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.


Cyn said...

Posted to my blog as well! Can't wait to try it!

mangocheeks said...

Admire your patience to layer the apple slices. But so worth it. Beautiful. Sure it tasted scrummy too.