Sunday, July 23, 2017

Sunday Dessert

Here's a recipe I first posted on April 17, 2006. It is definitely warmer now in July, but it still sounds delicious even if I have to turn on the oven. Another thought? Serve it with French vanilla bean ice cream to cool you off!


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APPLE-BLUEBERRY CUSTARD PIE

For a fruity spring dessert when the evenings are still a little chilly, bake up this lovely creation.  It is perfect for a family gathering or for when friends come by for coffee...

APPLE-BLUEBERRY CUSTARD PIE
3 c Rome apples (4 med-lg apples), peeled and sliced
1 c blueberries
1 1/2 c skim milk
1 1/2 c egg substitute
2 egg whites
1/2 c all purpose flour
1/2 c granulated sugar
1 1/2 tsp vanilla
3/4 tsp ground cinnamon
Nonstick cooking spray
Preheat oven to 350F.  Coat a deep-dish 10-inch non-stick pie pan with cooking spray.  Arrange apple slices and blueberries evenly in pan.  Combine milk, egg substitute and slightly beaten egg whites in a mixing bowl. Add remaining ingredients to milk mixture and beat with a whisk.  Spread batter over apples and blueberries.  Bake one hour until crust forms and pie tests done (toothpick inserted will come out clean.).  Serves eight

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