1 unbaked 9-inch pie shell
4 medium apples, peeled, cored, and cut into thin wedges (enough for two layers)
1 cup sugar
1 teaspoon cinnamon
½ teaspoon salt
1 cup heavy cream
2 eggs
1 teaspoon vanilla
2 tablespoons butter, cut into small dice


1. Set the oven rack in the middle position. Preheat the oven to 450 degrees. Coat 9-inch ovenproof glass pie plate with vegetable spray.
2. Arrange approximately half of apple slices on bottom of piecrust in an overlapping pattern. Sift together sugar, cinnamon and salt. Sprinkle half of cinnamon sugar over apples.
3. Pour heavy cream into 2-cup glass measuring cup. Add eggs and vanilla and beat with a fork or small whisk to combine. Pour half of egg mixture over top of pie. Layer remaining apples in pie and sprinkle with remaining cinnamon sugar. Pour remaining cream mixture over top of pie. Dot with butter.
4. Bake 10 minutes, reduce oven temperature to 350 degrees F., and bake 45 minutes more, or until filling bubbles rapidly and edges of crust are nicely browned. Check pie during baking; if crust is browning too quickly, cover loosely with foil. Cool pie on rack at least 2 hours before serving. This pie is best served the day it is baked. Store covered with paper towels and plastic wrap in the refrigerator.

Recipe courtesy of The Brass Sisters, Heirloom Baking, 2006.

The Brass Sisters found this recipe written on the back of a private outpatient admitting notification form from Salem Hospital. The recipe was credited to someone named S. Lake. Although it was titled German Apple Pie, they found similar recipes for Swiss Apple Pie and French Apple Pie.

They decided to refer to it as Holiday Apple Pie because its not only simple to make and bakes in less than an hour, but it also presents well. To the Brass Sisters, no holiday is complete without a good apple pie.

Apple Custard Pie
Categories :, , , , ,