"A man who was fond of wine was offered some grapes at dessert after dinner. "Much obliged," said he, pushing the plate aside; "I am not accustomed to take my wine in pills."--Jean Antheleme Brillat-Savarin, The Physiology of Taste

Apple Custard Pie Recipe

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This recipe for Apple Custard Pie, by , is from 'Cooking the Books', one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Gwen Clarke


1 deep dish pie shell - unbaked
5 apples (Granny Smith or a baking apple of your choice) peeled and thinly sliced
1/4 to 1/2 cup sugar (depending on sweetness of apples)
1/2 Tsp cinnamon
2 Tbsp melted margarine (not the soft kind)
3 eggs (beaten)
2 Tbsp flour
1/4 Tsp salt
1 Tsp vanilla

Crumble topping ingredients:
3/4 cup brown sugar
1/2 cup flour
1/3 cup margarine

Toss thinly sliced apples in cinnamon and sugar and place in a pie shell filling the shell to the edge and forming a mound in the middle. Beat eggs in medium bowl and add melted margarine, flour, salt and vanilla. Pour over apples.
Using fingers (not mixer) mix topping ingredients until crumbly and lightly cover top of pie, again mounding topping in centre. Bake at 375 degrees for 40 to 45 minutes or until custard appears set.

Personal Notes:
Personal Notes:
Be careful to just come to the inside edge of pie with the custard. It puffs up when baking and has a tendency to overflow over the shell.
I like my pies full and ‘high’ so I typically double the topping ingredients.
I’ve been known to add another apple if needed.
Place pie shell on a cookie sheet (helps prevent a mess in the event the custard does overflow).
This is an old family favorite - I've been making this recipe and sharing it with family and friends for about 30 years.




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