Catholic Recipe: Castle Apple Pie
This is another variation of apple pie. The bottom has the cooked apples, with a sugar crusted custard on top.
Cut butter or margarine into flour with pastry blender or 2 knives. Add cold water gradually, mixing with fork, until pastry gathers around fork. Roll out on lightly floured board 1/8 inch thick. Line deep 10-inch pie pan; trim edge. Sprinkle almonds and crumbs over pastry in bottom of pie pan. Arrange apple slices in pie pan, layering evenly; do not heap. Bake at 350° for 5 minutes. Meanwhile combine eggs and yolks. Beat slightly. Add cream and 1/2 cup sugar. Stir until sugar dissolves. Pour half of this mixture over apples. Bake until firm (about 1/2 hour). Pour in remaining mixture. Bake again until knife inserted near edge comes out clean (about 1/2 hour). Remove pie from oven. Pour melted butter evenly over top. Sprinkle with remaining sugar. Return to oven. Bake 5 minutes longer, or until top is crusty and golden. Let pie cool somewhat before cutting. Makes 6 servings.Recipe Source: Cook's Blessings, The by Demetria Taylor, Random House, New York, 1965