Ingredients

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1 pie crust (blind bake the crust)

6 tablespoons butter

0.75 cup stewed, pureed apples (Though it varies by size, this typically requires around 4 apples.)

1 lemon Juice

0.75 cup sherry

0.5 cup heavy cream

0.75 cup white sugar

4 eggs

2 teaspoon grated nutmeg (or to taste)

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Preheat the oven to 400°F.

1. Use whatever pastry recipe you’d like to create the single crust.

2. Start preparing the custard filling. Melt the butter and leave to cool.

3. Peel and dice the apples, transfer them to a pot, and add just enough water to cover them. Boil until they’re soft (about 30 minutes). Add a few dashes of ground cinnamon.

4. Strain and mash the apples when they’re done.

5. Squeeze the lemon, remove any seeds, and add the juice to ¾ cup of the stewed apples. Add the sherry, cream, and sugar, and mix until well incorporated.

   6 Add melted butter, blending well.

6. Beat and fold in the eggs.

7. Roll out the pie crust into a deep (roughly 1½ to 2 inches deep), 8-inch pie plate.

8. Add the grated nutmeg to the custard and spoon everything into the pastry-lined pie plate.

9. Bake for 15 minutes at 400°F. Reduce the heat to 350°F and bake for another 45 minutes or until a tester comes out clean. Place a baking tray or a sheet of aluminum foil on the bottom rack to catch any spills.

10. Cool before serving. I served mine with sliced apples and a cloud of whipped cream.