Apple Custard Bars

This was originally a pie recipe that I got from TOH magazine, but I converted it to bars, just for fun! This does make an excellent pie, too, just halve the recipe. I may just post this again, in pie form, so that people who do searches for pies can find it. The crust is quite simple (finally!) I never can make a crust without the family running away in fear of getting hit with flying pastry thrown in frustration. This doesn't look too pretty, but it sure is good!

Ready In:
1hr 20mins
Serves:
Units:

ingredients

directions

  • FOR CRUST:.
  • Preheat oven to 375 degrees.
  • Combine flour and salt.
  • Cut in butter until crumbly.
  • Press into bottom and up sides of a 13"x9"x2" cake pan.
  • Put in apples.
  • Combine 2/3 cup sugar with cinnamon.
  • Sprinkle over apples.
  • Bake for 20 minute.
  • Remove from oven.
  • FOR CUSTARD:.
  • Whisk milk, eggs, and rest of sugar until smooth.
  • Pour over apples.
  • Bake 25-30 minutes longer or until knife in center comes out clean.
  • If you're worried the crust will be too browned, whatever is showing up above the custard, just put foil all the way around the edges.
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RECIPE MADE WITH LOVE BY

@Marla Jones
Contributor
@Marla Jones
Contributor
"This was originally a pie recipe that I got from TOH magazine, but I converted it to bars, just for fun! This does make an excellent pie, too, just halve the recipe. I may just post this again, in pie form, so that people who do searches for pies can find it. The crust is quite simple (finally!) I never can make a crust without the family running away in fear of getting hit with flying pastry thrown in frustration. This doesn't look too pretty, but it sure is good!"
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  1. Ginger Rose
    This tasted really good! I used pears instead of apples so it took longer to cook as they were very juicy. I also added some water to the dough as it was still floury and not very crumbly. A lovely way to end a meal!
    Reply
  2. Ginger Rose
    This tasted really good! I used pears instead of apples so it took longer to cook as they were very juicy. I also added some water to the dough as it was still floury and not very crumbly. A lovely way to end a meal!
    Reply
  3. Marla Jones
    This was originally a pie recipe that I got from TOH magazine, but I converted it to bars, just for fun! This does make an excellent pie, too, just halve the recipe. I may just post this again, in pie form, so that people who do searches for pies can find it. The crust is quite simple (finally!) I never can make a crust without the family running away in fear of getting hit with flying pastry thrown in frustration. This doesn't look too pretty, but it sure is good!
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