Apple Custard Pie
A show stopper of an apple custard pie recipe with tender apple halves baked in a luscious, creamy vanilla custard filling.
Yield
4 servingsPrep
20 minCook
40 minReady
60 minTrans-fat Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pastry dough
for 1 crust, 9 inch pie |
* |
| ¼ | cup |
all-purpose flour
divided |
|
| 1 | cup |
brown sugar, light
packed, divided |
*
|
| 3 | each |
apples
cored, peeled, halved |
|
| 1 | each |
eggs
beaten |
|
| 1 ½ | cups |
milk
|
|
| ½ | teaspoon |
cinnamon
|
|
| ¼ | teaspoon |
nutmeg
freshly grated |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | x |
pastry dough
for 1 crust, 9 inch pie |
* |
| 59 | ml |
all-purpose flour
divided |
|
| 237 | ml |
brown sugar, light
packed, divided |
*
|
| 3 | each |
apples
cored, peeled, halved |
|
| 1 | each |
eggs
beaten |
|
| 355 | ml |
milk
|
|
| 2.5 | ml |
cinnamon
|
|
| 1.3 | ml |
nutmeg
freshly grated |
|
Directions
Preheat oven to 450℉ (230℃).
Line ungreased 9 inch pie pan with pastry dough.
Mix 2 tablespoons of the flour and ¼ cup of the sugar, blending well and sprinkle evenly over bottom of pie shell.
Arrange the apple haves, cored-side up in a pie shell.
In a medium bowl, combine the egg and milk.
Pour over the apples.
In a separate bowl, blend the remaining 2 tablespoons flour with the remianing ¾ cup sugar, cinnamon and nutmeg.
Sprinkle over the apple halves.
Bake at 450℉ (230℃) for 10 minutes, then reduce heat to 325℉ (160℃) and bake for 30 minutes more or until custard is firm and a knife inserted into it comes out clean.
