| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs, Dairy | Desserts, Pies & crus | 6 | Servings | |
INGREDIENTS
| Pastry dough for 1 crust, 9" | ||
| Pie | ||
| 1/4 | c | Flour — divided |
| 1 | c | Packed light brown sugar — |
| Divided | ||
| 3 | Apples, cored, peeled — | |
| Halved | ||
| 1 | Egg — beaten | |
| 1 1/2 | c | Milk |
| 1/2 | ts | Cinnamon |
| 1/4 | ts | Fresh grated nutmeg |
INSTRUCTIONS
Preheat oven to 450 F. Line ungreased 9" pie pan with pastry dough. Mix 2 T. of the flour and 1/4 c. of the sugar, blending well and sprinkle evenly over bottom of pie shell. Arrange the apple haves, cored-side up in a pie shell. In a med. bowl, combine the egg and milk. Pour over the apples. In a separate bowl, blend the remaining 2 T. flour with the remaining 3/4 c. sugar, cinnamon and nutmeg. Sprinkle over the apple halves. Bake at 450 F. for 10 minutes., then reduce heat to 325 f. and bake for 30 minutes more or until custard is firm and a knife inserted into it comes out clean. Recipe By : Lansing State Journal/Bobb1744 From: Ladies Home Journal- August 1991 File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/mmdja006.zip
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