APPLE CUSTARD PIE. No. 1.

The apple purée can be prepared and strained up to 2 days ahead; store covered in the refrigerator and bring to room temperature before using. The pie crust can be blind-baked up to 1 day ahead, cooled completely, and stored covered at room temperature. The custard filling should be mixed and baked the same day for best texture.

Store the baked pie covered with plastic wrap in the refrigerator for up to 3 days. The custard will weep slightly upon storage, which is normal for egg-based custards. Serve chilled or at room temperature; do not reheat as this will cause the custard to curdle and separate.