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
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
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
QUICK APPLE CUSTARD PIE
Make and share this Quick Apple Custard Pie recipe from Food.com.
Provided by Chris from Kansas
Categories Pie
Time 50m
Yield 1 pie
Number Of Ingredients 8
Steps:
- Preheat oven to 375.
- Bake pastry shell 15 minutes.
- Meanwhile, in small mixer bowl, beat sour cream, sweetened condensed milk, juice concentrate, egg, vanilla and cinnamon until smooth.
- Pour into prepared pastry shell; bake 30 minutes or until set.
- Cool.
- Top with apple filling.
- Garnish as desired.
- Serve warm or chilled.
- Refrigerate leftovers.
Nutrition Facts : Calories 3737.9, Fat 172.4, SaturatedFat 83.4, Cholesterol 498.3, Sodium 1974.3, Carbohydrate 500.3, Fiber 12.9, Sugar 328, Protein 60.6
FRENCH APPLE-CUSTARD PIE
To save time - we are going to use a prebaked 9" pie crust. The custard for this pie is so very delicious that we have had to make it 2 Sundays in a row. Cuisine at home eRECIPES.We are going to use this recipe for one of the desserts for Thanksgiving - all family members and residents are invited :) That means we have 150 residents and there are 2 family members per person - approximately 400 that evening - WOW. ;)
Provided by Manami
Categories Pie
Time 1h10m
Yield 1 9 inch pie, 8 serving(s)
Number Of Ingredients 16
Steps:
- FOR THE APPLES & FILLING:.
- Preheat oven to 325°.
- Melt the 2 tablespoons butter for the apple filling in a large sauté pan over medium heat.
- Add apples and 2 tablespoons sugar; sauté until apples are soft but not mushy, 8 to 10 minutes.
- Remove from heat & stir in rum and 1/8 teaspoons salt.
- Spread apples over the bottom of the prebaked pie crust.
- Thoroughly whisk together this mixture before pouring it over the apples in the crust: eggs, egg yolks, cream, 1/2 cup sugar, vanilla, nutmeg, and remaining 1/8 teaspoons salt; pour over apples in pie crust.
- Bake pie until custard is barely set in center, about 30 minutes.
- FOR THE ALMOND TOPPING:.
- Combine almonds, 1/3 cup sugar, and remaining 2 tablespoons butter for the almond topping in a bowl.
- Remove pie from the oven; sprinkle pie with topping.
- Cover pie with a pie shield if the edge of the crust seems to be overbrowning.
- Return pie to oven; bake until custard is almost set but still slightly jiggly in the center, 15-20 minutes more.
- Completely cool pie before slicing, or chill pie, then bring it to room temperature when ready to serve.
- *Use a pie shield to prevent pie crust from burning. You can buy a premade shield or make your own. Fold a 9" piece of 36" wide foil into thirds so it measures 3x36". Wrap it around the edge of the pie, crimping the shield where the ends of the foil meet.
Nutrition Facts : Calories 522.8, Fat 32.8, SaturatedFat 13.7, Cholesterol 156.1, Sodium 242.1, Carbohydrate 53.8, Fiber 4.5, Sugar 36.6, Protein 7
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