Apple Custard Pie

This delicious pie is deceiving. It looks like Martha Stewart made it. It is so easy: no top crust, only two apples per pie, and a custard that takes you all of five minutes to beat up. It may take you less to EAT up. AND the recipe makes two pies. I have always said, it is just as easy to make two pies as it is to make one, and more worth the efforts. I'm making two for the church Christmas party tomorrow. Jacob said, "I hope I get in line quick enough." Me too.

PIE CRUST for 2 shells (3 cups PIE CRUST MIX)
4 large baking apples, like Granny smith or Jonathan), peeled, cored, and sliced
3 1/2 c. sugar
6 eggs
1/2 c. flour + 2 tsp.
1 1/2 tsp. vanilla
dash nutmeg
2 c. milk
1 c. cream

Roll out bottom crusts for two pies. Place in pie plates and crimp edges. Set aside (do not bake).
Beat sugar and eggs until creamy. Add four, vanilla, nutmeg, milk, and cream. Beat until frothy.
Use 2 apples per pie, arranging slices around pie over crust.

Pour custard mixture gently and evenly over apples in both pie plates.

Bake at 400, 15 mins. Then 325, 40-50 mins., until they jiggle a bit in the center, but are no longer liquid.

Allow to cool and serve with whipped cream.


Cranberry Orange Bread

This is Betty Crocker, tried and true. My addition was the sugar top, which makes a lovely glaze as the bread bakes. I have quadrupled this for Christmas luncheons, baked half the night before and refrigerated the other half and baked it in the morning. Mostly because I only have two loaf pans, but it is a great time and energy saver if you are baking for a crowd, and still turns out beautifully and yummily. YUMMILY.

2 c. flour
3/4 c. sugar
1 1/2 tsp. baking powder
3/4 tsp. salt
1/2 tsp. baking soda
1/4 c. butter, softened
1 T. orange zest (grated orange peel)
3/4 c. orange juice
1 egg
1 cup fresh or frozen cranberries, chopped
1/4 c. pecans, chopped
granulated sugar

Heat oven to 350. Grease bottom only of loaf pan. Mix flour, sugar, baking powder, salt, and baking soda. Cut in butter until crumbly. Stir in orange zest, juice, and egg until just moistened. Fold in cranberries and nuts.
Spread mixture gently in pan. Sprinkle liberally with sugar.
Bake until toothpick inserted in center comes out clean, 55-65 minutes. Cool and loosen from sides of pan. Remove and cool completely before slicing.