Ingredients
- 1 pie crust (cooked lightly)
- 1 pound apples (2 large firm-tart apples such as Granny Smith or Northern Spy, peeled and cored)
- 1 pound apples (2 large firm-sweet such as Pink Lady, peeled and cored)
- 3 tablespoons lemon juice
- 3 tablespoons dry sherry
- 2 tablespoons butter (salted)
- 2/3 cup granulated sugar
- 3 large eggs
- 1 cup half and half cream
- 1/4 teaspoon ground cinnamon
- 1/4 teaspoon freshly grated nutmeg
- 1/4 teaspoon salt
How to Make
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Step 1: Preheat your oven to 400°
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Step 2: Reduce the oven temperature to 350°.
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Step 3: Using a box grater, grate the apples down to the core.
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Step 4: Transfer to a medium-size bowl and stir in the lemon juice and sherry.
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Step 5: In a large, heavy-bottomed skillet over medium-high heat, melt the butter; then add the apples (with their liquid) and the sugar, and cook, stirring, until the liquid begins to boil.
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Step 6: Reduce the heat to a simmer; then continue cooking, stirring occasionally, until the apples are tender and most of the liquid evaporates, about 10 minutes.
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Step 7: Remove from the heat and let cool 10 minutes.
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Step 8: Meanwhile, in a large bowl, whisk together the eggs, cream, cinnamon, nutmeg, and salt. Stir in the apple mixture.
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Step 9: Pour the filling into the crust; then bake until the custard is set but not browned,
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Step 10: About 35 minutes. Let cool on a rack 30 minutes.
We hope you enjoy this recipe!
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