Apple Custard

26 October 2010 § 2 Comments

I can’t stop buying apples, I’ve eaten so many good apples the past few weeks – crunchy Jona’s Golds, refreshing Galas – they look so pretty and autumnal. I decided to use some of my stockpile of apples as I need to make some room before I replenish my stock next weekend at the Farmers’ Market….I am addicted to apples. So I opted to make something easy, so Apple Custard Pie it was, based on a Martha Stewart Pear Custard Pie recipe.

Here is my apple version. It is not really a pie as it has no pastry or crust, but quick and easy – a one bowl dessert!

Apple Custard Pie


2 large cooking apples (organic)

1/4 cup sugar

1/3 cup all-purpose flour

2 teaspoons vanilla extract

3 large eggs

3/4 cup milk

1/4 cup unsalted butter – melted

pinch of salt

3 eggs

Preheat the oven to 350°F. Peel, core and slice apples. I used Mutsu apples as the Tree-Licious Lady at the Montclair Farmers’ Market said they were great for cooking…and they were – sweet but with a bit of a bite, and they retained some texture after 45 minutes in the oven. Arrange the apple slices in a 9″ greased pie dish (use butter – I just wipe a butter wrapper over it).

In a large bowl – add all the other ingredients and beat until smooth. Pour the batter over the apples and bake until firm and golden. About 45 minutes. Serve warm or at room temperature. It was good but more of a traditional custard would have given it a better texture and richness. Next time I would have infused the milk with a vanilla pod instead of using essence  to give a more complex flavor.

Those amazing Araucana eggs from upstate NY

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