DEEP-DISH APPLE CUSTARD PIE

pastry for single-crust pie
FOR THE APPLE FILLING:
6 cups apples, peeled, cored and sliced
1/2 cup raisins
1/2 cup sugar, divided use
2 tablespoons flour
1 teaspoon cinnamon
FOR THE CUSTARD:
2 egg yolks
1 cup light cream
1/2 teaspoon vanilla

Prepare and chill pastry. While it chills, preheat the oven to 400 degrees F. Select either a 10-inch deep-dish pie pan (preferably ceramic or glass) or a 7-by-11-inch casserole and set it aside.

TO PREPARE THE APPLE FILLING:
In a large bowl, blend the apples with the raisins, 1/4 cup of the sugar, the flour, and the cinnamon. Turn the filling into the pan.

On a sheet of lightly floured wax paper, roll the pastry a little larger than the pan and cut a 1-inch circle in the center. Drape the pastry over the filling, tucking the edge down between the filling and the sides of the pan.

Bake the pie for 40 minutes.

TO PREPARE THE CUSTARD:
As the pie bakes, gently whisk the egg yolks with the remaining 1/4 cup of sugar, the light cream, and the vanilla. Transfer the custard to a narrow-mouthed glass or pitcher.

After 40 minutes, take the pie out of the oven and slowly pour the custard into the center hole. Don't let it run over the top of the pie. If necessary, don't use all the custard.

Reduce the oven temperature to 350 degrees F and bake the pie another 20 minutes. Cool it for at least 10 minutes before serving it.

Servings: 8
Source: Country Journal Magazine, September/October 1990