|the first of the many egg pies I'll be making and eating|
The egg pie was sort of like a family tradition in the Alon (paternal family side) household especially when I was young and we were still living with our grandparents.
My grandmother who was a grade school teacher then would go to the local bakery and buy us a whole pie and we would eat it right after we pray the rosary which includes not just the litany of the Blessed Virgin Mary but also a list of all the family members who passed away. You could just imagine what it does to our knees (because we kneel while we pray) and this pie was the yummy incentive.
I have not tasted this pie for the last 6 years until I summoned all my courage and conquered my fear of baking. This egg pie was baked adapting a recipe from Pinay in Texas Cooking Corner and here it is:
2 cups all purpose flour
3 tbsp sugar
1/2 tsp salt
3/4 cup unsalted butter, cut into cubes softened
1/4 cup cold water
1 can evaporated milk
4 large eggs and another 1 large egg with white and separated
1 tsp vanilla extract
1 can condensed milk
note: some alterations from the original recipe
- in the original recipe it says 1 cup evaporated milk
- it calls for 1 tsp fresh kalamansi or lemon juice that I omitted
1. In a mixing bowl, combine flour, sugar and salt. Mix well. Add butter and mix thoroughly using a pastry cutter.
2. Gradually add the cold water to the mixture and using your clean hands, mix all ingredients until they are well combined.
3. Gather and shape the dough into a large ball. Refrigerate for at least 30 minutes.
4. On a clean flat surface sprinkled with flour, flatten the dough using a rolling pin into about 1/2cm thick and wide enough to cover a 9 inch pie pan/dish.
5. Arrange and press the flattened dough on the baking pan or pie dish.
6. Crimp the edges either with a fork or by pinching around the edge with your fingers. Keep the dough in the refrigerator while making the filling.
7. Pre-heat oven to 350 degrees F.
For the filling :
1. In a large mixing bowl, combine and whisk gently the 4 eggs and separated yolk. Gradually add the condensed milk, vanilla extract and evaporated milk.
2. In a separate bowl, beat the egg white until it forms soft peaks.
3. Gently fold the beaten egg whites into the mixture until well combined. The beaten egg white will give the top of the egg pie the brown coloring after baking.
4. Pour the filling on the chilled pie crust.
Baking the pie:
1. Bake the pie for 15 minutes at 350 degrees F then lower the heat to 325 degrees F. Continue baking the pie for 40 to 45 mins.
2. Remove the egg pie from the oven and allow to cool down before cutting and serving.