Fresh Apple Custard Pie Recipe

This is an old recipe of my mother’s that I remembered from my childhood. I located the recipe in a box of her recipe cards and bits and pieces of newspaper recipes she was always clipping and saving. It brought back a lot of memories including the fact that when she typed one up, she did it for her use meaning some of the obvious steps were missing. Don’t worry! I adjusted that in sharing the recipe!

Fresh Apple Custard Pie

1 unbaked pie shell
1 egg, separated
3 whole eggs
½ cup granulated sugar
1 tablespoon all-purpose flour
2 cups cream
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground nutmeg

2 large Granny Smith apples, peeled and thinly sliced.

Preheat oven to 425 degrees. To keep your pie shell in good shape, line with waxed paper and fill with enough beans or rice to hold down the shell. They do sell metal gadgets to do this, too, but the old-fashioned way works well. Bake for approximately ten minutes. Remove the paper and beans or rice and discard.

Brush the inside of the pie shell with lightly beaten egg white. Bake five more minutes and let cool on a cooling rack.

Toss the apple slices with a teaspoon of cinnamon and a dash of nutmeg.

In a large bowl, place the three eggs, the yolk and whatever is left from the egg white you used for sealing the pie crust. Add the sugar and flour to the eggs and mix well. Blend in the cream, vanilla, salt, and nutmeg. Arrange the apple slices decoratively over the custard and sprinkle with a bit of cinnamon and sugar.

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