I’m quite sentimental.

That’s why when any recipe has “Old Fashioned” or “Mom’s Favorite _____” attached to it, I’m all in.

There’s something special about connecting to the past through food, so in addition to all of my modern takes on traditional recipes, sometimes I like to follow the traditional techniques and ingredients as closely as I can.

This week I wanted a lemon pie, but not lemon meringue or lemon icebox…I wanted a lemon custard pie.

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Oh yeah.

Nestled in a flaky pie crust, it’s baked to golden brown perfection.

You don’t have to wait 4 hours until you can cut into it.

I REPEAT: You DO NOT have to wait 4 hours until you devour it.

It’s quite delicious warm, after sitting for about 15 minutes or so.

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Since you whip egg whites to stiff peaks and fold that into the lemony batter, it transforms the pie to a fluffy lemon curd custard. It’s seriously satisfying and will remind you of the olden days.

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Speaking of yesteryears, I have quite the inspiration to bake pies from my dear Papa’s mother, Anna.

Although I never met her, from what I’ve been told she was a loving woman who wore dresses everyday and baked pies and cakes like no one else.

She would make huge cakes, wrap them up, and freeze them to bring out for company. So smart.

When she made pies, she would roll out the leftover pie dough, fit it into a little pie tin, and pour in a little extra filling. She had to be able to test it out and make sure it tasted good, so she treated herself to the little pie.

Again, Anna was brilliant.

So in the spirit of my namesake, I gathered up some extra peaches and blueberries and rolled out that extra dough and made this little cutie:

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I honestly couldn’t tell you the exact measurements I used, but this is a guesstimate.

  • 2 peaches, diced
  • 1/2 cup frozen blueberries, tossed in 2 Tbsp flour
  • 1 Tbsp cornstarch
  • 1 /2 tsp vanilla extract
  • 1/2 tsp cinnamon
  • 1/2 cup sugar
  • pinch of salt
  • 1 egg, beaten
  • 1 Tbsp milk or heavy cream
  • turbinado sugar
  1. Roll out two small rounds of dough and fit one into a small pie tin. Chill.
  2. Toss together all ingredients and pour into pie shell. Cover with second round of dough and brush with egg wash (egg and milk). Sprinkle with sanding sugar.
  3. Place on foil-lined baking sheet and bake at 400 degrees F on lower third of oven until crust is beginning to turn golden, about 15-20 minutes. Reduce heat to 350 degrees F and bake until juices are bubbling, 20-30 minutes.
  4. Let cool completely on wire rack.
  5. Serve with whipped cream or ice cream!

I hope you enjoy! Try to use an old fashioned recipe this week, or use a technique that seems outdated. It might just brighten your day 🙂

Lemon filling recipe courtesy of Taste of Home