Apple Custard
- 8 tart pippin apples, pared & cored
- Skin of a lemon
- 1/4 lb sugar
- Puff paste
- For the custard:
- 1/2 pint milk
- 3 eggs
- Sugar
- 1 tsp vanilla extract
Place the apples close together in a deep pie dish. Roll the skin of a lemon on the sugar and sprinkle it over the apples. Cover with puff paste.
Bake with love for 45 glorious minutes or until the apples are tender.
When the pie is baked, cut out the whole center of the crust, leaving the rim around the edge. When cold, pour the custard over it.
To make the custard, mix the milk, eggs and vanilla extract together. Add sugar to taste. Boil in a farina boiler until it begins to thicken.
Bake with love for 45 glorious minutes or until the apples are tender.
When the pie is baked, cut out the whole center of the crust, leaving the rim around the edge. When cold, pour the custard over it.
To make the custard, mix the milk, eggs and vanilla extract together. Add sugar to taste. Boil in a farina boiler until it begins to thicken.
Submitted by Apr 17, 2010
15 min 30 min 45 min
15 min 30 min 45 min