Erma, when you sent me that Shaker Apple Omelet recipe a few days ago, I was reminded of a similar Shaker pudding recipe from the Watervliet Village in New York.
It is called Shaker Apple Cream Pudding, although I always serve it with a crust as a pie. You know my family. Anything so long as it is served as a pie.
Like your Omelet, you can begin with apple sauce and cut down considerably on the prep time. The Mennonites in our area make a version of this that they call an Applesauce Pie.
Shaker Apple Cream Pudding from Watervliet Village in New York:
1 dozen apples
6 eggs
1 cup butter
2 cups sugar
1 teaspoon nutmeg
2 teaspoons lemon juice
1 cup heavy cream
Peel, core and cook with a little bit of water the dozen apples in a heavy, large sauce pan. When soft, strain through a colander, or use a food processor. Beat in the eggs, butter, sugar, nutmeg and lemon juice. Place in a casserole or pudding dish and bake for 40 minutes at 350 degrees. Chill the pudding. Whip the cream in a mixer, and stir into the pudding just before serving.
Serves 8.
Filling can also be poured into a pie tin lined with a rich crust and baked as a pie. Omit the cream.
