CONNECT facebook twitter pintrest instagram e-newsletter

Apple Custard Pie

From Lynne Wilson

Preheat the oven to 400°F. Crust Prepare enough pastry for an unbaked 9-inch pie shell.


4 cups apples, peeled, cored, and thinly sliced (1 pound makes a scant 4 cups, which is adequate)
½ cup sugar (more for very tart apples)
2 tsp. lemon juice
¼ tsp. cinnamon
¼ tsp. nutmeg
2 eggs
1 cup light cream
1 ½ tsp. sugar
¼ tsp. cinnamon


Mix the apples, ½ cup of sugar, lemon juice, cinnamon, and nutmeg. Spoon the mixture into the pie shell. Arrange the apple slices so they are evenly distributed. Cover the pie loosely with foil and bake at 400°F for 20 minutes.

While the pie is baking, beat the eggs and cream. After 20 minutes, remove the foil from the pie and pour the eggs and cream over the apples. Continue to bake, uncovered, for 15 minutes longer. Mix the 1 ½ tablespoons of sugar and ¼ teaspoon cinnamon and sprinkle over the top of the pie. Bake for 5 minutes longer or until the custard is set. The pie should bake a total of about 40 minutes. Serve at room temperature or chilled.