| 1 |
Process flour, sugar, salt, lard or butter in a food processor for about 1 minute. Add vanilla and enough water to make a firm dough. Divide dough in half. Wrap in plastic wrap; set aside. |
| 2 |
To make Custard: Heat 1-1/2 cups milk with cinnamon and lemon peel until almost boiling. Remove from heat and set aside for 10 minutes. Remove cinnamon and peel. |
| 3 |
In a double boiler beat yolks and sugar over simmering water until thickened. |
| 4 |
Mix remaining 1/2 cup milk and the cornstarch. Add to yolk mixture with warm milk. Cook until thickened. Remove, whisk in the butter. Let cool. |
| 5 |
Preheat oven to 400 F. Roll out half of the pastry to line a 9-inch pie plate. Roll out remaining pastry to cover top of pie. Spoon filling into pastry shell and cover with remaining pastry. Trim and decorate. Brush with milk to glaze. |
| 6 |
Bake about 25 minutes until pastry is golden. |
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