Applesauce Custard Pie

 

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Makes 1 9-inch pie

Talk about wonderful old fashion flavor!  This is it.  The very essence of Autumn;   applesauce custard pies, just out of the oven, filling the air with their heady fragrance.  If you are new to pies take a peek at, Let there be Pie .

 

Perfect pastry(or your favorite recipe) – remember, you can freeze leftover pastry

 

3 eggs

2 ½ cups half and half

1/2 cup sugar, or to taste

1 teaspoon vanilla

A few grindings of nutmeg, or 1/2 teaspoon ground

 

Homemade Applesauce (or your favorite recipe)

 

Make the pastry and chill.  Preheat oven to 350°.  Beat the eggs and allow to sit until the any foam has subsided.  Add the half-and-half, sugar, vanilla and nutmeg and stir well.  Set aside while you line a nine-inch pie pan with the pastry.  Pour in the custard.  Set the pie pan in a larger baking dish and place in the center of the oven.  Fill the outer pan with enough boiling water to come half way up the sides of the pie dish. See Water Bath.  Bake for about forty to forty-five minutes, or until a clean knife inserted into the center comes out clean.  Carefully remove from the oven and gently spread with about a half inch layer of applesauce.  Take the pie out of the water bath and continue to bake for an additional ten to fifteen minutes.  Remove from the oven and allow to cool on a wire rack.

 

 

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