Apple Custard Pie

One of my family's favorite fall desserts is this easy but scrumptious apple custard pie that I adapted from a recipe originally found in Taste of Home magazine.  One of my brothers-in-law once commented, "Even the smell of this pie just screams 'fall.' "  I couldn't agree more. :)  It is simply fantastic.

INGREDIENTS:
Pastry for a single-crust pie (store-bought is fine, though I'll be posting my tips for homemade crust soon!)
3 cups peeled, sliced tart apples (about 4 medium)
1/3 cup sugar
1 teaspoon ground cinnamon

CUSTARD:
1 cup heavy cream (or evaporated milk)
1 egg
1/2 cup sugar
1 tsp vanilla extract
(If you like a more "custardy" sort of pie, as I do, double this part of the recipe and fill up the pie crust almost to the top with it.  There will usually be a tad leftover that won't fit into the crust... maybe a few tbsp or so... but I find it worth it. :) It will add about 5-10 min to the second baking time.)

 1) Place unbaked pastry into a deep-dish, 9-inch pie plate.  (Most Pyrex pie plates sold in stores today are deep-dish.)  Arrange apples over the crust. Combine sugar and cinnamon; sprinkle over apples. Bake at 375° for 20 minutes.
 2) Meanwhile, for custard, whisk milk, egg and sugar in another small bowl until smooth. Pour custard over the partially-cooked apples.

 3)  Bake 25-30 minutes longer or until a knife inserted near the center comes out clean. Cool on a wire rack for 1 hour.

 4)  Chill for at least 3 hours before serving.
Refrigerate leftovers.

Tastes great with a bit of whipped cream on top of each slice.  My mouth is watering just thinking about it! :)
Yield: 6-8 servings.

Notes about apples for baking:  I love baking with Granny Smith apples, and they work very well in this recipe.  If you do use them, however, be sure to slice them pretty thinly so that they will be fully cooked and tender when the custard part is done.  Golden Delicious apples, especially while they are still on the green side, also work well here, as do Empires and Paula/Ida Reds.   Red Delicious apples, despite their name, are NOT delicious in most baking recipes... they're very sweet, and they don't bake up well.  Macintosh work well if combined with other, firmer apples, but I don't usually use them by themselves... they disintegrate too easily when baking.  When combined with two or three other varieties, however, they add a great flavor to apple pies in general.

Phenomenal Fudge Sauce

Make this easy but fabulous hot fudge sauce but once, and you'll realize that the store-bought stuff can stay there... at the store. ;)

Ingredients:
*1 14-ounce can sweetened condensed milk
*12 ounces (2 cups) semi-sweet chocolate chips
*1/2 cup milk
*1 cup mini marshmallows
*1/4 tsp salt
*1/2 -1 tsp vanilla

Super-Easy Directions:
Place all ingredients EXCEPT VANILLA in a heavy-duty pot (a 2-quart pot is perfect) over medium-low heat.  Stir occasionally until chocolate chips and marshmallows are melted.  Remove from heat and stir in vanilla (or other flavoring... almond, orange, rum, liqueurs, etc.) to taste.  Cool slightly, pour into glass storage containers (a quart canning jar, several smaller jam jars, etc.), cover, and store in refrigerator.   Makes approximately 3 1/2 cups and keeps at least several weeks in the fridge... if you don't eat it all first, that is. :)

To serve over ice cream or other desserts, remove desired quantity from jar and warm in a small saucepan over low or medium-low heat, stirring constantly, until warmed through and pourable.  This will only take a minute or two.  Then top your favorite desserts and enjoy! :)  Chocolate-dipped strawberries, anyone?? Or do as my kids do, and eat it straight out of the jar, as a spoonful of good fudge. :)