Galatopita Greek Milk Pie
Galatopita is a delicious traditional Greek custard pie without a crust. It's creamy, low in sugar, and incredibly easy to make!
Servings 10 -12
Equipment
- a 12 inch (30 cm) pan
Ingredients
Custard Filling
- 6 cups (1.5 liters) whole milk
- ½ cup (100g / 3.5 oz) fine semolina flour + 2-3 tablespoons extra to dust the pan
- 1 cup (200 g) sugar
- 3 medium eggs
- 2 teaspoons vanilla
- ½ cup (65g) cornstarch
- 2 tablespoons (30g) butter + extra to butter the pan
Topping
- 1 medium egg
- 2 tablespoons sugar
- 2 tablespoons water
- 1 teaspoon ground cinnamon
To Serve (Optional)
- powdered sugar
- ground cinnamon
Instructions
- Preheat the oven to 392°F / 200°C.
- Make sure you have the right pan size before beginning. Please see note below.
- Generously butter a pan and sprinkle some semolina flour all around. Tap the pan to remove any excess flour. Set aside.
Make the custard filling
- Place the milk, semolina flour, the sugar, 3 eggs, cornstarch, and vanilla in a medium or large saucepan. Place over medium-high heat and whisk continuously until it thickens, about 7-10 minutes.
- Remove the saucepan from the heat and whisk in the butter. Whisk until the butter melts.
- Pour the custard filling into the prepared pan and even out the top with a spatula.
Make the topping
- Add the egg, cinnamon, sugar, and water to a small bowl and whisk everything together until well-combined.
- Brush the egg mixture all over the pie. Pour the remaining mixture over the pie and even out the surface with the brush.
- Bake the pie for about 40-50 minutes, until golden brown. It will puff up and deflate a bit as it bakes. If you notice the surface becoming darker, cover with some aluminum foil. To test if it's done, insert a knife near the middle. If it comes out clean, it's ready.
- Allow it to cool completely before serving. Dust with some powdered sugar and cinnamon, if desired.
- Cover and store any leftovers in the refrigerator for up to about 5 days.
- Enjoy!
Notes
Picture Tutorial & Tips: I have a detailed picture tutorial in my post to help you out with each step of the recipe as well as lots of tips to ensure success.
PAN SIZES
For this recipe, I used a round glass pan that's about 12 inches (30 cm) in diameter. You could use a square pan or a rectangle, too. If you use a larger pan, keep in mind that it will make a thinner pie and a smaller pan will make a thicker pie. You may also have to adjust the baking time as well.
©Pastry Wishes
