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Apple Custard Pie

Apple Custard Pie
Simple yet elegant, this layered apple custard pie offers a twist on the traditional. Creamy custard pie filling is the perfect pair to a nutty walnut crust.
Prep Time:  20 minutes
Cook Time:  30 minutes
Servings:  6 servings

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Ingredients

1 Nutty Unbaked PieCrust (9-inch)
APPLE LAYER:
1 cup thinly sliced, peeled apples
1 Tbsp. sugar
1/2 tsp. cinnamon
1/4 tsp. nutmeg
CUSTARD LAYER:
4 EGGS, slightly beaten
1/4 cup sugar
1 tsp. vanilla
1/4 tsp. salt
2 cups milk, heated until very warm

Directions

Step 1 HEAT oven to 400°F. APPLE LAYER: COMBINE 1 tablespoon sugar, cinnamon and nutmeg; TOSS with apples. ARRANGE apples evenly in bottom of crust.
Step 2 CUSTARD LAYER: BEAT eggs, sugar, vanilla and salt. BEAT IN milk. POUR over apple mixture.
Step 3 CAREFULLY place pie on rack in center of 400°F oven. BAKE until knife inserted midway between center and edge of pie comes out clean, 30 minutes.
Step 4 COOL completely on wire rack. REFRIGERATE, loosely covered, until firm, several hours or overnight.

Insider Info

For easier slicing, use a thin-bladed knife. Wipe knife with clean damp towel, or rinse knife under warm water, after each cut.

Refrigerate any leftover pie promptly.

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Nutrition Information

Per Serving

Excellent Source: Choline

Good Source: Protein, Vitamin D, Folate, Calcium and Iron

Calories: 442

Total Fat: 30 g
    Saturated fat: 7 g
    Polyunsaturated fat: 8 g
    Monounsaturated fat: 13 g

Cholesterol: 161 mg
Sodium: 379 mg
Carbohydrates: 35 g
Dietary Fiber: 2 g
Protein: 10 g
Vitamin A: 388.7 IU
Vitamin D: 73.4 IU
Folate: 64.4 mcg
Calcium: 133.8 mg
Iron: 1.9 mg
Choline: 123.1 mg

Vitamin C: 1.8 mg
Vitamin E: 1.1 IU
Trans Fat: 2.3 g
Sugars: 17 g
Potassium: 245.2 mg
Magnesium: 30.4 mg
Selenium: 21.4 mcg
Phosphorus: 203.1 mg
Vitamin B12: 1 mcg
Vitamin K: 9.9 mcg
Vitamin B6: 0.1 mg
Copper: 0.2 mg
Vitamin B1 - Thiamin: 0.3 mg
Manganese: 0.6 mg
Zinc: 1.5 mg
Vitamin B2 - Riboflavin: 0.4 mg
Vitamin B3 - Niacin: 3.6 mg
Omega 3: 0.5 g
Omega 6: 7.2 g

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