Cranberry Custard Pie
Combine flour and salt in a food processor. Cut in buttery spread. Slowly add cold water. Remove dough onto a floured surface or pastry cloth. Roll to a 7 inch circle. Place in 6 inch pie plate, pushing up the sides and pinching edges. Refrigerate 30 minutes.
3/4 cup whole wheat pastry flour
1/4 teaspoon salt
1/4 cup Earth Balance Buttery Spread
1 tablespoon 2 teaspoon cold water
Egg, beaten (see below)
Brush with beaten egg. Cover with foil weighted down with dry beans. Bake at 350 15 minutes. Remove foil. Bake an additional 5 minutes. Cool completely.
Chop cranberries in a food processor. Mix in 3 tablespoon sugar and lime zest.
2 cups fresh cranberries
3 tablespoon sugar
1/3 teaspoon lime zest
Beat eggs, milk and 1 tablespoon sugar.
2 eggs (some of this is used to brush the edges of the pastry crust before baking)
7 tablespoon evaporated skim milk
1 tablespoon sugar
Fill cooled pastry shell with cranberry mix. Pour custard mix over.
Bake at 350 F. 45 minutes.
Have a great weekend. I'll be heading to an indoor Farmers Market here in Morgantown (potatoes, carrots and winter squash are on my wish list), then to a local bakery for a loaf of Multigrain Bread.