This recipe appears in:American Classics: Cider Custard Pie
This recipe is adapted from Hermine B. Horman's book A Century of Mormon Cookery, Volume 2. Custard pies are delicate and best when served within a day or two.
- For the Crust
- 1 unbaked pie crust (I used the Food Lab's Easy Pie Crust)
- 1 white, beaten
- For the Filling
- 4 cups apple cider
- 3 large eggs
- 1/2 cup sugar
- 2 tablespoons vegetable oil
- 2 tablespoons all purpose flour
- 1 cup whole milk
- 1 teaspoon vanilla
- 1/2 teaspoon cinnamon
- 1/4 teaspoon nutmeg
Preheat oven to 400°F. In a medium saucepan bring cider to a light boil over over high heat, stirring occasionally, then reduce heat to medium. Simmer for 20 minutes or until mixture has reduced to 1 cup. Set aside to cool.
Roll out crust. For a nine inch pan your bottom crust should be around 11 inches in diameter. Place bottom crust in pie pan or dish. Flute the edges and brush crust with egg white. Place in refrigerator until filling is ready.
Beat eggs with sugar until mixture is thick and lemony (light yellow colored). Gradually add in vegetable oil and flour.
In a medium bowl slowly combine cooled cider with milk, whisking constantly. Add vanilla to cider mixture and slowly incorporate it with egg mixture. Pour custard filling into prepared pie shell. Sprinkle with cinnamon and nutmeg. Bake on center rack for 25 minutes or until knife inserted near the center of the custard comes out clean. Remove from oven and cool on wire rack the refrigerate to chill before serving.