APPLE CUSTARD PIE. No. 2.

Grating apples rather than slicing them creates more surface area for moisture release, which helps the custard bind uniformly without watery pockets. The eggs provide structure through protein coagulation, while the butter adds richness and helps conduct heat evenly. The brandy not only flavors the custard but also slightly lowers the coagulation temperature of the eggs, creating a more tender, less curdled filling. The lemon juice's acidity balances the sweetness and prevents enzymatic browning of the grated apples.