Apple Custard Pie
- 1 1/2 c All-purpose flour
- 1/2 ts Salt
- 1/2 c Cold butter or margarine
- 3 c Tart apples; sliced/peeled
- 1/3 c Sugar
- 1 ts Ground cinnamon
----------------------------------CUSTARD----------------------------------
1 c Evaporated milk
1 Egg
1/2 c Sugar
In a bowl, combine flour and salt; cut in butter until crumbly. Press onto
the bottom and up the sides of a 9 inch pie plate. Arrange apples over the
crust. Combine sugar and cinnamon; sprinkle over apples. Bake at 375 F. for
20 minutes. For custard, whisk milk, egg and sugar until smooth. Pour over
apples. Bake for 25-30 minutes longer or until a knife inserted near the
cener comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield:
6-8 servings. Submitted by Carol Adams, Medina, Texas MC formatting by
bobbi744@sojourn.com
Recipe by: Taste of Home Magazine, Oct/Nov. '97, p. 65
Posted to MC-Recipe Digest V1 #822 by Roberta Banghart
on Oct 01, 1997
1 c Evaporated milk
1 Egg
1/2 c Sugar
In a bowl, combine flour and salt; cut in butter until crumbly. Press onto
the bottom and up the sides of a 9 inch pie plate. Arrange apples over the
crust. Combine sugar and cinnamon; sprinkle over apples. Bake at 375 F. for
20 minutes. For custard, whisk milk, egg and sugar until smooth. Pour over
apples. Bake for 25-30 minutes longer or until a knife inserted near the
cener comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield:
6-8 servings. Submitted by Carol Adams, Medina, Texas MC formatting by
bobbi744@sojourn.com
Recipe by: Taste of Home Magazine, Oct/Nov. '97, p. 65
Posted to MC-Recipe Digest V1 #822 by Roberta Banghart
