Thoughts:

I love this recipe. It’s versatile enough to be made into a pie, or into smaller tarts, or even into a crustless custard, in ramekins. I was a smidge distracted the first time I made this, so was surprised that the filling is really enough for two pies. 

The filling thickens to a nice smooth consistency, appley in flavor along with the more familiar elements of custard. It’s mildly sweet, not overpoweringly so, which lets all the natural flavor of the apple and the bite of the nutmeg shine. All in all, it’s a simple dish that’s easy to prepare, and easy to appreciate. Plus, it’s a great use for some of those autumn apples you might have lying around!

Apple Custard Pie Recipe

 Prep: 10 minutes       Baking: 45 minutes to an hour

Makes: 2 pies      

Cook’s Note: I use applesauce in the recipe below to simplify things, but if you have proper orchard apples, stewing them down for this custard is a wonderful use for them. Also, although not listed in the original, I added a splash of brandy  and a dash of vanilla. Feel free to play, and make the recipe your own!

Crust Ingredients:

• 3 cups flour
• 1/2 stick butter (4 Tbs.)
• 1/4 cup shortening
• 1/4 cup sugar
• pinch of salt
• ice water, just enough

Custard Ingredients:

• 3 cups applesauce
• 1 cup white sugar
• 6 eggs, divided
• 1 quart milk (4 cups)
• 1 tsp. vanilla extract
• 1 Tbs. brandy
• nutmeg to taste

Make the crust by cutting the butter and shortening into the flour, then add the sugar and salt. Pour in just enough water to bring the dough together, and try not to overwork it. Roll out to about 1/4″ thickness, then line two pie pans with it. Crimp the edges decoratively, and prick the bottoms of the pies all over with a fork (this keeps the dough from bubbling up). 

Pour the applesauce into a fine sieve, and allow any extra water and juices to drain out; this will help the custard filling set up nicely. Place the drained applesauce in a large bowl, and add the sugar, yolks, and nutmeg. Beat thoroughly, and add the milk, followed by the whites, beating all the while. 

Pour the custard into the prepared pie pans; any extra can be poured into ramekins or other oven-safe dishes. Bake for around 45 minutes, or until the center of the pies are set. Remove from the oven, let cool, sprinkle with a little decorative nutmeg, and enjoy!