Instructions
Preheat the oven to 400 degrees.
Prepare a half recipe pie crust, adding the optional 1/2 teaspoon lemon peel, if desired.
Lightly flour a pastry board or a clean work surface.
With a rolling pin, roll the dough on the floured surface into a circle about 1/8-inch thick, making sure the circle is larger than the pie pan by about 1 inch.
Place the dough in a 9” or 10” pie pan.
Fold the edge over itself, then flute the dough, pressing it down on the rim of the pie pan.
Place aluminum foil on top of the pastry.
Place pie weights (or use dried beans) on top of the foil.
Bake the crust for .
Remove the weights and foil, return the crust to the oven and bake for another or until lightly browned.
Remove from the oven and set aside.
Lower the heat to 350 degrees.
Prepare the filling: Place the apple slices and sugar in a large saucepan over medium heat, cover the pan and cook, stirring occasionally, for , or until the apples are soft.
Remove the pan from the heat.
In a large bowl, beat the eggs until they are well blended.
Stir in the cream, lemon juice, lemon peel, nutmeg and cinnamon, if used and mix thoroughly.
Add the apple mixture and blend thoroughly.
Spoon the apple mixture into the partially baked pie crust.
Bake for or until the top is lightly brown.
The custard will set as the filling cools.
Makes one pie
Visit her food blog, Kitchen Vignettes, at HYPERLINK "http://www.ronniefein.com/"www.ronniefein.com