Another Snow family favorite is this pie, made from an old family recipe. Family historian Allen Snow says the pie got its name because, deceptively, it looks like a simple egg-custard pie — while in actuality it’s a dried-apple pie. From Ida Victoria Holder Snow
Yield:
Serves 8 to 10Ingredients
2 cups dried apples
about 3/4 teaspoon sugar
about 1/2 teaspoon cinnamon
1 unbaked, 9-inch deep-dish pie shell
3 eggs
1/2 cup sugar
1/4 teaspoon salt
2 cups milk
1 teaspoon vanilla extract
nutmeg or allspice
Instructions
In a medium saucepan, cover apples with water. Cook over medium heat for 15 to 20 minutes, or until the apples are tender and the water is absorbed (stir often so the fruit won’t burn). Season with 3/4 teaspoon sugar and 1/2 teaspoon cinnamon, or to taste. When mixture is cool, spoon into a deep-dish unbaked pie shell to make a half-inch layer of fruit.
Beat eggs. Add sugar, salt, milk, and vanilla. Pour the mixture over the fruit and bake at 350 degrees F until custard is done, about 40 minutes. Sprinkle top with nutmeg or allspice.