Apple Custard Pie II

Prep Time: 20 minutes
Cook Time: 30 minutes

Makes: 6 servings

1 Nutty Unbaked Piecrust (9-inch)

Apple Layer
1 cup thinly sliced, peeled apples
1 tablespoon sugar
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Custard Layer
4 EGGS, slightly beaten
1/4 cup sugar
1 teaspoon vanilla
1/4 teaspoon salt
2 cups milk, heated until very warm

HEAT oven to 400°F.

APPLE LAYER: COMBINE 1 tablespoon sugar,
cinnamon and nutmeg; TOSS with apples. ARRANGE apples evenly in bottom of crust.

CUSTARD LAYER: 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 thin red and green apple slices.

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.

Nutrition Information Per Serving calories: 442 total fat: 30g saturated fat: 7g polyunsaturated fat: 8g monounsaturated fat: 13g cholesterol: 161mg sodium: 379mg carbohydrates: 35g dietary fiber: 2g protein: 10g vitamin A: 388.7IU vitamin D: 73.4IU folate: 64.4mcg calcium: 133.8mg iron: 1.9mg choline: 123.1mg

Recipe and photograph courtesy of the American Egg Board.