Marion Flexner’s Apple Custard Pie
Submitted by bocca on September 19, 2008 at 10:52 am

DESCRIPTION
Marion Flexner’s Apple Custard Pie

SUMMARY
Yield 0 File under Pies

INSTRUCTIONS
NOTE: This recipe comes from The Southern Heritage Pies and Pastry Cookbook. BUT the note with the recipes states:

Marion Flexner’s Out of Kentucky Kitchens, 1949, is considered the definitive Kentucky cookbook. The Alabama born, Wellesley-educated woman moved to Louisville where she married Dr. Morris Flexner. A woman of broad interested raninginf rom fishing to cooking, gardening, and writing for juveniles, she published her first cookbook, Dixie Dishes in the year 1941.

I did a Google Search for her name and the recipe is also in a book; Out Of Kentucky Kitchens. In there the recipe is called Grandmother Flexner’s Apple Custard Pie (winter apples)

1 cup sugar
1/4 cup water
2 Tbsp. Butter or margarine
1 tsp. ground cinnamon
1/4 tsp. ground nutmeg
5 medium-sized baking apples,
Peeled, cored and sliced
1 unbaked (9-inch) pastry shell
1 egg, beaten
1 Tbsp all purpose flour
2/3 cup whipping cream.

Combine sugar, water, butter, cinnamon, and nutmeg in a medium Dutch oven; stir well. Cook over medium heat, stirring occasionally, until butter melts. Add apples; cover and cook 10 minutes or until apples are tender. Drain apples, reserving ½ cup syrup.
Arrange apple slices in pastry shell; pour syrup over apple slices. Bake at 450° for 5 minutes. Reduce heat to 375°, and bake an additional 15 minutes. Remove pie from oven.
Combine egg and flour in a small mixing bowl, stirring until well blended. Gradually add whipping cream, stirring until smooth. Pour over apple slices. Return pie to oven, and bake at 375° an additional 10 minutes. Cool before slicing.
Yield: one 9inch pie.