Apple Custard Pie

(Picture courtesy of avlxyz at

Today I have a few things begging me to use them, and this is the solution.   Incidentally, the local Amish discount/bulk food store sells sleeves of pie filling of several types, and the remaining apple filling just has to find a home.   There’s a graham cracker pie crust in the freezer I feel like pulling out.   And we’ll always have Paris custard, got those farm eggs from the same little store.

With those things in mind I went searching and found a recipe, which is below.

1 1/2 c. applesauce
1/2 c. sugar
1/2 tsp. cinnamon
3 eggs (beaten)
1/4 tsp. salt
1 1/2 c. milk

Mix applesauce, sugar, cinnamon, eggs, salt and milk. Line 10 inch or 9 inch deep dish pie plate with pastry. Pour apple custard mixture into crust and bake at 450 degrees for 10 minutes. Reduce heat to 350 degrees and bake 45 minutes more or until knife comes out clean.

Okay, obviously I will be substituting apple pie filling for the applesauce.

This is going to happen later this afternoon, and maybe I’ll have a new picture to add in later.

Newmade apple custard pie

Ruth Calvo

Ruth Calvo

I've blogged at The Seminal for about two years, was at cabdrollery for around three. I live in N.TX., worked for Sen.Yarborough of TX after graduation from Wellesley, went on to receive award in playwriting, served on MD Arts Council after award, then managed a few campaigns in MD and served as assistant to a member of the MD House for several years, have worked in legal offices and written for magazines, now am retired but addicted to politics, and join gladly in promoting liberals and liberal policies.