MILK FLABBY

MAKES ONE 9-INCH PIE

This is a different kind of pie. My understanding is that it was most often made when there were pastry dough scraps leftover. I remember my mother making it in a 6-inch pie shell after all the other pies were baked. She never measured a thing. The result is a custard with a thick, gooey bottom layer and a thinner, milky top layer. It was my favorite part of pie baking while growing up and I guess it still is today.

INGREDIENTS

1 9-inch pie shell

1/2 cup all purpose flour

3/4 cup sugar

Pinch of salt

1 cup 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.

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