Apple Custard Pie
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
1/2 c. flour + 2 tsp.
1 1/2 tsp. vanilla
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.