YIELD
servingsPREP
30 minCOOK
60 minREADY
90 minIngredients
Directions
Brush butter over bottom of pie shell. Arrange apple slices in pie shell in an overlapping pinwheel design.
In a large bowl, beat together eggs, milk, light cream, vanilla .
Carefully spoon egg mixture over apples. Mix reserved 2 teaspoons sugar with nutmeg and salt and sprinkle on top.
Place pie in a roasting pan and place in the oven. Pour enough boiling water into the roasting pan to reach halfway up the sides of the pie pan.
Bake in a preheated 400-degree oven for 40 minutes. Reduce temperature to 300 degrees and bake until custard is set, about 20 minutes longer.
Cool pie completely before cutting. Refrigerate the leftovers.
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