This recipe is great if you’re in the mood for a cozy, comforting, holiday pie. Or a pie for when you’re feeling down. Or a pie for when you’re feeling up. Or a pie just because you want to love on your taste buds. The cinnamon custard and flaky crust is a perfect combination.
How was it named Bob Andy? As legend has it, an Amish farmer came in from working in the fields and upon taking a bite of this pie said, “This pie is as good as Bob and Andy,” his two prize winning plow horses. Well, the Amish know their pies, so I 100% believe this story to be true.
I made the Bob Andy a few times, trying to get the distinct but gradual change from a creamy lower layer to a darker cinnamon layer on top. The first time I pulled it out of the oven early and cracked the top. Then I over mixed the ingredients and created bubbles that kept the final product from being smooth. If I ever get it perfect, I’ll fill you in one what worked. But I since my lack of layers didn’t make it taste anything less than delicious, I just threw some whipped cream on top and no one was any the wiser!
I was so excited to see that I got Dorothy Reinhold’s blog, Shockingly Delicious, for The Secret Recipe Club’s swap because a) I love her blog, and b) it’s the perfect time of year for a cinnamon custard pie. Doesn’t cinnamon just scream holidays? Almost like eggnog, serving it cold somehow doesn’t make it any less appropriate for the end of November (unless you spend the end of November in sunny, warm Florida on the golf course. In that case, cold pie is really perfect).
Bob Andy Pie
3 large eggs
2 cups whole milk
1 cup granulated sugar
2 tablespoons flour
2 teaspoons ground cinnamon
1/2 teaspoon salt
1 (10-inch) pie shell (home made or store-bought)
Adjust oven rack to lowest position and heat oven to 325 degrees. Crack eggs in a medium bowl and whisk. Whisk in milk. Add sugar, flour, cinnamon and salt and whisk into milk mixture.
Pour filling into unbaked pie shell. Bake until custard has set and crust is golden, about 50 minutes.
Remove from oven, cool and serve at room temperature or chilled.
1 cup cream
2 tablespoons sugar
Combine cream and sugar and beat with a whisk (or mixer) until it forms stiff peaks. Easy!
Source: Pie from Shockingly Delicious