Welcome Friends welcome back to the
kitchen welcome back to Sunday morning
in the old cookbook show today we're
going to do another recipe out of the
Toronto Queen City of Canada cookbook
published in 1915.
um
pretty interesting cookbook kind of a
community cookbook fundraiser cookbook
today we're going to do something called
Walnut custard pie
um
and of course I'm using walnuts so we
start out I'm going to do this kind of
in the order that it's in the book kind
of not
it says to make a custard
using a pint of milk so
we've got a pint of milk in this
measuring cup
it doesn't really explain make a custard
it's just kind of you know this is this
is an incredibly vague cookbook
so I'm just gonna play with it a little
bit I'm gonna
get the eggs done next we'll heat the
milk in a microwave and we'll see what
happens so we'll start out got two eggs
crack them into this mixing jug
to that I'm going to add salt
sugar
and a little bit of vanilla
and we'll give that a whisk
now I'm going to take this milk and nuke
it in the microwave and bring it up to a
boil
solid milk and we just need to get this
in to temper the eggs
whisk it in a little bit and then a
little bit and then a little bit
um
really easy operation and especially
since I've got the sugar already in
there
it doesn't take much to temper the egg
and then at this point you can just free
flow whisk it in
there you go done
next in is the pecans I mean walnuts uh
in they go
now
the first instruction is prepare crust
as usual
um pretty vague use the pie crust that
you really like
I've got one here
this is an all butter pie crust
and find the recipe on our Channel I'll
try to link to it down below
it's really easy and I've put it in an
eight inch deep high TIN
um
I find most of these earlier pies
fit in an eight inch deep or a nine inch
shallow and if you put it in
a nine inch deep it looks like there's
no filling whatsoever so let's get it in
here
and I have the feeling this is the time
that's going to prove me wrong that this
would have fit in a nine inch deep oh no
wait there we go
okay just barely
probably could use a bigger pie shell
okay so very carefully into the oven
um
this is when putting that on a rimmed
baking sheet to do the transfer would be
a really good idea so that you don't
spill everywhere I've got the oven
preheated to 450 degrees and I've got
the pizza stone in the bottom and I find
that for a pie like this where you're
not car baking or blind baking the shell
um a tin Pi tin instead of a pie dish
and the pizza stone
really help you get a good
bake on the bottom well it's dripping
everywhere yeah I should have put it on
a pie tin it's going to make a mess
it's gonna make a mess
hey Glenn hey Jules hey friends
I like the crust on that that's kind of
neat but it did but then I have to ask
because it
has a little burning smell in the house
right now it bubbled over so it bubbled
over and okay the oven is currently
um cleaning and he's self-cleaning in
the self clean mode whatever explain the
warm room so it bubbled over yeah and
yet I don't see any like so it bubbled
over and then just burnt on the thing
versus down the sides yeah no so I when
I crimped The Edge there was like a
little bit of a slit and so it was just
a little overfilled and it ran out onto
the on the end of the oven
it was a little overfilled because I
probably put too many
walnuts pecans in
um okay you went nuts so yes I did go
nuts so it might be difficult to get out
because
you see
can we get it I know the anticipation
yeah no it's
stuck on the bottom
there we go okay that is a strange color
it is a strange it's a strange pie it's
a strange part it almost looks pink soap
the bottom is the bottom is good it's
just
ran down the sides and so you can it's a
little bit sticky around the edge sticky
okay
so it's a walnut custard pie the walnuts
are supposed to rise to the top which
they did and form a crust oh is that
what this is yes okay that's kind of
neat so even though you mix them all in
they rice rice okay
um
custard pie
CE it's very refreshing
oh
is there anything other than nuts in it
because it doesn't seem to have any
additional flavors to it like there's a
little bit of vanilla I mean it is just
egg milk sugar vanilla and then and then
the
it's supposed to be walnuts but I use
pecans because who likes walnuts
so one page over so at the beginning of
this recipe it says and the oven hot
enough to bake the bottom in a hurry
so you have to be in there at like 450.
right off oh you didn't you didn't
pre-coast no so it's not it's not
particle okay or or uh blind baked as
this was definitely get your oven hot
get it in there bake the bottom quickly
and then lower the temperature to bake
the custard
the pizza stone really helps with that
even though now
it's got about another hour until it's
clean I just want to try the crust part
put it in an hour it'll be done and
you'll never notice the difference
that's a pretty good pie and it could be
I mean this is that's our date custard
pie
just with walnuts instead of dates yeah
thanks for stopping by see you again
soon