My great-grandmother Myra was many things: an incredible seamstress, a fantastic mother, and an amazing cook, to say a few. Her apple custard pie recipe was one delicious treat that my grandfather always remembered eating as a child fondly, but was unable to re-create due to not having a written recipe. A few years ago, amazing man that he is, he stepped into the kitchen and tinkered and tinkered using only the memories he had of Myra making it when he was a child, until he finally got it.
This apple custard pie is unlike anything else you’ve ever tasted- delicious on its own or with ice cream, it is not as sweet as traditional apple pie, but even more delicious. If I’m being honest, every time I make it I eat it for breakfast at least once. It’s just that good.
Myra’s Custard Apple Pie
- 12 Cooking Apples
- 3 Pie Crusts (I use Pillsbury's but you can make it from scratch if you want to!)
- 3 Sleeves Saltine Crackers
- 2 cups Sugar
- 4 Eggs
- 12 oz. Evaporated Milk
- 12 oz. Water
- 3 tbsp Vanilla Extract
- To begin, peel and slice your apples. The apple slices should be about 1/6 inch think.
- Place your pie crust in your pie tin and cover the bottom with a layer of apple slices.
- Next, crush up your saltines. I like to put them in a gallon back and crush with my hands before going in with a rolling pin.
- Add a layer of cracker crumbs on top of the apples. Then a layer of apples, then crumbs, etc. End with a layer of crumbs; this will form the top crust.
- In a large mixing bowl, combine the vanilla, eggs, evaporated milk, and water. Slowly add in the sugar and mix until smooth to form the custard.
- Slowly poor the custard over the crumbs and apples, making sure to soak thoroughly.
- Place in the oven at 375 degrees for 50 minutes.
Voila! Top your apple custard pie with ice cream or eat alone, and enjoy a delicious piece of my family’s history.