Apple Custard Pie
June 29, 2015
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: 20 mins
- Cook: 30 mins
- Yields: 6 servings
Combine 1 tablespoon sugar, cinnamon and nutmeg; toss with apples.
Arrange apples evenly in bottom of crust.
Beat eggs, sugar, vanilla and salt. Beat in milk. Pour over apple mixture.
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.
Refrigerate, loosely covered, until firm, several hours or overnight.
Garnish with cranberries or raspberries to serve.
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, choline, and a good source Vitamin D, folate, calcium, and iron.