APPLE CUSTARD PIE WITH NO APPLES
This pie will taste great with a ginger cookie crust..or a sugar cookie crust will work too...or perhaps a cinnamon graham cracker crust...hummmmm. Again other fresh fruit juice can be used in place of the apple juice and spices to enhance the flavor of the juice used.
Provided by Pat Duran
Categories Other Desserts
Time 1h15m
Number Of Ingredients 14
Steps:
- 1. Heat oven to 375^. Bake pie crust of your choice about 15 minutes(partially baked).
- 2. Beat sour cream and condensed milk, apple juice concentrate, egg, vanilla and cinnamon in a small bowl until smooth. Pour into partially baked crust.
- 3. Bake for 30-35 minutes or until just set. Cool. --- Melt butter in a large skillet. Add the apple slices, cook until crisp tender. Arrange on top of pie. --- Combine remaining ingredients in a small saucepan. Cook and stir over low heat until boiling. Boil for 1 minute. Brush over apples. Serve warm or chilled.
APPLESAUCE CUSTARD PIE
The little seniors at my center love this pie.
Provided by Cathy Brisco
Categories Desserts Pies Custard and Cream Pie Recipes
Yield 8
Number Of Ingredients 7
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a medium mixing bowl combine butter or margarine, sugar, and eggs. Beat until smooth. Add applesauce and vanilla. Mix thoroughly.
- Pour custard mixture into pie shell. Sprinkle top lightly with cinnamon.
- Bake in preheated oven for 30 to 40 minutes or until set in center.
Nutrition Facts : Calories 273.4 calories, Carbohydrate 39.9 g, Cholesterol 61.8 mg, Fat 12.2 g, Fiber 0.9 g, Protein 2.4 g, SaturatedFat 4.8 g, Sodium 161.8 mg, Sugar 31.9 g
APPLE CUSTARD PIE
There's no need to pull out your rolling pin to make this sweet apple custard pie. It has an easy press-in crust under a mouthwatering filling.-Love Creek Orchards, Carol Adams, Medina, Texas
Provided by Taste of Home
Categories Desserts
Time 1h
Yield 8 servings.
Number Of Ingredients 10
Steps:
- In a small bowl, combine flour and salt; cut in butter until crumbly. Press onto the bottom and up the sides of a 9-in. pie plate. Arrange apples over the crust. Combine sugar and cinnamon; sprinkle over apples. Bake at 375° for 20 minutes. , For custard, whisk milk, egg and sugar in another small bowl until smooth; pour over apples. Bake 25-30 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.
Nutrition Facts : Calories 340 calories, Fat 14g fat (9g saturated fat), Cholesterol 67mg cholesterol, Sodium 302mg sodium, Carbohydrate 48g carbohydrate (29g sugars, Fiber 2g fiber), Protein 5g protein.
APPLE-CUSTARD PIE
Steps:
- Preheat the oven to 350 degrees F. In a mixing bowl, combine the flour, salt, and 2 tablespoons sugar. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Add the water, 1 tablespoon at a time. Form the dough into a smooth ball. Wrap the dough in plastic wrap and refrigerate for 30 minutes. In a large saute pan, over medium heat, melt the butter. Stir in the brown sugar and cook for 1 minute. Add 1/2 teaspoon cinnamon and apples. Saute for 3 minutes. Remove from the heat and turn into a deep dish 9-inch pie pan. Remove the dough from the refrigerator and place on a lightly floured surface.
- Roll out the dough into a circle about 12 inches in diameter and 1/8-inch thick. Gently fold the circle of dough in half and then in half again, so that you can lift if without tearing it, and place over the pie pan. Crimp the edges of the pastry. Brush the pastry with the egg wash. Using a sharp knife, make a 1-inch circle in the center of the pie. Place in the oven and cook for 15 minutes. In a mixing bowl, whisk the remaining 1/4 cup sugar, cream, yolk, and vanilla extract. Pour the custard through the hole in the pie. Place back in the oven and continue to cook for 30 minutes, or until the custard is set. Remove from the oven and cool completely. Sprinkle the top of the pie with powdered sugar. Spoon onto serving plates, garnish with whipped cream and serve.
APPLE CUSTARD PIE
Don't be intimidated by the kataifi (shredded phyllo); it's easy to find and comes in a big bunch that you simply need to pull apart before baking.
Provided by Martha Stewart
Categories Food & Cooking Dessert & Treats Recipes Pie & Tarts Recipes
Time 2h25m
Yield Makes one 9-inch pie
Number Of Ingredients 12
Steps:
- Make the crust: Preheat oven to 325 degrees. Arrange a 1/2-inch-thick layer of kataifi into the bottom and up and over the sides of a 9-inch pie plate (it will shrink during baking); brush all over with melted butter. Bake until golden, about 25 minutes.
- Meanwhile, make the caramelized apples: Melt butter in a large high-sided skillet over medium-high heat. Add apple wedges and sugar. Cook, stirring occasionally, until apples are soft and caramelized, about 40 minutes. Transfer apples to a medium bowl.
- Make the caramel: Add sugar to skillet. Cook over high heat until sugar dissolves and turns medium amber. Remove skillet from heat. Slowly and carefully stir in cream (it will bubble and steam as you add it).
- Cover bottom of crust with 3/4 cup caramelized apples. Drizzle apples with 2 tablespoons caramel.
- Make the custard: Whisk to gether egg and yolk in a medium bowl. Bring milk, sugar, and 1/4 teaspoon salt to a simmer in a medium saucepan over medium heat. Gradually add semolina flour, whisking constantly, until mixture starts to bubble, about 30 seconds. Remove from heat, and slowly whisk one third of the semolina mixture into egg mixture. Return entire mixture to saucepan. Cook, whisking constantly, until thick, about 30 seconds.
- Pour custard over caramelized apples into crust. Let stand until set, about 1 hour. Top with remaining caramelized apples just before serving. Drizzle top of pie with some caramel (reheat if needed). Serve immediately.
CUSTARD APPLE PIE
I found this recipe when I was looking for an alternative to double crusted apple pie but a little fancier than the Dutch version. This actually calls for peaches instead of apples, but having none on hand and "baker's itch" I substituted apples,added the cinnamon,and it turned out so well that I have yet to try it with peaches. I like it best served a little warm.
Provided by Moriah
Categories Pie
Time 1h
Yield 8 serving(s)
Number Of Ingredients 11
Steps:
- Preheat oven to 425.
- Core, peel and slice apples to 1/4" thick.
- In piecrust, arrange the apple slices in concentric circles, overlapping them slightly.
- Beat sour cream, egg yolks, sugar, flour, vanilla and cinnamon with wire whisk until just blended; pour over apples.
- Bake pie 30 min, or until custard mixture is beginning to set.
- Meanwhile, prepare STREUSAL TOPPING: In small bowl, with hand, combine butter or margarine, flour and sugar until mixture resembles coarse crumbs.
- After pie has baked 30 min, evenly sprinkle topping over apples and custard.
- Bake 15 min longer or until topping is golden and knife inserted in center of pie comes out clean.
- If crust browns too rapidly, cover with foil.
- Cool at least one hour.
Nutrition Facts : Calories 489.1, Fat 21.9, SaturatedFat 10.2, Cholesterol 107.1, Sodium 183.5, Carbohydrate 71.1, Fiber 4.1, Sugar 45.2, Protein 5
SCRUMPTIOUS APPLE PIE
It's a classic for a reason. Making an apple pie from scratch is so much easier than you might think, especially with this time-tested pastry dough recipe. Just watch for those big smiles when you announce, "We're having apple pie for dessert."
Provided by Betty Crocker Kitchens
Categories Dessert
Time 2h20m
Yield 8
Number Of Ingredients 11
Steps:
- In medium bowl, mix 2 cups flour and 1 teaspoon salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost cleans side of bowl (1 to 2 teaspoons more water can be added if necessary).
- Gather pastry into a ball. Divide in half; shape into 2 flattened rounds on lightly floured surface. Wrap in plastic wrap; refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
- Heat oven to 425°F. With floured rolling pin, roll one pastry round into round 2 inches larger than upside-down 9-inch glass pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side.
- In large bowl, mix sugar, 1/4 cup flour, cinnamon, nutmeg and 1/8 teaspoon salt. Stir in apples. Spoon into pastry-lined pie plate. Dot with butter. Trim overhanging edge of pastry 1/2 inch from rim of plate.
- Roll other round of pastry. Fold into fourths and cut slits so steam can escape. Unfold top pastry over filling; trim overhanging edge 1 inch from rim of plate. Fold and roll top edge under lower edge, pressing on rim to seal; flute as desired. Cover edge with 3-inch strip of aluminum foil to prevent excessive browning. Remove foil during last 15 minutes of baking.
- Bake 40 to 50 minutes or until crust is brown and juice begins to bubble through slits in crust. Serve warm if desired.
Nutrition Facts : Calories 480, Carbohydrate 51 g, Cholesterol 0 mg, Fiber 3 g, Protein 4 g, SaturatedFat 6 g, ServingSize 1 Slice, Sodium 330 mg
APPLE CUSTARD PIE
I believe this recipe could be made with any kind of fruit. I think with the Rhubarb in great supply it would be a good one to try.
Provided by Muddyboots
Categories Pie
Time 1h5m
Yield 1 pie, 8 serving(s)
Number Of Ingredients 10
Steps:
- Make one pie crust of your choice. Peel and slice apples and arrange in the pie shell. In a mixing bowl beat eggs add sweetened condensed milk, butter, cinnamon and nutmeg. Pour over apples. In mixing bowl combine sugar and flour and cut in second butter which should be cold until crumbly. Stir in nuts. Sprinkle over pie. Bake 10 minutes 425 then turn oven to 375 and cook 35-40 minutes until golden brown.
Nutrition Facts : Calories 273.5, Fat 15.5, SaturatedFat 8.2, Cholesterol 84.6, Sodium 138.6, Carbohydrate 32.1, Fiber 2.3, Sugar 22.7, Protein 3.7
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