APPLE CUSTARD PIE
Sandy Miller - Jobstown

1 9-inch unbaked pie crust
6 cups thinly sliced, peeled and cored cooking apples
1 cup sugar (separated)
3 tbsp all-purpose flour
1/2 tsp salt
1/4 tsp cinnamon
2 eggs
3/4 cup half & half or milk
Dash nutmeg

Prepare pie crust with fluted edge. Preheat oven to 375. In large bowl, toss apple slices with 3/4 cup sugar, flour, salt and cinnamon until well coated. Arrange apple slices in pie crust. In small bowl, with wire whisk or fork, beat eggs with 1/4 cup sugar, half & half and nutmeg; pour over apple slices; cover loosely with foil. Bake 45 minutes; remove foil and bake 30 to 40 minutes more or until knife inserted in custard comes out clean. Cool, then refrigerate. Makes 6 to 8 servings.

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