Hiestand House Apple Pie

Served at the Hiestand House B&B in Marietta, PA (September 2002)
The innkeepers told my parents it was based on traditional Amish apple custard pie recipe.

9" unbaked deep dish pie shell

3 c. sliced apples

1 c. sugar
1 c. flour

1 tsp. cinnamon
Dash nutmeg

1 1/2 c. half and half or milk
1 tsp. almond extract
1 egg, beaten
1 tsp. vanilla
1/4 tsp. salt

2 Tbsp. butter, cut into pieces
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• Preheat oven to 375 degrees
• Arrange half of apples in bottom of pie shell.
• Mix sugar and flour together and sprinkle half of mixture over apples. Add remaining apples. Cover with remaining flour/sugar mixture.
• Sprinkle with cinnamon and nutmeg.
• Mix milk, almond and vanilla extracts, salt and egg. Pour mixture over top of pie.
• Dot with butter.

Bake for 50-55 minutes or until custard sets. Can be served warmed, room temp or chilled. A la mode.

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