This recipe hit my radar when I was reading up on pies that people make for Pi Day (March 14). I really didn't know what I wanted to make; but I did know I wanted to make something I hadn't made before. This recipe originates from the mid-19th century and counts as a pioneer style of baking (think Little House on the Prairie). The recipe ratio comes from Michigan's MLive article on the same topic.
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| Unbaked pie crust, filled pie crust, baked pie, finished pie with cinnamon dusting |
Ingredients
1 pre-baked coconut flour pie crust
2 large eggs
1 c organic granulated sugar, divided
1 tbsp tapioca starch
1 c cold filtered water
2 tbsp apple cider vinegar
ground cinnamon, for dusting
organic whipped cream, optional
Directions
Preheat oven to 350 degrees F.
1. Whisk together eggs and 1/4 c sugar in a bowl.
2. Attach a candy thermometer to the pot. In a heavy pot, sift together tapioca starch and 3/4 c sugar. Add cold water and vinegar. Whisk together and bring boil until the sugar dissolves. While whisking, add egg mixture in a slow stream. Cook over medium heat until the custard registers 175 degrees F on the cooking thermometer.
3. Remove from heat and pour into pie shell. Cover rim with a pie shield or aluminum foil. The hot pie plate was too much for me and I just let the crust get really dark without either method in play. Bake until the pie filling is set, 15-20 minutes.
4. Let cool completely on a rack. Dust evenly with ground cinnamon.
In this case, mine was still wobbly after cooling on a rack; so I let it chill in the refrigerator and then dusted it with ground cinnamon.
[Update: This one of the worst recipes I have ever made. It's too sweet. The filling is like a runny not-quite-soury meringue that sat out for too long on a hot day. This pie ranks up there with tuna casserole. Don't make it. Well, if you do, don't overbake the coconut crust because that thing gets rock hard!]
