Apple Custard Pie

1 unbaked 9-inch piecrust, something nutty

1 cup peeled apples, thinly sliced

1 Tbsp. sugar

1/2 tsp. cinnamon

1/4 tsp. nutmeg

4 eggs, slightly beaten

1/4 cup sugar

1 tsp. vanilla

1/4 tsp. salt

2 cups milk, heated until very warm

HEAT oven to 400°F.
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.
Cool completely on wire rack.
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.

Photo and recipe provided by the American Egg Board.

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