Apple Custard Pie

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  • Ingredients
    CUSTARD LAYER:
    4 large EGGS, beaten
    1 tsp. vanilla
    1/4 tsp. salt
    2 cups milk, heated until very warm
    APPLE LAYER:
    1 tbsp. sugar
    1/2 tsp. ground cinnamon
    1/4 tsp. ground nutmeg
    1 cup thinly sliced, peeled apples
    1 Basic Nutty Egg & Lemon Juice Pie Crust (9-inch), unbaked

    Yields: 6 servings

  • Nutritional Information

    Per serving: 1/6th Recipe

    Calories: 383

    Total fat: 23 g
    Saturated fat: 7 g
    Polyunsaturated fat: 6 g
    Monounsaturated fat: 9 g

    Cholesterol: 161 mg
    Sodium: 283 mg
    Carbohydrates: 33 g
    Fiber: 1 g
    Sugar: 8 g
    Protein: 11 g
    Vitamin A: 88 mcg
    Vitamin D: 1 mcg
    Folate: 81 mcg
    Choline: 139 mg
    Calcium: 129 mg
    Iron: 2 mg
    Potassium: 218 mg

    This recipe is an excellent source of protein, folate and choline.

Directions

  1. 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 pie crust.

  2. CUSTARD LAYER: BEAT eggs, sugar, vanilla and salt in medium bowl until blended. BEAT IN milk. Slowly POUR over apples.

  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, about 30 minutes.

  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.