Apple Butter Custard Pie

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)

4 eggs

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.