Golden Apple Custard Pie
Yield
servingsPrep
30 minCook
60 minReady
90 minTrans-fat Free, Good source of fiber
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 1 | tablespoon |
butter
softened |
|
| 1 | tablespoon |
butter
softened |
|
| 1 | each |
pie shell (9 inch)
9 inch unbaked |
|
| 1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
| 2 | large |
apples
cored, sliced, unpeeled, golden delicious |
*
|
| 2 | pounds |
apples
sliced, cored, don't peel, golden delicious |
|
| 3 | large |
eggs
|
|
| 3 | large |
eggs
|
|
| 1 ½ | cups |
milk
|
|
| 1 ½ | cups |
milk
|
|
| ½ | cup |
light cream (half&half)
light |
|
| ½ | cup |
light cream (half&half)
light |
|
| 1 | teaspoon |
vanilla extract
|
|
| 1 | teaspoon |
vanilla extract
|
|
| ½ | cup |
sugar
divided |
|
| ½ | cup |
sugar
divided |
|
| ½ | teaspoon |
nutmeg
|
|
| ½ | teaspoon |
nutmeg
|
|
| ½ | teaspoon |
salt
|
|
| ½ | teaspoon |
salt
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 15 | ml |
butter
softened |
|
| 15 | ml |
butter
softened |
|
| 1 | each |
pie shell (9 inch)
9 inch unbaked |
|
| 1 | each |
pie shell (9 inch)
9 inch, unbaked |
|
| 2 | large |
apples
cored, sliced, unpeeled, golden delicious |
*
|
| 907.2 | g |
apples
sliced, cored, don't peel, golden delicious |
|
| 3 | large |
eggs
|
|
| 3 | large |
eggs
|
|
| 355 | ml |
milk
|
|
| 355 | ml |
milk
|
|
| 118 | ml |
light cream (half&half)
light |
|
| 118 | ml |
light cream (half&half)
light |
|
| 5 | ml |
vanilla extract
|
|
| 5 | ml |
vanilla extract
|
|
| 118 | ml |
sugar
divided |
|
| 118 | ml |
sugar
divided |
|
| 2.5 | ml |
nutmeg
|
|
| 2.5 | ml |
nutmeg
|
|
| 2.5 | ml |
salt
|
|
| 2.5 | ml |
salt
|
|
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.
