Milk Flabby (Custard Pie)
Makes one 9-inch pie
Milk Flabby is a different kind of Pennsylvania Dutch pie. My understanding is that, in the past, it was most often made when there were pastry dough scraps. I remember my mother making it in a 6-inch pie pan after all the other pies were baked. She never measured a thing. The result is similar to a custard, but with a thick, gooey bottom layer and a thinner, milky top layer. As a child, it was my favorite part of pie baking. With my mother's help, we formulated this recipe for making milk flabby without having to wait for leftover pie dough. This is probably the quickest and easiest pie you will ever make, and it is so delicious.
- One 9-inch pie shell, store-bought or homemade
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- 1/2 cup all-purpose flour
- 3/4 cup granulated sugar
- Pinch of salt
- 1 cup whole milk
- 1/2 teaspoon vanilla
- 2 tablespoons butter, cut into small pieces
- Ground cinnamon
Preheat oven to 400° F. Combine flour, sugar and salt in bottom of unbaked pie shell; mix thoroughly. Mix together the milk and vanilla; pour over flour mixture. Dot with butter pieces. Bake for 15 minutes. Using a spoon, gently mix filling to make sure flour mixture and milk have combined. Sprinkle with cinnamon. Reduce oven to 350°. Bake pie for an additional 15 minutes. Custard will look thin but will thicken as it cools. Place on a cooling rack and cool to room temperature before serving. Refrigerate leftovers. Enjoy!