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. To try Myra’s apple custard pie for yourself, you will need:
12 cooking apples
3 pie-crusts (I use Pillsbury’s but you can make it from scratch if you want to!)
3 sleeves of saltine crackers
2 cups sugar
1 12 oz can evaporated milk
12 oz water
3 tbsp. vanilla extract
(Makes 3 pies)
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.