Apple Custard Pie

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his is my Aunt Aina’s recipe. They can be used as appetizers, or as part of lunch (with a cup of borscht or bouillon). They are best straight from the oven, but can be frozen and re-heated. Next time perhaps pear and blueberries. The reason it holds up so well is the mix of flour and eggs, even using fruit that is kind of wet.

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Ingredients

1. 6-7 apples (I use a mix of Granny Smith and Macintosh)
2. 1 tablespoon cinnamon
3. 1 unbaked pastry shell/pie crust
4. 1/2 cup sugar
5. 3 tablespoons flour
6. 1/3 teaspoon salt
7. 2 eggs
8. 1/4 cup cream (18 or 35%)
9. 1 teaspoon vanilla extract
10. 1/2 teaspoon almond extractt

Instructions

• Preheat your oven to 375°F.
• Peel, slice and core your apples
• Sprinkle the apples with cinnamon and mix to coat.
• Using your favourite pie crust, place it onto either a pie plate or a cake pan and arrange your apple slices on top.
• In a small bowl, combine the cream, eggs, vanilla and almond extracts and beat slightly.
• Mix the dry ingredients into the wet ones. The mixture will thicken, but still be pourable.
• I like to serve this apple custard pie with a slice of cheddar or some whipping cream. Enjoy!
• Pour the custard evenly over the apples in the pan and cover the top with foil.
• Bake for 1 hour at 375°F.
• Remove the foil and continue baking for an additional 15 minutes.
• You can tell the pie is ready when the custard is firm to the touch.
• You can serve this pie either warm or cold.

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Note:

This pie presents itself really well when it is cut. The higher the backing dish, the higher the apples will be.

Bon appetite!