Marion Flexner's Apple Custard Pie

Yield:

one 9-inch pie

Recipe from


Ingredients

1 cup sugar
1/4 cup water
2 tablespoons butter or margarine
1 teaspoon ground cinnamon
1/4 teaspoon ground nutmeg
5 medium-size baking apples, peeled, cored, and sliced
1 unbaked (9-inch) pastry shell
1 egg, beaten
1 tablespoon all-purpose flour
2/3 cup whipping cream

Preparation

Combine sugar, water, butter, cinnamon, and nutmeg in a medium Dutch oven; stir well. Cook over medium heat, stirring occasionally, until butter melts. Add apples; cover and cook 10 minutes or until apples are tender. Drain apples, reserving 1/2 cup syrup.

Arrange apple slices in pastry shell; pour syrup over apple slices. Bake at 450° for 5 minutes. Reduce heat to 375°, and bake an additional 15 minutes. Remove pie from oven.

Combine egg and flour in a small mixing bowl, stirring until well blended. Gradually add whipping cream, stirring until smooth. Pour over apple slices. Return pie to oven, and bake at 375° an additional 10 minutes. Cool before slicing.

Note:

Oxmoor House Homestyle Recipes

January 1984