Old-Fashioned Poorman’s Pie (1920 Recipe)
This classic custard pie hails from the early 20th century, embodying the frugal yet delicious desserts of the era. A beloved staple from the Great Depression, this simple yet rich pie blends milk, sugar, and a tender crust for a comforting and historically authentic treat.
Ingredients
- 1 single-crust pie pastry
- ¼ cup all-purpose flour
- 2 cups whole milk
- 1 ½ cups granulated sugar
- 2 teaspoons vanilla extract
- Nutmeg for garnish
Instructions
- Preheat & Prepare the Crust: Set your oven to 425°F. Place the pie pastry into a 9-inch pie pan and line it with parchment paper. Add pie weights or dry beans and par-bake for around 15 minutes, until it starts to turn golden. Allow it to cool slightly on a wire rack before removing the weights and parchment.
- Lower the Temperature: Reduce the oven heat to 375°F to prepare for baking the filling.
- Prepare the Custard Mixture: In a medium saucepan over medium-high heat, whisk the flour while gradually pouring in the milk. Stir constantly to avoid lumps. Once incorporated, mix in the granulated sugar.
- Cook the Filling: Bring the mixture to a gentle boil, stirring continuously. Let it simmer for about 3 minutes until slightly thickened. Remove from heat and mix in the vanilla extract.
- Assemble & Bake: Pour the custard filling into the pre-baked pie shell. Lightly sprinkle nutmeg on top for added flavor. Place in the oven and bake for 20 to 25 minutes, until the custard is set.
- Cool Before Serving: Once baked, allow the pie to cool at room temperature for at least 2 hours to set properly. For best results, refrigerate before serving and enjoy chilled.
Notes
- For a richer flavor, substitute half-and-half for part of the milk.
- Serve with whipped cream or a dusting of cinnamon for a slight variation.
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