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Correction
In last week’s Rappahannock News, one of the recipes had several mistakes in it. The following is the corrected version of the recipe. We regret any inconvenience caused by the errors. Struesel-topped apple custard pie
I (10-inch) unbaked pastry shell
4 c. pared and sliced allpurpose apples (about 4 large apples)
1 14-oz. can sweetened condensed milk (not evaporated milk)
2 eggs
1/4 c. butter or margarine, melted
1/2 tsp. ground cinnamon
dash ground nutmeg
3 T. chopped nuts
2 T. light brown sugar
Preheat oven to 425 degrees.
Arrange apple slices in pastry shell. In a medium bowl, beat eggs; stir in sweet-, ened condensed milk, margarine, cinnamon and nutmeg. Mix well; pour mixture over apple slices. In a small bowl combine nuts and sugar; sprinkle over pie. Place in bottom third of oven, bake at 425 degrees for 10 minutes. Reduce oven temperature to 375 degrees; bake 45 to 50 minutes or until golden brown. Cool before cutting. Refrigerate leftovers.
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