Count Nesselrode's Famous Custard Pie

* Note: see the "Basic Pie Dough" recipe which is included in this collection.

Preheat oven to 425 degrees.

Prepare a pie dough according to standard instructions. Divide dough in two. Line two pie plates with dough. Place parchment over dough and weigh down with pie weights or beans. In heated oven, blind bake shell for about 15 minutes, or until dough is golden brown. Remove parchment and weights from dough and cool on wire racks.

Pour milk into a saucepan. Begin to heat on low. While whisking, add sugar, flour and salt. Continue to stir for 3 minutes, heating mixture almost to the boil, but not allowing it to scorch. Continuing to stir, add yolks, one at a time. Cook and stir until mixture thickens, about 3 to 5 minutes. Add chestnut puree and stir until well combined. Remove from heat.

Stir in butter and vanilla. Add currants and candied fruit. Allow mixture to cool for 15 minutes. Pour mixture into baked pie shell and refrigerate until ready to serve.

This recipe yields 8 to 10 servings.