Apple Custard Pie

06 Jan

Grandmama (originally from Aunt Babe)

I found this recipe in Aunt Jaymie’s recipe box. It was written on an index card in Grandmama’s handwriting. This is different from the Apple Pie I used to make with Grandmama because this one includes egg and sour cream.


  • 7-8 green apples, peeled, cored, and cut into 1/8 inch slices
  • 1 1/3 cup sugar
  • Sprinkle of salt (enough or
  • Sprinkle of cinnamon
  • 1 egg
  • 3/4 cup thick sweet cream or fresh sour cream


  • Line pie tin with crust and build up a high rim.
  • Sprinkle with 1/2 cup sugar on bottom crust.
  • Arrange apple slices as close as possible, overlapping a little.
  • Sprinkle 1/2 cup sugar over apples and a light sprinkling of salt.
  • Beat lightly 1 egg and add 1/3 cup sugar and add 3/4 cup thick sweet cream or sour cream.
  • Stir together and pour over apples to fill the pan.
  • Sprinkle with cinnamon.
  • Bake in hot oven at 450 for 10 minutes. Reduce heat to 350 and bake until apples are tender when pricked (about 1 hour).

Aunt Babe’s Tips:
The amount of sugar really depends upon the tartness of the apples. A sweet apple is good for apple custard.

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Posted by on January 6, 2012 in Desserts, Pies



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