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.
1 unbaked 9-inch pie shell
4 medium cooking apples, peeled and thinly sliced
1 Tablespoon lemon juice
½ cup of sugar
1¼ cup light cream
2 tablespoons of butter, melted
¼ teaspoon nutmeg
2 tablespoons sugar
½ teaspoon cinnamon
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?”
Your comments and questions are welcome!
Bake a pie and become the apple of someone’s eye.