Line a pine pan with pie crust. Core, peel, and add 2 large apples or (4) peaches.
Beat together
2 Egg yolks
2/3 c Sugar
2 (1) c Milk
½ tsp Vanilla
¼ tsp Nutmeg
2 Tbls Flour
Pour this custard over the apples. Cover the pie with a lattice of pastry*. Bake the pie in a hot oven (450˚) for 15 minutes, then bake it in a slow oven (325˚) for 30 minutes longer.
*The lattice may be omitted and the pie may be baked, cooled, and topped with a meringue made with
2 Egg whites
4 Tbls sugar
½ tsp Vanilla
3 Tbls Finely chopped nut meats.
Bake the meringue in a slow oven (300˚) for 15 or 20 minutes.
1 9” pie