Apple Custard Pie Recipe

4.5 2 3
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Apple Custard Pie Recipe

Read Reviews
4.5 2 3
Publisher Photo
There's no need to pull out your rolling pin to make this sweet treat. It has an easy press-in crust under a mouthwatering apple and custard filling.—Love Creek Orchards, Carol Adams, Medina, Texas
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + chilling
MAKES:
6-8 servings
TOTAL TIME:
Prep: 15 min. Bake: 45 min. + chilling

Ingredients

  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup cold butter
  • 3 cups sliced peeled tart apples, (about 4 medium)
  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon
  • CUSTARD:
  • 1 cup evaporated milk
  • 1 egg
  • 1/2 cup sugar

Directions

In a small bowl, combine flour and salt; cut in butter until crumbly. Press onto the bottom and up the sides of a 9-in. pie plate. Arrange apples over the crust. Combine sugar and cinnamon; sprinkle over apples. Bake at 375° for 20 minutes.
For custard, whisk milk, egg and sugar in another small bowl until smooth; pour over apples. Bake 25-30 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 6-8 servings.
Originally published as Apple Custard Pie in Taste of Home October/November 1997, p65

Nutritional Facts

1 piece: 340 calories, 14g fat (9g saturated fat), 67mg cholesterol, 302mg sodium, 48g carbohydrate (29g sugars, 2g fiber), 5g protein.

  • 1-1/2 cups all-purpose flour
  • 1/2 teaspoon salt
  • 1/2 cup cold butter
  • 3 cups sliced peeled tart apples, (about 4 medium)
  • 1/3 cup sugar
  • 1 teaspoon ground cinnamon
  • CUSTARD:
  • 1 cup evaporated milk
  • 1 egg
  • 1/2 cup sugar
  1. In a small bowl, combine flour and salt; cut in butter until crumbly. Press onto the bottom and up the sides of a 9-in. pie plate. Arrange apples over the crust. Combine sugar and cinnamon; sprinkle over apples. Bake at 375° for 20 minutes.
  2. For custard, whisk milk, egg and sugar in another small bowl until smooth; pour over apples. Bake 25-30 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers. Yield: 6-8 servings.
Originally published as Apple Custard Pie in Taste of Home October/November 1997, p65

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Reviews forApple Custard Pie

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alicial38 User ID: 3661450 15886
Reviewed Apr. 18, 2012

"Very yummy! But I added more custard."

MY REVIEW
lucksrus User ID: 3201159 77839
Reviewed Apr. 11, 2010

"I have made this several times. It is easy to make and yummy!"

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