MY MOTHER'S APPLE PIE

My Mother's Apple Pie image

Provided by Marcia McCance

Number Of Ingredients 14

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CRUST:
1 pie crust (top and bottom)
10 inch pie plate -- deep dish
APPLES:
5 c thinly sliced tart apple (granny smith ok)
CUSTARD FILLING:
1/4 c sugar
2 Tbsp flour
1/4 tsp cinnamon
1/4 tsp nutmeg
1/4 tsp salt
3 whole eggs, lightly beaten
1 3/4 c milk
1 tsp vanilla

Steps:

1. Buy frozen pie crust or make pie crust (https://www.justapinch.com/recipes/dessert/pie/pie-crust-old-recipe.html?p=6) and place in deep dish 10" pie plate -- IMPORTANT: It must be deep dish or it may overflow.
2. Thinly slice 5 cups of apples (about 4 apples -- or about 2 pounds) and place in crust. 1/4 inch slices -- to layer up on each other and leave spaces for custard to seep in between
3. Mix together the custard filling ingredients and pour it over the apples.
4. Top with other pie crust and Bake 400 F for 15 minutes Then bake 350 F for 30 minutes
5. ALTERNATE: Some people prefer a streusel topping so here is what you will need for that:
6. To make the streusel topping: lightly spoon 1/3 cup all-purpose flour into a measuring cup, and level with a knife. Combine the flour with 1/3 cup packed brown sugar, and 1/2 tsp. cinnamon. Cut 2 1/2 tablespoons of butter into small pieces; then cut into the flour mixture using a pastry cutter or a fork -- it will be crumbly. Set aside in fridge.
7. For Streusel topping: Bake at 325 degrees for 30 minutes. Reduce the oven temperature to 300 degrees; sprinkle the streusel over the pie and bake for an additional 40 minutes.
8. I got the information to flesh out her recipe from: http://veganeveryday.blogspot.com/2010/03/warm-apple-buttermilk-custard-pie.html and also at: http://glutenfreemakeovers.com/tag/gluten-free-apple-custard-pie/