I tried making an apple custard pie, but the custard was watery and thin. I need help with ratios of eggs, milk, sugar. The recipes I've come across on the internet all use different ratios (how can they all work??) so I picked one and the pie is still weeping as I type. Do I need to cook apples first? Most of the recipes I've seen call for raw apple slices, but apples exude juice when baking, right? Wouldn't that contribute to a watery custard? Anyway, here is the recipe I followed. I also had to bake it longer as it wasn't setting according to the given time.
unbaked 9 inch pie shell
3 medium apples, sliced thin
1 tsp. cinnamon
1/2 tsp. nutmeg
2 tbsps. sugar
3 eggs, lightly beaten
1/3 cup sugar
2 cups 2% milk
1/2 tsp vanilla
Sprinkle cut up apple slices with seasonings/ 2 tbsps sugar. For the custard, whisk eggs, vanilla and sugar together. Heat milk until scalded and slowly pour into egg mixture. Stir until combined. Layer slices in pie shell then add custard. Bake at 350 degrees for 1 hour in lower third of oven. Pie is ready when knife cut near edge and close to center is clean. (My pie took about 1 hour 20 minutes.)
Any help would be most appreciated including links. Thanks!
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