Ingredients

Apples

• 150 g Tree Top Evaporated Apples (1/2 x 3/8 x 1/4″), firmly packed
• 474 g Tree Top Apple Juice Concentrate (reconstituted with 197.50 g water)

Custard

• 100 g sugar
• 2 g grated orange rind
• 1.50 g salt
• 100 g egg, separated
• 16 g flour
• 246 g milk

Directions

Apples:

Cook apples in Tree Top Apple Juice in a covered pan 30 minutes or until soft. Cool.

Custard Method:

Preheat oven to 350 F.

Mix sugar, salt, flour and orange rind with egg yokes; add milk. Stir in apples.

Beat egg whites until stiff peaks form. Fold into sugar mixture.

Spoon mixture into 6 to 8 ungreased custard cups, or a 1-1/2 quart baking dish. Set in a pan of hot water (1″ deep). Steam bake at 350 F about 30 minutes for cups, or about 45 minutes for dish. Serve warm or cold.

Serves 6 to 8. Mixture may be poured into a 9″ unbaked pie shell. Bake 45 to 50 minutes at 375 F.