Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| ⅓ cup | Fine dry bread crumbs |
| 2 tablespoons | Sugar |
| 1 teaspoon | Cinnamon |
| ¼ teaspoon | Salt |
| 1 \N | 9-inch unbaked pie shell |
| 5 \N | Apples peeles & sugared |
| ¼ cup | Butter cut in pieces |
| 1 cup | Heavy cream |
| ¼ cup | Sugar |
| 3 \N | Egg yolks |
| ¼ teaspoon | Nutmeg |
| ½ cup | Apricot jam |
Combine bread crumbs, sugar, cinnamon, and salt. Mix well. Sprinkle over bottom of pie shell. Arrange apple slices in swirl pattern over crumb mixture and dot with butter. Bake at 425 for 10 minutes. Meanwhile, beat together egg yolks, cream, sugar, and nutmeg. Pour over apples. Lower heat to 375 and continue to bake until custard is set--about 20-25 minutes.
Strain jam and heat to melt in saucepan. Spoon over apples and serve.
CUSTARD GIVES A TWIST TO
TRADITIONAL APPLE PIE
From the <Micro Cookbook Collection of Contemporary Recipes>. Downloaded from Glen's MM Recipe Archive, .