Apple Custard Pie
Bake Time: 50 Minutes
Yield: 1 Pie
1/2 cup (125 mL) sugar
1/3 cup (75 mL) Challenge® CANADA or
BENSON’S® Corn Starch
3 eggs
1/2 cup (125 mL) butter or margarine, melted
3/4 cup (175 mL) BEEHIVE® or
CROWN® Golden Corn Syrup
1/4 cup (50 mL) milk
1 teaspoon (5 mL) SPICE ISLANDS Pure vanilla extract
3 large cooking apples, peeled and thinly sliced
1 (9-inch/23cm) unbaked pie crust
2 tablespoons (30 mL) chopped walnuts, optional
Directions
Preheat oven to 375°F (190°C). Combine sugar
and corn starch in medium bowl. Whisk in eggs. Stir
in butter, corn syrup, milk and vanilla. Fold in half of the
apples. Pour into pie crust. Place remaining apples in
overlapping circle on top of pie. Sprinkle with walnuts.
Bake for 50 minutes or until center of pie is set.
Cool on wire rack. Refrigerate.
Bake Time: 50 Minutes
Yield: 1 Pie
1/2 cup (125 mL) sugar
1/3 cup (75 mL) Challenge® CANADA or
BENSON’S® Corn Starch
3 eggs
1/2 cup (125 mL) butter or margarine, melted
3/4 cup (175 mL) BEEHIVE® or
CROWN® Golden Corn Syrup
1/4 cup (50 mL) milk
1 teaspoon (5 mL) SPICE ISLANDS Pure vanilla extract
3 large cooking apples, peeled and thinly sliced
1 (9-inch/23cm) unbaked pie crust
2 tablespoons (30 mL) chopped walnuts, optional
Directions
Preheat oven to 375°F (190°C). Combine sugar
and corn starch in medium bowl. Whisk in eggs. Stir
in butter, corn syrup, milk and vanilla. Fold in half of the
apples. Pour into pie crust. Place remaining apples in
overlapping circle on top of pie. Sprinkle with walnuts.
Bake for 50 minutes or until center of pie is set.
Cool on wire rack. Refrigerate.
Tips
CROWN LILY WHITE® Corn Syrup can
be used in place of the BEEHIVE® or
CROWN® Golden Corn Syrup.
CROWN LILY WHITE® Corn Syrup can
be used in place of the BEEHIVE® or
CROWN® Golden Corn Syrup.
© 2007 ACH Food Companies Inc., All rights reserved.