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Apple Custard Pie


A show stopper of an apple custard pie recipe with tender apple halves baked in a luscious, creamy vanilla custard filling.













Trans-fat Free, Low Sodium


1 x pastry dough
for 1 crust, 9 inch pie
¼ cup all-purpose flour
1 cup brown sugar, light
packed, divided
3 each apples
cored, peeled, halved
1 each eggs
1 ½ cups milk
½ teaspoon cinnamon
¼ teaspoon nutmeg
freshly grated


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.


* not incl. in nutrient facts

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Nutrition Facts

Serving Size 207g (7.3 oz)
Amount per Serving
Calories 13621% of calories from fat
 % Daily Value *
Total Fat 3g 5%
Saturated Fat 2g 8%
Trans Fat 0g
Cholesterol 54mg 18%
Sodium 53mg 2%
Total Carbohydrate 8g 8%
Dietary Fiber 2g 6%
Sugars g
Protein 11g
Vitamin A 5% Vitamin C 7%
Calcium 12% Iron 4%
* based on a 2,000 calorie diet How is this calculated?


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