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.
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.
INGREDIENTS
large EGGS, beaten
4
vanilla
1 tsp.
salt
1/4 tsp.
milk, heated until very warm
2 cups
sugar
1 tbsp.
ground cinnamon
1/2 tsp.
ground nutmeg
1/4 tsp.
thinly sliced, peeled apples
1 cup
Basic Nutty Egg & Lemon Juice Pie Crust (9-inch), unbaked
1
tips
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.
This recipe is an excellent source of protein, folate and choline.
American Egg Board
