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Preheat oven to 450F.
Prepare pastry: roll out half and line a 9" pie plate. Trim. Flute but do not prick.
One 9" pie.
Combine:
2 tbsp. pre-sifted Monarch soft wheat flour
1/4 cup granulated sugar
1/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. ginger
Blend in:
1/3 cup milk
2 slightly beaten eggs
Heat together to just below boiling:
1 cup milk
1/4 cup table molasses
Gradually blend into egg mixture.
Spread in pastry lined pie plate:
1 cup sweetened applesauce
Pour filling over top.
Place on bottom shelf of oven.
Bake in preheated 450F oven for 15 minutes or until pastry is golden. Reduce heat to 350F and continue baking until custard is almost set, about 25 to 30 minutes longer.
Cool and serve with whipped cream, if desired.
Prepare pastry: roll out half and line a 9" pie plate. Trim. Flute but do not prick.
One 9" pie.
Combine:
2 tbsp. pre-sifted Monarch soft wheat flour
1/4 cup granulated sugar
1/4 tsp. salt
1 tsp. cinnamon
1/4 tsp. ginger
Blend in:
1/3 cup milk
2 slightly beaten eggs
Heat together to just below boiling:
1 cup milk
1/4 cup table molasses
Gradually blend into egg mixture.
Spread in pastry lined pie plate:
1 cup sweetened applesauce
Pour filling over top.
Place on bottom shelf of oven.
Bake in preheated 450F oven for 15 minutes or until pastry is golden. Reduce heat to 350F and continue baking until custard is almost set, about 25 to 30 minutes longer.
Cool and serve with whipped cream, if desired.
