Apple-Lime Custard Tart

Make this refreshing pie on a steamy day in the late summer when the first of the apples are dropping off the tree. Although it does require some baking, it gets chilled before serving so it provides a cool finale to a busy day in the orchard.

Ingredients:

Crust

  • 2 1/2 cups pecans

  • 4 Tbs butter or coconut oil

  • 4 Tbs sugar

  • ¼ tsp salt

Filling

  • 4 large apples, cored and sliced

  • 3 eggs

  • 1 cup sugar

  • zest and juice from half a lime

  • whip cream for garnish (optional)

Directions:

  1. Preheat the oven to 375 degrees.

  2. Make the crust by blending the crust ingredients in a food processor until fine.

  3. Grease a 9" pie pan. Press the nut mixture into the pie pan with your fingers or the back of a spoon. Evenly cover the bottom and sides.

  4. Bake the crust until lightly browned, about 10 minutes. Remove from the oven.

  5. Place the apples in the food processor and process until the apples are reduced to pulp. Add the other ingredients and pulse until they are thoroughly mixed. The apple peels should look like bright flecks in the mixture.

  6. Pour the filling into the crust, and bake for 25-30 minutes, until the custard has set but still quivers.

  7. Remove from the oven, cool, and refrigerate. Even better - put it in the freezer. Just let it sit out to thaw a bit before serving so you can slice it.