Custard Applesauce Pie
Source: Vintage Recipes from Amy Vanderbilt's Complete Cookbook (c. 1961)
1 package pie crust mix
2 cps thick, unsweetened applesauce
1/8 tsp powdered nutmeg
1/2 cp sugar
3 cps milk, scalded
1/8 tsp salt
1 tsp vanilla
1 cp heavy cream, optional
1 - Make pastry according to directions on package
2 - Line deep 10-inch pie pan
3 - Flute edge of pastry with thumb and forefinger
4 - Start oven at hot (425 degrees F.)
5 - Combine applesauce and nutmeg in mixing bowl.
6 - Beat sugar with eggs slightly.
7 - Add scalded milk slowly to sugar and eggs while stirring.
8 - Add salt and vanilla.
9 - Pour slowly into applesauce mixture, blending well.
10 - Taste for sweetness.
11 - If necessary add more sugar.
12 - Pour into pie shell and sprinkle lightly with nutmeg.
13 - Bake 30 or 40 minutes, or until knife inserted near center comes out clean.
14 - Let cool.
15 - Garnish with ruffle of whipped cream if desired.
Mkes 6 servings.