Monday, November 1, 2010
Egg Pie or Filipino Custard Pie
Among these easy baked “meryenda” of the Philippines is the sweet and luscious egg pie. A Filipino custard pie made from eggs, milk, sugar, vanilla, lemon essence and sometimes butter. While egg pie is probably an authentic Filipino baked goodie, its delightful taste has a very close resemblance with that of the Portuguese and/or Chinese egg tart extremely popular in Macau and the common or plain custard pie of North America.
It has been quite a long time since I last made this exciting snack and dessert dish. I thought of making this again so that I can share it with you, especially with Filipinos living abroad whom at certain point in their life living in a foreign land will surely reconnect with the memories of their childhood and inevitably experienced cravings for the typical Filipino “panaderia” or bakery products, like “pandesal” (Filipino bread roll), “ensaymada” (sweet bread topped with cheese and sugar), Spanish bread (sweet bread with sugar and margarine filling), “pan de coco” (sweet bread with coconut filling), “mamon” (a chiffon cake type of soft bread), and of course the delicious egg pie. Yes, it always happens to me.
The ingredients needed for the crust preparation are as follows: 1¼ cup all-purpose flour or wheat flour, ½ cup butter, softened, 1 tbsp sugar, ½ tsp salt and about 2 to 4 tbsp cold water.
At this point, you can bake blind the pastry if you have time. But I usually skip this step. I’ll try it next time though.