A classic Filipino dessert, the Filipino Egg pie has a delicious sweet, and milky flavor with a creamy silky texture, with a flakey buttery crust that just embodies the perfect afternoon snack to pair with a hot mug of coffee to set you up for the rest of the day. Reminisce about your childhood afternoons, after school group works, or just the days when you want to fill yourself up with desserts after a hard day of playing and studying with every bite. Give this Homemade Egg Pie recipe a go and surprise yourself on how easy it is to make that you’ll regret not doing this sooner!
A brief history on Pies
Pies are commonly eaten at Thanksgiving in America, the pie being the highlight of the day aside from the turkey. Pies date back to the 19thdynasty in the ruling of King Ramses II, the third pharaoh who ruled from 1304 to 1237 B.C. pies were first made as galettes by the Greeks which started the creation of the pie pastry. In medevil Englands, these were named ‘pyes’ and were savory instead of sweet. These were filled with lamb, beef, duck, pigeon and other meats, spiced with currants or dates, pepper and salt. Romans used meats similar to England but with the addition of seafood like mussels. It was also a part of Roman courses as a dessert or ‘secundae mensea’ which was recorded by Cato the Younger in his treatise ‘De Agricultura’. Pilgrims added it to thanksgiving in 1621 but as a savory dish than a dessert pie. It as in 1675 when the first recorded pumpkin pie was made, originating from the British boiled and spiced squash, and this wasn’t popular back then till the 1800’s. While there wasn’t much detail on how Pilgrims passed down the pie passed down the recipe or how they served the first thanksgiving. The colonists cooked many pies since the crispy crust help preserved the food, keeping the fillings fresh in the winder months. Documents showed that they weren’t fond of bland pies, so the Pilgrims added pepper, nutmeg, cinnamon, and dried fruits, to season the meats. As the colonies spread, the role pie held now meant to showcase local ingredients which when it came to fruition created sweet pies. In a 1796 cookbook, three types of sweet pies were listed, in the late 1800’s it changed into 8 sweet pie varieties and by 1947, the Modern Encyclopedia of Cooking listed around 65 different varieties of sweet pies.
Homemade Egg Pie, Apple Pie, Custard Pies and more!
One of an American favorite, the Apple pie, came from England, the unsweetened prototype were encased in an inedible pie shell. Which slowly developed and years later it’s become a sweet crispy almost caramelized crust with a sweetened apple custard or mesh of apples or applesauce as a filling, to McDonalds making their signature apple pie with the tagline ‘I’m lovin’ It” also created at the same time. Pies all over the world today has different styles, looks, shapes and flavors depending on the country or personal preference. From the classic apple pie, the seasonal pumpkin pie, mixed berry pies, blueberry or strawberry pies you usually see at cafes, to egg pies or custard based pies like lemon pies and other citrus pies, cream pies like banana foster and coffee cream pies, with so much more to try and have a slice of. You’ll be finding at least one pie that speaks to you and you’ll love making on the weekends.
Indulge in a Classic Filipino dessert that’ll not only make your day, but make everyone’s day better!
Homemade Egg PieCourse: Dessert, Snacks
A sweet custardy dessert everyone loves!
1 cup all purpose flour
1 tablespoon sugar
1 teaspoon salt
1/3 cup cold butter
2 tablespoons water
1 egg yolk
1 cup evaporated milk
2 tablespoons vanilla extract
1 cup sugar
2 teaspoon cornstarch
1 egg white
- In a bowl, mix all purpose flour, sugar, and salt. Mix well. Add the butter and flatten this with a fork and mix till its coarse.
- Add water and mix the dough it’s a bit smooth. Cover and let this rest for 30 minutes.
- In another bowl, beat the eggs and egg yolk, evaporated milk, and vanilla extract. Gradually add the sugar while mixing. Add cornstarch and blend till smooth. Remove the air bubbles and set aside.
- In a bowl, beat an egg white till foamy. Add this to the egg mixture and fold. Set aside.
- Sprinkle flour onto a board. Flatten and roll the dough to fit the pie plate. After rolling carefully transfer it onto the pie plate.
- Tuck in the edges to the corners. Crimp the edges. And poke the bottom and sides with a fork.
- Pour the egg mixture into the piecrust. Spread this evenly.
- Bake at a 350°F or 177°C preheated oven for 20 minutes.
- Let this cool then Serve and enjoy!
While egg tarts can be found at groceries, bakeries, school cafeterias, and sometimes even at neighborhoods by home bakers, but usually you’ll find what was announced the favorite egg tart from Goldilocks. But in this recipe, the egg tart can be comparable to one of the best. From the creamy custard mix of eggs, cream, condensed milk, vanilla, thickened with cornstarch. To the buttery crumbly tart made by mashing all purpose flour, sugar for some sweetness, salt, and butter to give it that richness, and water to help bind it all together. All these are baked into a sweet smelling, delicious masterpiece.
Homemade Egg Pie recipe (tagalog)
- 1 tasa harina
- 1 kutsarang asukal
- 1 kutsaritang asin
- 1/3 tasa mantikilya na malamig
- 2 kutsarang tubig
- 3 itlog
- 1 dilaw ng itlog
- 1 tasa evaporated milk
- 2 kutsarang vanilla extract
- 1 tasa asukal
- 2 kutsaritang cornstarch
- 1 puti ng itlog
- Sa isang mangkok haluin ang harina, asukal, at asin. Dagdagan ng mantikilya at haluin ito hanggang magaspang ang istura nito.
- Ihalo ang tubig sa masa at haluin hanggang makinis. Takpan ito ng 30 na minuto.
- Sa ibang mangkok, batihin ang itlog at dilaw ng itlog, evaporated milk, at vanilla extract. Unti unting dagdagin ang asukal habang binabati ang mixture. Dagdagan ng cornstarch at ibelnd hanggang makinis. Tanggalin an gang mga bula at itabi.
- Sa isa pang mangkok batihin ang puti ng itlog hanggang bumula. Isama ito sa itlog na mixture at tuklipin. Itabi.
- Wisikan ng harina ang sangkalan. Patagin at irolyo ang dough para sumakto sa pie plate. Pagkatapos irolyo ilipat ito sa pie plate.
- Tiklupin ang mga gilid sa mga sulok. Icrimp ang mga gilid. Sundutin ang ibaba at mga gilid ng tinidor.
- Ibuhos ang hinalong itlog sa piecrust. Ipantay ang pagkalat.
- Ibake sa 350°F o 177°C na ininit na oben ng 20 na minuto.
- Palamigin at ihanda para ienjoy!