Cinnamon & Apple Custard Pie Easy Recipe = Heavenly pie

This recipe for Apple Cinnamon Custard Pie is from Cooks.com, which was retrieved back in 0ctober of ’09 before I started writing this blog.  I made it during the marathon-pie-making  two weeks ago Saturday.  Results – eaten by Anna and Howard – who responded with “I think I’ll have another piece of the apple pie.” repeated by all of us.

Peeling the Apple

Ingredients 

1 unbaked 9-inch pie shell

4 medium cooking apples, peeled and thinly sliced

1 Tablespoon lemon juice

Sliced Apples

½ cup of sugar

2 eggs

1¼ cup light cream

2 tablespoons of butter, melted

¼ teaspoon nutmeg

2 tablespoons sugar

Pie Crust

½ teaspoon cinnamon

Directions

Prepare the piecrust; chill.  Toss sliced apples with lemon juice and sugar in a large bowl.   Arrange slices in overlapping circles in piecrust. Cover loosely with foil and bake for 20 minutes at 400 degrees. Remove foil.

Beat eggs slightly in small bowl. Beat in cream, melted butter and nutmeg. Pour over the apples in the shell and continue baking another 10 minutes. Mix the sugar and cinnamon. Sprinkle over the top of pie and bake 10 minutes longer or until pastry is golden and custard is almost set.  Cool on a wire rack at least 2 hours before cutting.

Waiting 2 hours was hard, but worth the wait!  It can be warmed for serving. “Please sir, may I have some more?”

Apple Cinnamon Custard Pie

Apple Cinnamon Custard Pie

Your comments and questions are welcome!

Bake a pie and become the apple of someone’s eye.

About kunstkitchen

Visual artist and writer hunting words, languages, visions, and insight in my kitchen - connecting Art (Kunst) and culture and slow food cooking. Credits: Do not own a microwave oven and never have. Do not own a food processor. Chopped veggies in a Zen monastery for a weekend. (Seriously) Classically trained artist. Paint and draw with traditional materials. Live in the Northland where it's six months of winter. Appreciate the little things in life. Sharing food and art experiences and the lessons that my talented and generous friends have given me.
This entry was posted in Desserts and tagged , , , . Bookmark the permalink.

Leave a Reply

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s