Monday, August 20, 2018

Tyler Pie #Pieathalon

This rich, delicious, custard pie is absolutely amazing and uses common, everyday ingredients that most cooks always have on hand.


Join us as we celebrate the 5th Annual Pieathalon.......



I was very excited when Emily of Dinner is Served 1972, invited me to join in her 5th Annual Pieathalon.   She sent me an email, asking if I would join and laying out the requirements.  The first requirement was that participants pick a pie recipe from a pre 1990 cookbook and send it to her so that she could randomly assign them to us.  

First, I want to say that this made me feel very old.....I think of 1990 as if it were yesterday LOL.  That's what happens when you are turning the big 60 in just 3 days.

But I pulled out my vintage copy of the New York Time cookbook, copyright 1961, and sent Emily a recipe.  Then I eagerly awaited my assignment.  


 My assignment was chosen from The Taste of Country Cooking, circa 1976. That is the year my second child was born....a very, very good year.  This recipe was sent to Emily from The Book Club Cookbook and was for  a Tyler Pie.


There is a blurb at the top of the recipe that reads "There are many recipes for Tyler pie or pudding.  This recipe has been around Lahore one hundred years and I suspect it is pretty close to the original, since Tyler was born in Orange County.  The women of Freetown each praised the perfection of their Tyler pies.  It was served throughout the year along with seasonal pies."

I'm assuming they are referring to President Tyler, but maybe there is another Tyler famous in that area.  I don't even know wher Lahore is LOL.

Anyway, the original recipe called for making 2 (8") pies.  I made one 9" deep dish pie.  The original recipe also called for a 1/2 lb of butter.  I made this recipe as written and let me tell you....it was swimming in butter.  It tasted okay but had a puddle of butter lying on top of it.  It went to the chickens and I went back to the kitchen to try this again.


The next time I made it, I decreased the butter to use only 1 stick of butter or 1/4  pound.  This turned out much better.  My photos were taken at a picnic so they are not the greatest but the pie was wonderful.  


I am sharing the recipe written with the adaptation I made of using less butter.  If you are a custard fan, as I am, you are going to love this pie.  I think the next time I make this, and I will make it again, I will garnish with some fresh berries on top.

Let's take a look at what all the other Pieathletes were assigned from way back before the 1990's....that just cracks me up!!




#pie, #custard, #retrorecipe, #oldfashioned, #easy
Pies, Dessert
American
Yield: 1 Deep Dish PiePin it

Tyler Pie

prep time: 15 minscook time: 50 minstotal time: 65 mins
This rich, delicious, custard pie is absolutely amazing and uses common, everyday ingredients that most cooks always have on hand.

ingredients:

Pastry for 1 Deep Dish Pie, bottom crust only
4 eggs
2 c. sugar
1 t. flour
1/2 t. salt
1/2 c. butter, slightly melted
1 t. vanilla
1 t. lemon extract
2 c. milk


instructions:

Line a deep dish pie pan with the pastry.  Refrigerate until ready to fill.

Beat the eggs with the sugar, flour and salt.  Add in the butter, vanilla and lemon extract until well blended.  Stir in the milk and pour into the pie crust.  

Bake in a preheated 350* oven for 45-50 minutes, until set and golden brown.  Cover top loosely with foil if starting to brown too much.
Created using The Recipes Generator



Complete Pieathalon Entries

22 comments:

  1. The pie looks fabulous (and what a sport you were to bake it twice, even)! I enjoyed the posting!

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  2. YAY! I do love custard and this looks phenomenal.
    Thank you for joining in this year. Speaking of years---I always want to go at least 20 years back. 1990 was chosen because (eek) that was 28 years ago. AAAAHHHHHHHHHAHHHHHHAAAAAAAHHH!

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  3. You made it work -- even though you were given a pretty doubtful recipe. Impressive!

    I've been looking at the pieathelon posts and virtually none of the recipes worked as given. Some participants saw this, and changed the recipe before they made it. You had to do it a second time (with unfortunate waste of good ingredients and your valuable time). Kind of a sad blogging event, I fear. Maybe those vintage cookbooks didn't test their recipes very thoroughly?

    best... mae at maefood.blogspot.com

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    Replies
    1. It was still a fun event and I'm glad I participated.

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  4. Boy, does this sound like my Nana's chess pie minus the cornmeal -- I love a good custard and yours looks fabulous!

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  5. Happy birthday! I hope the chickens liked the pie you so thoughtfully made them.

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    Replies
    1. My chickens are the best fed chickens in Michigan LOL.

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  6. My mother-in-law used to make a delicious custard pie. I don't do much in the way of baking anymore.

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    Replies
    1. It's hard to want to bake when it's just you....

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  7. I didn't know your birthday was coming up! Well, happy birthday (soon). I was wondering about the significance of the pie's name...and now I know. Can't wait to try this, Wendy. What a fun event! I'm glad we were on the list.

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    Replies
    1. Oh, I don't know if that is why it is named that....I'm only guessing LOL

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  8. I have been working my way through all the posts and I am so ridiculously hungry now! Your pie looks fabulous. You really can't go wrong with a good custard pie.

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  9. So glad you had a wonderful pieathlete experience. There's lots who can't say as much.... :)

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    Replies
    1. I saw that Debra....I didn't realize sabotage was part of the game LOL.

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  10. I can speculate why the original recipe had a massive butter slick. If people were as competitive about their Tyler Pies as the recipe claimed, no one was going to give anyone else a leg up and publish a winning recipe where anyone could get it if they cracked open the book. This was an act of competitive sabotage! ...Maybe. XD
    Though it looks really pretty, and once you cut the butter in half looks divine.

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    Replies
    1. Yes, and I loved the addition of lemon extract to this pie.

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