Custard Pie

If you live in the country, it is best to have good neighbors. Good friend and neighbor, Leon Filbrun, two miles down the road, called last Saturday. “My wife just made this unbelievable pie and I want to bring you a piece,” he said. I had never heard of a caramel zucchini custard pie and was not sure I would like it.

Leon asked me to try a bite in his presence. The look of pleasure surely came across my face. The custard was smooth without any fiber. Connie, Leon’s wife, made the crust with lard.

I was fortunate that Connie sent two pieces. I wanted someone else to try this heavenly dessert, but didn’t want to share it. I wasted not a crumb. This was the best custard pie I’ve ever tasted. However, I could not equate it with zucchini.

Connie Filbrun agreed to share the recipe and show me how to make her pie crust.

Here is her recipe:

• 1.5 c. pureed, peeled, cooked, and well-drained zucchini or summer squash
• ¾ c. brown sugar, two eggs
• One 12 oz can of evaporated milk
• Three Tablespoons flour
• Two teaspoons  butter or margarine
• 1.5 teaspoons vanilla and a dash of salt
• One unbaked pie shell
• Cinnamon to taste
• Put all ingredients, except the pie shell and cinnamon, in a blender and mix well. Pour mixture into pie shell. Bake at 425°F for 10 minutes, then reduce the heat to 300°F and bake for 20-30 minutes. Sprinkle with cinnamon.

She didn’t share the pie crust recipe. I take the man’s way out and buy one ready-made.

What would happen if I brought her some blackberries? Enough for two pies. The Wild Blackberry Farm, Fortville, has a big U-pick patch with several varieties. Find them online and get there early. They close at noon.

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You haven’t read about my recent outdoor adventures because there haven’t been any. Over the last three months, Versity Blood Center has turned me away from giving blood. My hemoglobin has been too low.

My daughter Jourdan suggested that I have my ferritin level checked. I had never heard of this. Ferritin is a protein that regulates the release of iron. She has had a similar experience. A normal level is about 100. Jourdan was 19. Her doctor gave her two iron infusions.

Sure enough, mine was also 19. This causes an anemic condition and can be caused by internal bleeding. I was too tired to go fishing. The first iron infusion, which lasts about an hour, didn’t have much effect. The second, a week later, gave me a real boost.

In the meantime, I researched doctors Ken Berry and Ken Burke on YouTube for answers. A couple of other doctors, as well.

I learned that milk and caffeine can block or neutralize your body’s ability to absorb iron. Another cause of low iron, hemoglobin, and ferritin levels is the use of proton pump inhibitors (acid reducers) and antacids. I need stomach acid for my stomach walls to absorb iron.

Let me say that I’m not recommending anything. Do your own research and consult with your doctors.

I chose to go from acid reducers to apple cider vinegar. This was unpleasant, even when reduced with water. My stomach ached most of the time.

My brother-in-law, Gary Cloud, has done a lot of research on natural cures. Recently, he received a clean bill of health from the cancer. 

Last fall, I helped Gary harvest turkey tail mushrooms from a dead log in a creek bottom. He grinds them and puts them in capsules. I have some.

When I shared my stomach woes, He suggested I try two turkey tail caps in the morning and two in he evening. He often takes twice as many. Bingo, this worked very well for me. These supplements can be ordered online.

My energy is back, and I’m feeling well. I’m hoping that I’ve made some positive changes that will keep the iron infusion from just being a band-aid.