Marion Flexner's Apple Custard Pie

Recipe from Oxmoor House

More From Oxmoor House


  • 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


  1. 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.
  2. 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.
  3. 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.
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