DUTCH'S EASY-EASY APPLE CUSTARD PIE
This may not look so pretty, but it was sure gone in a hurry! It's another way that I found to use the Jell-O Cook&Serve Custard that I like to use.
Provided by Dutch Reyveld
Categories Pies
Time 1h10m
Number Of Ingredients 3
Steps:
- 1. Blind bake the frozen pie crust for 5~10min @ 350^
- 2. Load the full can of pie apples into the crust
- 3. Make the Custard according to instructions on the box. I cut the milk down a little and do it in the micro-wave.
- 4. Pour the Custard over the apples and bake about 35~40min @ 350^ or until the Custard is set. Let cool and then into your fridge for a couple hours before you cut. It doesn't get much easier than this! Because I thought the canned apples were too sweet, I plan to poach my own, using a Splenda simple syrup next time. I'm also going to try Pears when they're in season.
APPLE PIE I
This is my mother's apple pie. This is the recipe I use all the time and I love it. I also use a dash of nutmeg so if you wish you can put that in too.
Provided by Carol
Categories Desserts Pies Apple Pie Recipes
Time 1h
Yield 8
Number Of Ingredients 5
Steps:
- Prepare your pastry for a two crust pie. Wipe, quarter, core, peel, and slice apples; measure to 6 cups.
- Combine sugar and cinnamon. The amount of sugar used depends on how tart your apples are.
- Arrange apples in layers in pastry lined pie plate. Sprinkle each layer with sugar and cinnamon. Dot top layer with small pieces of butter or margarine. Cover with top crust.
- Place on lowest rack in oven preheated to 450 degrees F (230 degrees C). Bake for 10 minutes, then reduce oven temperature to 350 degrees F (175 degrees C). Bake for 30 to 35 minutes longer. Serve warm or cold.
Nutrition Facts : Calories 248.5 calories, Carbohydrate 42.2 g, Cholesterol 3.8 mg, Fat 9.1 g, Fiber 3.2 g, Protein 1.7 g, SaturatedFat 2.8 g, Sodium 128.1 mg, Sugar 28.5 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.
DUTCH APPLE PIE
The difference between classic apple pie and a Dutch apple pie recipe is all in the delicious crumb topping. Dutch apple pie topping is made with butter, Gold Medal™ flour, brown sugar and granulated sugar, and you'll know when it's ready to come out of the oven when the crumb toppings are a deep golden brown. Instead of a second pie crust, enjoy a generous blanket of sweet streusel crumbs-sprinkled over a tender spiced apple filling.
Provided by Stephanie Wise
Categories Dessert
Time 2h45m
Yield 8
Number Of Ingredients 13
Steps:
- In medium bowl, mix 1 cup flour and the 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 leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and 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 400°F. On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
- In large bowl, toss Filling ingredients. Pour into pie plate, mounding apples toward center.
- In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.
- Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.
Nutrition Facts : Calories 520, Carbohydrate 75 g, Cholesterol 30 mg, Fat 4, Fiber 3 g, Protein 4 g, SaturatedFat 10 g, ServingSize 1 Serving, Sodium 160 mg, Sugar 45 g, TransFat 1/2 g
IMPOSSIBLY EASY FRENCH APPLE PIE
Create tasty apple pie with a crisp, nutty topping the impossibly easy Bisquick® mix way! There's no crust to roll.
Provided by By Betty Crocker Kitchens
Categories Dessert
Time 1h15m
Yield 6
Number Of Ingredients 12
Steps:
- Heat oven to 325°F. Grease 9-inch glass pie plate. In medium bowl, mix apples, cinnamon and nutmeg; place in pie plate.
- In medium bowl, stir remaining filling ingredients until well blended. Pour over apple mixture in pie plate. In small bowl, mix all streusel ingredients until crumbly; sprinkle over filling.
- Bake 40 to 45 minutes or until knife inserted in center comes out clean. Cool 5 minutes. Store in refrigerator.
Nutrition Facts : Calories 335, Carbohydrate 49 g, Cholesterol 70 mg, Fiber 2 g, Protein 5 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 400 mg
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
THE BEST DUTCH APPLE PIE (CRUMBLE TOPPING) RECIPE
Brown sugar cookie crust filled with a homemade apple pie filling and covered in a crumble topping make the Best Apple Pie Recipe you will ever taste.
Provided by Camille Beckstrand
Categories Dessert
Time 1h15m
Number Of Ingredients 13
Steps:
- Preheat the oven to 350 degrees F.
- In a large bowl, mix together flour, brown sugar, butter and oats with a pastry blender. Set aside one cup of mixture for crumb topping.
- Press the remaining crumb mixture into an ungreased 9-inch pie pan; set aside.
- In a sauce pan, combine sugar, cornstarch and water over medium-high heat.
- Bring to a boil and let boil for 2 minutes, whisking constantly (it will thicken up quickly so it's important to keep stirring the whole time!).
- Remove from heat and fold in apples, vanilla, cinnamon, nutmeg, ginger, and allspice.
- Pour apple mixture into prepared crust and sprinkle seet-aside crumb topping on top.
- Bake for 40-50 minutes, or until topping is golden brown and apples are tender.
- Let cool before serving.
Nutrition Facts : Calories 528 kcal, Carbohydrate 90 g, Protein 4 g, Fat 18 g, SaturatedFat 11 g, Cholesterol 46 mg, Sodium 164 mg, Fiber 4 g, Sugar 55 g, ServingSize 1 serving
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