1 tb Butter; softened
1 9″ unbaked pie shell
2 lg Golden Delicious apples;
-cored/sliced (don’t peel) 3 Eggs
1 1/2 c Milk
1/2 c Light cream (half-and-half)
1 ts Vanilla extract
1/2 c Sugar; divided
1/2 ts Nutmeg, ground
1/2 ts Salt
1. Brush butter over bottom of pie shell. Arrange
apple slices in pie shell in an overlapping pinwheel design. 2. In a large bowl, beat together eggs, milk, light
cream, vanilla and all but 2 teaspoons of the sugar. 3. Carefully spoon egg mixture over apples. Mix
reserved 2 teaspoons sugar with nutmeg and salt and sprinkle on top. 4. Place pie in a roasting pan and place in the oven.
Pour enough boiling water into the roasting pan to reach halfway up the sides of the pie pan. 5. Bake in a preheated 400-degree oven for 40 minutes.
Reduce temperature to 300 degrees and bake until custard is set, about 20 minutes longer. 6. Cool pie completely before cutting. Refrigerate the
leftovers. Source: Chicago Sun Times, November 6, 1996 —–