Mary Ryan’s Apple Custard Pie

Mary Ryan’s Apple Custard Pie

2 pie crusts (to make a double crust pie)

6-8 baking apples

2/3 cup + 1 tablespoon sugar

1 clove

2 eggs

2/3 cup cream

1/2 teaspoon vanilla extract

Preheat oven to 350F.

Place one pie crust into pie plate.

Peel, core and chip apples. Mix with 2/3 cup of sugar and clove. Add to pie crust.

Brush crust edge with cold water. Place second crust on top of pie to form the upper crust. Press edges firmly together. Trim excess crust. Flute edges. Cut a one inch hole in the center of the upper crust. Place in oven and bake for 30 minutes or until apples just start to soften. Remove from oven.

For custard mixture, beat one egg and sugar together; then beat in cream and vanilla extact. Carefully, pour custard into hole in crust. Beat second egg and brush generously over entire crust. Return to oven for 30 minutes.

Listen to our podcast for MARY RYAN’S TIPS for making Apple Custard Pie.

Author: Corey

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