| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs, Dairy |
|
Pie |
24 |
Servings |
INGREDIENTS
| 1/4 |
c |
Sugar |
| 1/4 |
c |
Butter |
| 1/2 |
ts |
Salt |
| 1 |
|
Egg |
| 1/2 |
c |
Lukewarm milk |
| 1 |
pk |
Yeast |
| 2 |
c |
All purpose flour; sifted |
INSTRUCTIONS
Mix butter, sugar, salt and egg together. Dissolve yeast in milk and add
to the first mixture. Stir in flour and knead for about 5 minutes. Place in
a warm place to rise. Punch down and roll out about 1/4 inch thick; place
in pie pans. Pour in your favorite custard and bake.
On Good Friday, my grandmother always made what she called Good Friday
Custard Pie. This was the crust she made. She invited the whole family and
always served dinner at 11:00 AM so everyone could go to church from noon
until 3:00 PM. Fish courtbouillon and hot tea were always served with the
Good Friday Pie for dessert. This tradition was carried on until the time
of her death (at least 60 years).
From <A Taste of Louisiana>. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“Gratitude is an offering precious in the sight of God, and it is one that the poorest of us can make and be not poorer but richer for having made it. #A.W. Tozer”