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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 257.6
  • Total Fat: 11.7 g
  • Cholesterol: 42.2 mg
  • Sodium: 145.8 mg
  • Total Carbs: 37.8 g
  • Dietary Fiber: 1.0 g
  • Protein: 1.6 g

View full nutritional breakdown of Hazel Smith's Apple Custard Pie calories by ingredient
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Hazel Smith's Apple Custard Pie

Submitted by: ZIGWEEGWEE

Introduction

This recipe is a change from regular apple pie and is as simple as baking gets - chop, measure, mix and bake. This is Mrs. Smith's grandmother's recipe, to which I added salt (it didn't taste right without it) and fresh grated ginger. You can certainly use powdered or leave it out entirely, if you prefer. I love the zing of fresh ginger and it goes so well with apples. The juice from the apples mixes with the sugar, butter and egg to make a thick syrup which holds the apple together. This recipe is a change from regular apple pie and is as simple as baking gets - chop, measure, mix and bake. This is Mrs. Smith's grandmother's recipe, to which I added salt (it didn't taste right without it) and fresh grated ginger. You can certainly use powdered or leave it out entirely, if you prefer. I love the zing of fresh ginger and it goes so well with apples. The juice from the apples mixes with the sugar, butter and egg to make a thick syrup which holds the apple together.
Number of Servings: 8

Ingredients

    2 cups Apples, fresh, tart, 2 cup, grated
    .5 stick of unsalted Butter, melted
    1 Egg, fresh, beaten
    .5 tsp Nutmeg, ground
    1 tsp Ginger Root, grated
    1 cup Granulated Sugar
    Pie crust, frozen, ready-to-bake,, single 9"

Directions

1. Preheat the oven to 350 degrees.
2. Grate the apples or pulse in a food processor. I keep the skins on for extra flavor, nutrition and thickening power.
3. Mix in the melted butter, then the egg.
4. Add the sugar and let it sit for a few minutes to allow for the initial release of juices.
5. Add in the nutmeg and grated ginger and mix well.
6. Pour mixture into the frozen pie crust (I used deep-dish, which wasn't quite full) and flatten it out.
7. Bake 30 - 45 minutes, or until the filling doesn't jiggle when shaken.

Number of Servings: 8

Recipe submitted by SparkPeople user ZIGWEEGWEE.






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