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" Recipe courtesy of Brass Sisters HOLIDAY APPLE CUSTARD PIE MAKES 12 SLICES 1 unbaked 9-inch pie shell 4 medium apples, peeled, cored, and cut into thin wedges (enough for two layers) 1 cup sugar 1 teaspoon cinnamon 1/2 teaspoon salt 1 cup heavy cream 2 eggs 1 teaspoon vanilla 2 tablespoons butter, cut into small dice 1 Set the oven rack in the middle position. Preheat the oven to 450\u00B0F. Coat a 9-inch ovenproof glass pie plate with vegetable spray.  2 Arrange approximately half of apple slices on bottom of piecrust in an overlapping pattern. Sift together sugar, cinnamon, and salt. Sprinkle half of cinnamon sugar over apples. 3 Pour heavy cream into a 2-cup glass measuring cup. Add eggs and vanilla and beat with a fork or small whisk to combine. Pour half of egg mixture over top of pie. Layer remaining apples in pie and sprinkle with remaining cinnamon sugar. Pour remaining cream mixture over top of pie. Dot with butter. 4 Bake 10 minutes, reduce oven temperature to 350\u00B0F, and bake 45 minutes more, or until filling bubbles rapidly and edges of crust are nicely browned. Check pie during baking; if crust is browning too quickly, cover loosely with foil. Cool pie on rack at least 2 hours before serving. This pie is best served the day it is baked. Store covered with paper towels and plastic wrap in the refrigerator. DEVON MAKES THE APPLE PIE Not having to make a top crust always makes a pie recipe more appealing to me. And this recipe, using a frozen pie shell, is really, really easy. The results are sophisticated enough that no apologies will be needed at the table.  Slicing the apples is the most complicated part. I like to quarter them, peel and core each quarter, and then slice them into four pieces. It&amp;#039;s worth it to take the time to arrange them nicely in the pie shell. Keep tucking the extra slices in wherever you see space to use them all up--you really want this to be about the fruit. Choose tart apples: good hard Macouns, McIntosh, or even Granny Smiths if nothing else is available. I couldn&amp;#039;t bring myself to add all the sugar. Half seemed about right to me, and the pie was plenty sweet. The recipe says 12 slices, but I got 8 nicely shaped slices--6 at dinner and 2 that were delicious cold for breakfast. "^^<http://www.w3.org/2001/XMLSchema#string>
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