| CATEGORY |
CUISINE |
TAG |
YIELD |
| Fruits, Eggs, Dairy |
Chicago |
Pies, Fruits |
8 |
Servings |
INGREDIENTS
| 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 |
INSTRUCTIONS
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
Posted to MM-Recipes Digest V3 #307
Date: Sat, 9 Nov 1996 20:04:53 +0000
From: Linda Place <placel@worldnet.att.net>
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