Apple Custard Pie
Courtesy of The incredible edible egg™ 6 Servings • 20 Min. Prep Time • 30 Min. Cook Time • 30 Min. Chill Time| Ingredients |
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| 1 Nutty Unbaked Piecrust (9-in.) ** |
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| Apple Layer: |
| 1 c. thinly sliced, peeled apples |
| 1 Tbsp. sugar |
| 1/2 tsp. ground cinnamon |
| 1/4 tsp. ground nutmeg |
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| Custard Layer: |
| 4 eggs, slightly beaten |
| 1/4 c. sugar |
| 1 tsp. vanilla |
| 1/4 tsp. salt |
| 2 c. milk, heated until very warm |
Directions:
1. Heat oven to 400°F. Apple Layer: Combine 1 Tbsp. sugar, cinnamon and nutmeg; toss with apples. Arrange apples evenly in bottom of crust.
2. Custard Layer: Beat eggs, sugar, vanilla and salt. Beat in milk. Pour over apple mixture.
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, 30 min.
4. Cool completely on wire rack. Refrigerate loosely covered, until firm, several hours or overnight.
** Nutty Unbaked Piecrust
1c. all-purpose flour
1/2 c. ground pecans (2 oz.)
1/2 tsp. salt
1/2 c. vegetable shortening, cold
1 egg yolk
3 to 4 Tbsp. ice water, divided
2 tsp. fresh lemon juice
1.Mix flour, nuts and salt in large bowl. Cut in shortening with pastry blender until pieces are the size of small peas.
2. Mix egg yolk, 3 Tbsp. ice water and the lemon juice in small bowl. Add to flour mixture, 1 Tbsp. at a time, stirring lightly and tossing with fork until moistened and dough just holds together. Add remaining ice water, if needed.
3. Gather dough and shape into 1-in. thick disk. Refrigerate, wrapped in plastic wrap, 1 hr. or overnight.
4. Roll out dough on lightly floured surface, rolling from center to edge, to form a 12-in. circle. Fold into quarters; ease and unfold into 9-in. pie plate. Press pastry gently against bottom and sides of pie plate, easing out any air. Trim edge leaving 1/2-in. overhang. Fold overhang under; flute edge. Refrigerate, covered, at least 30 min.
* "For more ways to enjoy The incredible edible egg™, visit incredibleegg.org"
Nutrition:
Calories: 442; Total Fat: 30g; Saturated Fat: 7g; Cholesterol: 161mg; Total Carbs: 35g; Fiber: 2g; Protein: 10g; Sodium: 379mg;