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Apple Custard Pie

Prep Time: 15 minutes
Bake Time: 50 minutes
Yield: 1 pie

  • 1/2 cup (125 mL) sugar
  • 1/3 cup (75 mL) Benson's OR Challenge Canada Corn Starch
  • 3 eggs
  • 1/2 cup (125 mL) butter OR margarine, melted
  • 3/4 cup (175 mL) Crown OR Beehive Golden Corn Syrup (Crown Lily White Corn Syrup may also be used)
  • 1/4 (50 mL) cup milk
  • 1 teaspoon (5 mL) Spice Islands Pure vanilla extract
  • 3 large cooking apples, peeled and thinly sliced
  • 1 (23cm/9-inch) unbaked pie crust
  • 2 tablespoons (30 mL) chopped walnuts, optional

Preheat oven to 375°F/190°C.

Combine sugar and corn starch in medium bowl. Whisk in eggs. Stir in butter, corn syrup, milk and vanilla. Fold in half of apples. Pour into pie crust.

Place remaining apples in overlapping circle on top of pie. Sprinkle with walnuts. Bake for 50 minutes or until center of pie is set. Cool on wire rack. Refrigerate.


Article courtesy of:

Toronto, ON, Canada
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DateDesserts TitleSource
May 2009  Apple Custard Pie 
Apr 2009  Lemon Chiffon Pie 
Mar 2009  1-Dish Cinnamon Swirl Bake 
Feb 2009  1-Dish Peach Streusel 
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