gets incorporated into the mixture. This will make your custard grainy.
5. Whisking the egg mixture constantly, slowly add about a third of the hot milk. This will temper the eggs. If this is done too quickly, the eggs will cook, and you will have scrambled eggs in your custard.
6. Now add the rest of the milk whisking slowly
7. Slowly pour the mixture into the cooled partially baked pie shell.
8. Cover edges of pie with foil or use a pie crust shield.
9. Set the pie on the lower center oven rack and bake for 20 minutes, turn the pie 180° degrees. Continue baking until the center is set, about another 20 minutes.
Overcooked custard
will have
a pronounced ???eggy??? flavor.
10. When ready the filling will be firm. The edges of the filling may puff up a little. You should not see much browning.
11. Shake the custard gently to check for doneness. When the custard ripples on the surface that move back and forth like jello it is properly done. You do not want waves of concentric, circular, rings when giving the shake test.
12. Transfer the pie to cool and set in refrigerator to chill.
Custard Pie Success
Remember the golden rule for custard pies: bake it low and slow. Do not rush the baking of a custard pie by increasing the oven temperature. You will damage the eggs and end up with a watery pie.
A nice garnish is to top the custard with sweetened whipped cream with a tablespoon of coconut rum added.
