Fortunately, all the ingredients for this comforting pie could be found in most wartime pantries even when the ingredients for fruit pie fillings were unavailable.
4 large eggs
2 cups milk
1 cup maple syrup
¼ teaspoon salt
¼ teaspoon vegetable shortening
1 (9-inch) unbaked pastry shell with fluted crust
Heat oven to 350°F. Beat eggs until frothy. Gradually beat in milk, maple syrup, and salt. Spread shortening in a thin layer over bottom of pastry shell. Pour custard into pastry shell and place in center of oven.
Bake 40 to 45 minutes or until a knife inserted in center comes out clean. Cool pie to room temperature on a wire rack; then cover and refrigerate at least 2 hours before cutting.
8 Servings
Substituting Honey on Corn Syrup in Jelly Making, Jams on Preserves
“If using liquid pectin for jelly, you may substitute honey or corn syrup for part of the sugar, but only for 2 cups.
If using powdered pectin, you may substitute honey or corn syrup for one half of the total amount of the sugar.
If using no additional pectin, you may substitute honey or corn syrup for the total amount of the sugar.”—Coupon Cookery, 1943