Best 10 Milk Flitcher Pie Recipes

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Milk flitcher pie is a traditional English savory pie with a history dating back to the 16th century. It is made with a simple pastry crust filled with a mixture of milk, eggs, and seasoned bread or biscuit crumbs. The pie is typically baked in a pie dish until the filling is set and the crust is golden brown. Milk flitcher pie is a versatile dish that can be served as a main course or a side dish. It pairs well with a variety of accompaniments, such as mashed potatoes, vegetables, or salad.

Check out the recipes below so you can choose the best recipe for yourself!

OLD FASHIONED MILK PIE



Old Fashioned Milk Pie image

My son-in-law has been trying to replicate (for years) a childhood favorite his mother made -- milk pie! We all laughed and teased him until I found this delicious version which I'm sure is destined to become a family tradition.

Provided by Diana

Categories     Pie

Time 1h10m

Yield 1 pie, 8 serving(s)

Number Of Ingredients 8

1 unbaked pie shell
1/3 cup brown sugar, firmly packed
2/3 cup white sugar
3 1/2 tablespoons flour
1 dash salt
1/2 cup cream (or 1/2 and 1/2)
milk
nutmeg or cinnamon, your preference

Steps:

  • Mix sugar, flour and salt in pie shell with your finger.
  • Add the cream.
  • Finish filling crust with milk.
  • Sprinkle with nutmeg (or cinnamon).
  • Bake at 400°F for 15 minutes, then 350°F for 40 minutes.

MILK FLITCHER PIE



Milk Flitcher Pie image

This is a very old Pennsylvania Dutch treat, a sort of milk and sugar pie made usually for children, as a way to use up leftover pie dough. This makes an odd-looking pie, but it tastes better than it looks. I have heard this called many names, among them Slap Jack, Flippy, Shlop Boi, Flitche, Flabby, or even Stingy Pie!

Provided by DIANE1313

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Time 35m

Yield 8

Number Of Ingredients 7

1 (9 inch) unbaked pie shell
2 ½ tablespoons all-purpose flour
¾ cup white sugar
1 cup whole milk
1 cup dark molasses
2 tablespoons butter
¼ teaspoon ground cinnamon, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine the flour and sugar in the pie shell, and mix together using your fingers. Pour in milk, and again, mix with your fingers to avoid damaging the crust. Dribble in the molasses, and dot with butter. Sprinkle cinnamon over the top.
  • Bake for 10 to 15 minutes in the preheated oven, then turn the oven down to 350 degrees F (175 degrees C), and bake for an additional 15 minutes, or until the filling is set, and the top is browned.

Nutrition Facts : Calories 358 calories, Carbohydrate 62.9 g, Cholesterol 10.7 mg, Fat 11.4 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 4.3 g, Sodium 164.8 mg, Sugar 42.9 g

MILK PIE



Milk Pie image

Delicious pie that is very popular in South Africa Cook time does not include time to bake your crust.

Provided by love4culinary

Categories     Pie

Time 42m

Yield 1 pie

Number Of Ingredients 9

4 1/2 tablespoons cornstarch
1/4 teaspoon salt
3/4 cup sugar
3 1/2 cups whole milk
1 egg, beaten
1/2 teaspoon almond extract
1/2 teaspoon vanilla extract
cinnamon sugar (to garnish)
1 baked 9 inch single crust pie shell

Steps:

  • In small bowl, combine the cornstarch, sugar, and salt.
  • Put milk into medium heavy-based saucepan, and whisk in egg and cornstarch mix.
  • Cook over medium heat, whisking constantly; 10-17 minutes.
  • DO NOT BOIL!
  • Reduce heat to low if necessary to prevent burning!
  • After finished cooking, remove from heat and whisk in extracts.
  • Cool to lukewarm and pour into baked pie crust.
  • Refrigerate pie until set-- approximately 3-4 hours.
  • Before you serve the milk pie, sprinkle cinnamon sugar over the top of it.

MILK FLITCHER PIE



Milk Flitcher Pie image

This is a very old Pennsylvania Dutch treat, a sort of milk and sugar pie made usually for children, as a way to use up leftover pie dough. This makes an odd-looking pie, but it tastes better than it looks. I have heard this called many names, among them Slap Jack, Flippy, Shlop Boi, Flitche, Flabby, or even Stingy Pie!

Provided by Diane Berg

Categories     Custard and Cream Pies

Time 35m

Yield 8

Number Of Ingredients 7

1 (9 inch) unbaked pie shell
2 ½ tablespoons all-purpose flour
¾ cup white sugar
1 cup whole milk
1 cup dark molasses
2 tablespoons butter
¼ teaspoon ground cinnamon, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine the flour and sugar in the pie shell, and mix together using your fingers. Pour in milk, and again, mix with your fingers to avoid damaging the crust. Dribble in the molasses, and dot with butter. Sprinkle cinnamon over the top.
  • Bake for 10 to 15 minutes in the preheated oven, then turn the oven down to 350 degrees F (175 degrees C), and bake for an additional 15 minutes, or until the filling is set, and the top is browned.

Nutrition Facts : Calories 358 calories, Carbohydrate 62.9 g, Cholesterol 10.7 mg, Fat 11.4 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 4.3 g, Sodium 164.8 mg, Sugar 42.9 g

MILK FLITCHER PIE



Milk Flitcher Pie image

This is a very old Pennsylvania Dutch treat, a sort of milk and sugar pie made usually for children, as a way to use up leftover pie dough. This makes an odd-looking pie, but it tastes better than it looks. I have heard this called many names, among them Slap Jack, Flippy, Shlop Boi, Flitche, Flabby, or even Stingy Pie!

Provided by Diane Berg

Categories     Custard and Cream Pies

Time 35m

Yield 8

Number Of Ingredients 7

1 (9 inch) unbaked pie shell
2 ½ tablespoons all-purpose flour
¾ cup white sugar
1 cup whole milk
1 cup dark molasses
2 tablespoons butter
¼ teaspoon ground cinnamon, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine the flour and sugar in the pie shell, and mix together using your fingers. Pour in milk, and again, mix with your fingers to avoid damaging the crust. Dribble in the molasses, and dot with butter. Sprinkle cinnamon over the top.
  • Bake for 10 to 15 minutes in the preheated oven, then turn the oven down to 350 degrees F (175 degrees C), and bake for an additional 15 minutes, or until the filling is set, and the top is browned.

Nutrition Facts : Calories 358 calories, Carbohydrate 62.9 g, Cholesterol 10.7 mg, Fat 11.4 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 4.3 g, Sodium 164.8 mg, Sugar 42.9 g

MILK FLITCHER PIE



Milk Flitcher Pie image

This is a very old Pennsylvania Dutch treat, a sort of milk and sugar pie made usually for children, as a way to use up leftover pie dough. This makes an odd-looking pie, but it tastes better than it looks. I have heard this called many names, among them Slap Jack, Flippy, Shlop Boi, Flitche, Flabby, or even Stingy Pie!

Provided by Diane Berg

Categories     Custard and Cream Pies

Time 35m

Yield 8

Number Of Ingredients 7

1 (9 inch) unbaked pie shell
2 ½ tablespoons all-purpose flour
¾ cup white sugar
1 cup whole milk
1 cup dark molasses
2 tablespoons butter
¼ teaspoon ground cinnamon, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine the flour and sugar in the pie shell, and mix together using your fingers. Pour in milk, and again, mix with your fingers to avoid damaging the crust. Dribble in the molasses, and dot with butter. Sprinkle cinnamon over the top.
  • Bake for 10 to 15 minutes in the preheated oven, then turn the oven down to 350 degrees F (175 degrees C), and bake for an additional 15 minutes, or until the filling is set, and the top is browned.

Nutrition Facts : Calories 358 calories, Carbohydrate 62.9 g, Cholesterol 10.7 mg, Fat 11.4 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 4.3 g, Sodium 164.8 mg, Sugar 42.9 g

RUFFLED MILK PIE



Ruffled Milk Pie image

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

About 6 tablespoons Clarified Butter, melted
12 to 14 sheets store-bought phyllo
1/4 teaspoon ground cinnamon, plus more for dusting
3 cups whole milk
6 large eggs
1 generous cup superfine sugar
1 teaspoon vanilla extract
Confectioners' sugar, for dusting

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.

MILK BAR PIE



Milk Bar Pie image

Once you start eating this rich, salty-sweet pie with its oat cookie crust, you won't be able to stop. Get this iconic recipe from Milk Bar chef Christina Tosi.

Provided by Christina Tosi

Categories     Milk/Cream     Mixer     Egg     Dessert     Bake     Picnic     Kid-Friendly     Oat     Bon Appétit     Kidney Friendly     Vegetarian     Pescatarian     Peanut Free     Tree Nut Free     Soy Free     Kosher

Yield Makes 10 to 12 servings

Number Of Ingredients 21

Oat cookie crust:
Nonstick vegetable oil spray
9 tablespoons (1 stick plus 1 tablespoon) unsalted butter, room temperature, divided
5 1/2 tablespoons (packed) golden brown sugar, divided
2 tablespoons sugar
1 large egg
3/4 cup plus 2 tablespoons old-fashioned oats
1/2 cup all purpose flour
1/8 teaspoon baking powder
1/8 teaspoon baking soda
1/4 teaspoon (generous) salt
Filling:
3/4 cup sugar
1/2 cup (packed) golden brown sugar
1 tablespoon nonfat dry milk powder
1/4 teaspoon salt
1/2 cup (1 stick) unsalted butter, melted, cooled slightly
6 1/2 tablespoons heavy whipping cream
4 large egg yolks
1 teaspoon vanilla extract
Powdered sugar (for dusting)

Steps:

  • For oat cookie crust:
  • Preheat oven to 350°F. Line 13 x 9 x 2-inch metal baking pan with parchment paper; coat with nonstick spray. Combine 6 tablespoons butter, 4 tablespoons brown sugar, and 2 tablespoons sugar in medium bowl. Using electric mixer, beat mixture until light and fluffy, occasionally scraping down sides of bowl, about 2 minutes. Add egg; beat until pale and fluffy. Add oats, flour, baking powder, baking soda, and salt and beat until well blended, about 1 minute. Turn oat mixture out onto prepared baking pan; press out evenly to edges of pan. Bake until light golden on top, 17 to 18 minutes. Transfer baking pan to rack and cool cookie completely.
  • Using hands, crumble oat cookie into large bowl; add 3 tablespoons butter and 1 1/2 tablespoons brown sugar. Rub in with fingertips until mixture is moist enough to stick together. Transfer cookie crust mixture to 9-inch-diameter glass pie dish. Using fingers, press mixture evenly onto bottom and up sides of pie dish. Place pie dish with crust on rimmed baking sheet.
  • For filling:
  • Position rack in center of oven and preheat to 350°F. Whisk both sugars, milk powder, and salt in medium bowl to blend. Add melted butter and whisk until blended. Add cream, then egg yolks and vanilla and whisk until well blended. Pour filling into crust. Bake pie 30 minutes (filling may begin to bubble). Reduce oven temperature to 325°F. Continue to bake pie until filling is brown in spots and set around edges but center still moves slightly when pie dish is gently shaken, about 20 minutes longer. Cool pie 2 hours in pie dish on rack. Chill uncovered overnight. DO AHEAD: Can be made 2 days ahead. Cover; keep chilled.
  • Sift powdered sugar lightly over top of pie. Cut pie into wedges and serve cold.

MILK FLITCHER PIE



Milk Flitcher Pie image

This is a very old Pennsylvania Dutch treat, a sort of milk and sugar pie made usually for children, as a way to use up leftover pie dough. This makes an odd-looking pie, but it tastes better than it looks. I have heard this called many names, among them Slap Jack, Flippy, Shlop Boi, Flitche, Flabby, or even Stingy Pie!

Provided by Diane Berg

Categories     Custard and Cream Pies

Time 35m

Yield 8

Number Of Ingredients 7

1 (9 inch) unbaked pie shell
2 ½ tablespoons all-purpose flour
¾ cup white sugar
1 cup whole milk
1 cup dark molasses
2 tablespoons butter
¼ teaspoon ground cinnamon, or to taste

Steps:

  • Preheat the oven to 400 degrees F (200 degrees C).
  • Combine the flour and sugar in the pie shell, and mix together using your fingers. Pour in milk, and again, mix with your fingers to avoid damaging the crust. Dribble in the molasses, and dot with butter. Sprinkle cinnamon over the top.
  • Bake for 10 to 15 minutes in the preheated oven, then turn the oven down to 350 degrees F (175 degrees C), and bake for an additional 15 minutes, or until the filling is set, and the top is browned.

Nutrition Facts : Calories 358 calories, Carbohydrate 62.9 g, Cholesterol 10.7 mg, Fat 11.4 g, Fiber 0.9 g, Protein 2.6 g, SaturatedFat 4.3 g, Sodium 164.8 mg, Sugar 42.9 g

MALTED MILK PIE



Malted Milk Pie image

Malted milk balls provide the delightful flavor you'll find in each cool bite of this light dessert. So easy to make, the pies feed a crowd and are a longtime favorite of my family. -Jann Marie Foster, Minneapolis, Minnesota

Provided by Taste of Home

Categories     Desserts

Time 10m

Yield 2 pies (8 servings each).

Number Of Ingredients 5

1 package (7 ounces) malted milk balls, chopped
1 pint vanilla ice cream, softened
1 carton (8 ounces) frozen whipped topping, thawed
2 chocolate crumb crust (9 inches)
Additional whipped topping, optional

Steps:

  • Set aside 1/4 cup malted milk balls for topping. Place ice cream in a large bowl; fold in whipped topping and remaining malted milk balls. Spoon into crusts. Cover and freeze. , Remove from freezer 20 minutes before serving. If desired, garnish with additional whipped topping; top with reserved malted milk balls.

Nutrition Facts : Calories 234 calories, Fat 11g fat (7g saturated fat), Cholesterol 7mg cholesterol, Sodium 150mg sodium, Carbohydrate 31g carbohydrate (21g sugars, Fiber 1g fiber), Protein 2g protein.

Tips:

  • To make the perfect milk flitcher pie crust, use a combination of butter and lard. This will create a flaky and tender crust.
  • When rolling out the dough, be sure to do so on a lightly floured surface. This will prevent the dough from sticking.
  • If you don't have a rolling pin, you can use a wine bottle or even a glass to roll out the dough.
  • When assembling the pie, be sure to brush the edges of the dough with milk or egg wash. This will help the crust to seal and prevent it from cracking.
  • Bake the pie in a preheated oven. This will help the crust to rise evenly and prevent it from becoming soggy.
  • Let the pie cool for at least 15 minutes before serving. This will allow the filling to set and the flavors to develop.

Conclusion:

Milk flitcher pie is a delicious and versatile dish that can be enjoyed for breakfast, lunch, or dinner. It's a great way to use up leftover meat and vegetables, and it's also a budget-friendly meal. With a little planning and effort, you can make a milk flitcher pie that your family and friends will love.

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