| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy, Eggs | Apples, Bobbie – no, Desserts, Pies/tarts | 8 | Servings | |
INGREDIENTS
| 1 1/2 | c | All-purpose flour |
| 1/2 | ts | Salt |
| 1/2 | c | Cold butter or margarine |
| 3 | c | Tart apples; sliced/peeled |
| 1/3 | c | Sugar |
| 1 | ts | Ground cinnamon |
| 1 | c | Evaporated milk |
| 1 | Egg | |
| 1/2 | c | Sugar |
INSTRUCTIONS
CUSTARD In a bowl, combine flour and salt; cut in butter until crumbly. Press onto the bottom and up the sides of a 9 inch pie plate. Arrange apples over the crust. Combine sugar and cinnamon; sprinkle over apples. Bake at 375 F. for 20 minutes. For custard, whisk milk, egg and sugar until smooth. Pour over apples. Bake for 25-30 minutes longer or until a knife inserted near the cener comes out clean. Cool on a wire rack. Refrigerate leftovers. Yield: 6-8 servings. Submitted by Carol Adams, Medina, Texas MC formatting by bobbi744@sojourn.com Recipe by: Taste of Home Magazine, Oct/Nov. '97, p. 65 Posted to MC-Recipe Digest V1 #822 by Roberta Banghart <bobbi744@sojourn.com> on Oct 01, 1997
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