RUFFLED MILK PIE
Martha made this recipe on Martha Bakes episode 407.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Yield Makes one 14-inch pie
Number Of Ingredients 8
Steps:
- Preheat oven to 350 degrees. Brush a 14-inch round cake pan with some of the clarified butter; set aside.
- Place 1 sheet of phyllo dough on work surface with one long side parallel to edge of work surface. Using your hands, loosely ruffle phyllo by pushing short sides toward one another to create a long cylindrical shape. Place upright in center of prepared cake pan, creating a spiral. Repeat process with remaining sheets, continuing spiral outward until bottom of pan is covered.
- Using a pastry brush, brush remaining clarified butter all over phyllo in pan; sprinkle with 1/4 teaspoon cinnamon. Transfer to oven and bake until golden brown, 25 to 30 minutes.
- Meanwhile, heat milk in a medium saucepan until it just barely begins to boil; remove from heat. Whisk together eggs and sugar in a large bowl. Gradually add heated milk, a little bit at a time, whisking constantly; whisk in vanilla.
- Spoon milk mixture over baked phyllo, evenly covering surface. Return pan to oven and bake until filling has set, 25 to 30 minutes more. Dust with confectioners' sugar and cinnamon; serve immediately.
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
Ayesha Durrani
[email protected]I'm not really a baker, but this pie was so easy to make. I'm definitely going to try more of your recipes.
Habiba Ibrahim
[email protected]I made this pie for my family and they loved it! It's a new favorite recipe.
Curt James
[email protected]This pie is the perfect dessert for a special occasion. It's elegant and delicious.
Kobir Sarkar
[email protected]I'm allergic to nuts, so I used a gluten-free flour blend to make the crust. It worked perfectly!
Myrtle Lambert
[email protected]This pie was a little too runny for my taste. I think I'll cook it for a few minutes longer next time.
Katherine Lyle
[email protected]I'm not a big fan of nutmeg, so I omitted it from the recipe. The pie was still very good.
Beti Fatima
[email protected]This was my first time making a ruffled milk pie and it came out beautifully! Thanks for the recipe.
Conrad Ross
[email protected]I added some fresh berries to the filling and it was delicious! This pie is so versatile.
Tech And Talk
[email protected]This pie is so easy to make and it always turns out perfect. I love that I can use frozen puff pastry sheets to save time.
Nyleen
[email protected]I had some trouble getting the crust to brown evenly. Any tips?
Milo Bentley
[email protected]This pie was a bit too sweet for my taste. I think I'll use less sugar next time.
Agaba Alvin
[email protected]Just made this pie for a potluck and it was gone in no time! Everyone loved it. The ruffled edges were a nice touch.
Waheed Ur Reman
[email protected]I've been making this ruffled milk pie for years, and it's always a hit. The nutmeg and vanilla give it such a warm and comforting flavor. Highly recommend!
Faaria Hassan
[email protected]This ruffled milk pie was a delight! The filling was creamy and smooth, with just the right amount of sweetness. The crust was flaky and golden brown. I'll definitely be making this pie again.