Apple Custard Pie

Let me just start by saying, I refuse to use expletives in this medium, but if I were prone to that type of language I would be using it right now. This is so incredibly GOOD and easy! Prep time = 10 minutes.  I cheated and used Pillsbury Pie Crust. (After reading in Cook's Illustrated that Pillsbury's is just as good as the real deal in a pinch, I am at peace with my decision.) Also, I must note that I am pregnant and was craving sweets and I am trying not to eat them unless I make them, so it HAD to be fast.

I grabbed the two closest apples I had on hand, a green pippin and a fuji. Perfect, right? In addition, I used Brown Cow's Cream Top Vanilla yogurt since our plain yogurt went through some form of science experiment. Creamy is always better, isn't it? My last adjustments were a tad more cinnamon and I used a hand mixer. To be honest, I didn't want to clean the food processor.

Usually, I love to report the family's like or dislike of a particular recipe. In this case, I made it this morning and I already ate one piece before lunch and I just grabbed another (I swear it is a sliver) so I am not sure if they will even find out I made the darn thing.

One thing I have to say is that it isn't beautiful, but it tastes good. If you could put a very fine layer of very finely crushed pecans on the top, it might help. But honestly, I am no Martha and it is all about how it tastes.

Definitely a repeater!!!