Apple Custard Pie
1 Basic Nutty Egg & Lemon Juice Piecrust (9-inch), unbaked APPLE LAYER: 1 tbsp. sugar 1/2 tsp. ground cinnamon 1/4 tsp. ground nutmeg 1 cup thinly sliced, peeled apples CUSTARD LAYER: 4 EGGS, beaten 1/4 cup sugar 1 tsp. vanilla 1/4 tsp. salt 2 cups milk, heated until very warm
Yields: 6 servings
- Nutritional Information
Excellent Source: Choline, Protein
Good Source: Vitamin D, Folate, Calcium and Iron
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
HEAT oven to 400°F. APPLE LAYER: MIX sugar, cinnamon and nutmeg. SPRINKLE over apples in small bowl; TOSS. ARRANGE apples evenly in bottom of piecrust.
CUSTARD LAYER: BEAT eggs, sugar, vanilla and salt in medium bowl until blended. BEAT IN milk. Slowly POUR over apples.
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, about 30 minutes.
COOL completely on wire rack. REFRIGERATE, loosely covered, until firm, several hours or overnight.
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.
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.