Aunt Bee: Remember, first you eat the sandwiches and then you eat the apple pie. Not the apple pie and then the sandwiches. Do you understand?
Opie: Yeah, I understand, even if it don’t seem right.
Aunt Bee: Why doesn’t it seem right?
Opie: Well, if you get full before you finish, I’d sure rather leave over the sandwich than the pie.
Aunt Bee: I know, and that’s exactly why I want you to do it the other way, and don’t you forget it.
Opie: Okay, Aunt Bee. Can I have my nickel for milk?
Aunt Bee: Uh-huh. Now remember this is for milk, not another piece of apple pie. You need that milk to make your bones hard.
Aunt Bee: (To Andy) That boy, I declare he’s got the sweetest tooth I ever saw. You know if he had his way, what he’d want for lunch? Two slices of apple pie between two pieces of apple pie and a slab of apple pie for dessert.
Andy: Now that’s not surprising, Aunt Bee, considering the green thumb you’ve got for apple pies.
Aunt Bee: Nonsense. He’s just apple pie crazy.
I recently hosted my first “real” supper at our new home with several of my friends. We had a Thanksgiving style dinner, complete with chicken dressing and cranberry sauce, sweet ‘tater casserole, deviled eggs, rolls, cider, and plenty more. The young ladies did a wonderful job with their homemade foods, and it was a very enjoyable evening.
That morning I had rolled out the dough for a pie crust, planning to make an apple pie for dessert that evening. Well, long story short, the recipe I had used for a bottom and top crust was apparently a deceitful one, and I only had enough dough for the bottom. I didn’t know what I was going to do, because who makes apple pies with no top crust? So I began digging through my cookbooks for another pie I could make with the ingredients I had in my pantry, and I ran across an apple custard pie recipe that I’d never tried, and it didn’t require a top crust so I decided to give it a go.
Turns out it’s super easy, tastes wonderful, and I think I’m hooked on this recipe from now on when it comes to making apple pie.
Here’s my version of it:
- 6-8 tart apples (or any apples you have on hand)
- 1 9-inch unbaked pastry shell
- 3/4 cup sugar
- 3 tablespoons all-purpose flour
- 1/2 teaspoon salt
- 1/4 cup half & half
- Ground cinnamon
- Peel, core, and cut (into cubes or slices, you pick) apples.
- Place in 9-inch unbaked pastry shell (recipe for that here).
- Combine sugar, flour, and salt in small bowl; add half & half; stir. Pour mixture over apples.
- Sprinkle top with ground cinnamon.
- Cover loosely with foil and bake at 375 degrees for about 1 hour.
- Remove foil; bake 15 minutes or till apples are done.
- Serve warm.
And that’s all there is to it. Bon apetit!
Have a blessed day!