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 PieAuthor: Wendy KlikPin 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.

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