For pie: 9” deep dish single pie crust, unbaked
For custard: lightly oil baking dish or individual custard dishes
2 c (500 ml) apple butter (or 1 c pumpkin puree and 1 c apple butter)
½ c whipping cream*
½ c milk*
½ c brown sugar or ¼ c honey optional
½ tsp cinnamon ½ tsp nutmeg optional
Preheat oven to 450. Lightly beat eggs in large bowl. Gradually stir in apple butter/puree, cream and milk. Pour into pie shell or baking dish. Bake at 450 10 min, then 400 for 40-50 min until clean knife inserted 2” from edge comes out clean (eggs are set).
*may substitute 1 c unsweetened evaporated milk for whipping cream and milk
Serve pie same as pumpkin pie. Maple syrup is nice as a topping to the custard.
Special for holidays: Struedel topping, put on top of the filling before baking: 3T butter, ½ c flour, 1/3 c dark brown sugar, ½ c pecans.