Cider Custard Pie
You can never have too many dessert recipes, so give Cider Custard Pie a try. This recipe covers 5% of your daily requirements of vitamins and minerals. One portion of this dish contains roughly 5g of protein, 12g of fat, and a total of 281 calories. This recipe serves 8. A mixture of all purpose flour, nutmeg, unbaked pie crust, and a handful of other ingredients are all it takes to make this recipe so flavorful. It is a good option if you're following a vegetarian diet. From preparation to the plate, this recipe takes approximately 2 hours.
Preheat oven to 400°F. In a medium saucepan bring cider to a light boil over over high heat, stirring occasionally, then reduce heat to medium. Simmer for 20 minutes or until mixture has reduced to 1 cup. Set aside to cool.
Roll out crust. For a nine inch pan your bottom crust should be around 11 inches in diameter.
Place bottom crust in pie pan or dish. Flute the edges and brush crust with egg white.
Place in refrigerator until filling is ready.
Beat eggs with sugar until mixture is thick and lemony (light yellow colored). Gradually add in vegetable oil and flour.
In a medium bowl slowly combine cooled cider with milk, whisking constantly.
Add vanilla to cider mixture and slowly incorporate it with egg mixture.
Pour custard filling into prepared pie shell.
Sprinkle with cinnamon and nutmeg.
Bake on center rack for 25 minutes or until knife inserted near the center of the custard comes out clean.
Remove from oven and cool on wire rack the refrigerate to chill before serving.