APPLE CUSTARD PIE WITH CINNAMON STREUSEL
I'll admit it guys: I don't love apple pie. It's kinda boring. But I LOVE this Apple Custard Pie! Fruit pies are just better with a creamy custard layer, what can I say. The flaky crust and cinnamon streusel don't hurt either. My new favorite fall dessert!
Provided by Karen
Categories Dessert
Time 3h
Number Of Ingredients 15
Steps:
- Preheat oven to 400 degrees F.
- Prepare the pie crust and arrange in a DEEP pie plate, crimping edges. Set aside.
- Peel and core the apples. Slice them very thin (think 1/8 inch or so--I used a mandolin but a sharp knife works too).
- Put them in a bowl and squeeze lemon juice on them after every apple you slice, tossing to coat. This is to add flavor and also to keep the apples from browning.
- In a large skillet, heat 4 tablespoons butter over medium heat. Add 1/2 cup sugar and 1 tablespoon pumpkin pie spice.
- Add the apples. If you used a lot of lemon juice, don't add all of it. Add 1 teaspoon maximum.
- Cook over medium heat for about 3 minutes. Turn the heat up to high and cook for another 2-3 minutes, until the liquid is bubbling and has reduced somewhat. (See photo above).
- Pour the apples into the unbaked crust and set aside.
- Make the custard. In a medium bowl, whisk together sour cream, egg yolks, and vanilla.
- Add the sugar and whisk well.
- Gradually add the flour while whisking. Whisk out any lumps.
- Pour the custard over the apples, but be careful not to overfill! See photo above. How much you need depends on the size of your pie pan. I used all but about 1/3 cup of the custard.
- Place the pie pan on a baking sheet in case it spills over the edge.
- Bake at 400 degrees F for 20 minutes. The custard should be starting to set and be golden on top when you take it out of the oven. Decrease the oven temperature to 375 degrees F.
- Meanwhile, make the streusel. In a medium bowl, whisk together 1/2 cup flour, 1 tablespoon pumpkin pie spice, and 1/4 cup sugar. Use a fork or pastry cutter to cut in 4 tablespoons cold butter. Cut until you have pea-sized chunks of butter. Keep refrigerated until you are ready to add it to the pie.
- Once the pie has baked 20 minutes, remove the pie from the oven and add the streusel topping.
- ( Don't forget to LOWER the oven temperature to 375.)
- Use a pie crust cover*** to cover the crust so it doesn't burn.
- Bake an additional 20 to 25 minutes at 375, or until a toothpick comes out clean.
- Let sit at room temperature for at least an hour or 2 before cutting into it. I can never wait this long so I always put it in the freezer for 45 minutes or so. Serve with ice cream and caramel sauce! (Recipe below)
Nutrition Facts : ServingSize 1 slice, Calories 654 kcal, Carbohydrate 99 g, Protein 6 g, Fat 28 g, SaturatedFat 15 g, TransFat 1 g, Cholesterol 165 mg, Sodium 226 mg, Fiber 5 g, Sugar 72 g, UnsaturatedFat 11 g
APPLE-BUTTERMILK CUSTARD PIE
Make and share this Apple-Buttermilk Custard Pie recipe from Food.com.
Provided by seesko
Categories Pie
Time 30m
Yield 10 serving(s)
Number Of Ingredients 14
Steps:
- Preheat oven to 325ºF.
- To prepare crust, roll dough into a 14-inch circle; fit into a 9-inch deepdish pie plate coated with cooking spray. Fold edges under; flute. Place pie plate in refrigerator until ready to use.
- To prepare streusel, lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine 1/3 cup flour, brown sugar, and 1/2 teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Place streusel in refrigerator.
- To prepare the filling, heat a large nonstrick skillet coated with cooking spray over medium heat. Add sliced apple, 1/4 cup granulated sugar, and 1/2 teaspoon cinnamon; cook 10 minutes or until the apple is tender, stirring mixture occasionally. Spoon the apple mixture into prepared crust.
- Combine remaining 3/4 cup granulated sugar, 2 tablespoons flour, salt, and eggs, stirring with a whisk. Stir in buttermilk and vanilla. Pour over apple mixture. Bake at 325ºF for 30 minutes. Reduce oven temperature to 300ºF (do not remove pie from oven); sprinkle streusel over pie. Bake at 300ºF for 40 minutes or until set. Let stand 1 hour before serving.
Nutrition Facts : Calories 304.6, Fat 10.8, SaturatedFat 3.2, Cholesterol 71.1, Sodium 225.8, Carbohydrate 49.8, Fiber 2, Sugar 34.5, Protein 3.5
APPLE CRANBERRY STREUSEL CUSTARD PIE
It sounds like a mouthful, and is... a mouthful of flavors! I came across this recipe while trying to find something to make with all of the apples coming off of our trees. I have no idea what website I got it from, but I'm sure thankful I found it. I served it at a gathering of friends and it was gobbled right up!
Provided by Rachie P
Categories Pie
Time 1h5m
Yield 1 9 inch pie, 8 serving(s)
Number Of Ingredients 11
Steps:
- Place rack in lower third of oven and preheat to 425.
- In large bowl, combine sweetened condensed milk and cinnamon. Add eggs, water, and fruits; mix well.
- Pour into pie crust.
- In medium bowl, combine brown sugar and flour; cut in butter until crumbly. Add nuts.
- Sprinkle mixture over pie. Bake 10 minutes.
- Reduce oven temperature to 375, continue baking about 30-40 minutes or until golden brown.
- Cool. Store covered in refrigerator.
Nutrition Facts : Calories 500.2, Fat 23.4, SaturatedFat 9.2, Cholesterol 85, Sodium 302.1, Carbohydrate 66, Fiber 3.6, Sugar 45.1, Protein 9.4
APPLE CUSTARD STREUSEL PIE RECIPE BY TASTY
Here's what you need: flour, salt, cold butter, shortening, softened butter, sugar, sour cream, flour, salt, vanilla extract, eggs, apple, shredded cheddar cheese, softened butter, flour, brown sugar
Provided by Samantha Kolber
Categories Desserts
Yield 8 servings
Number Of Ingredients 16
Steps:
- Make the crust by mixing flour, salt, and cold butter and shortening cut into bits. Mix in a food processor or with a fork until crumbly and a cornmeal consistency. Add 3 to 4 tablespoons of cold water. Mix and then form into a ball, then roll flat. Put in a 9-inch pie plate and chill for one hour.
- Mix softened butter and sugar until well-blended. Add the sour cream, flour, salt, vanilla and eggs and beat until blended. Stir in sliced apples and cheddar cheese and stir gently to coat. Pour into the prepared pie shell.
- Bake in a 400°F preheated oven for 30 minutes. (Cover the pie edges with foil or silicone edge covers.)
- Prepare the topping by mixing the softened butter, flour and brown sugar together with a fork. After the pie is baked for 30 minutes, remove the pie and sprinkle on the streusel topping. Put the pie back in the oven and bake for 15 minutes.
- Remove pie from the oven and cool. Serve.
Nutrition Facts : Calories 641 calories, Carbohydrate 73 grams, Fat 33 grams, Fiber 2 grams, Protein 11 grams, Sugar 24 grams
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.
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From afamilyfeast.com
5/5 (1)Total Time 13 hrs 20 minsCategory PieCalories 496 per serving
- This pie fills a large 10” pie plate. Store-bought crusts will not work for this pie so make the homemade crust as follows: Cut the butter and shortening into pieces and lay out on a dinner place and place in your freezer while you prepare the rest of the dough.
- Take the frozen butter and shortening and push the pieces down into the flour. Put the lid back on and pulse several times until the butter and shortening are pea sized.
- Add 3 tablespoons of the ice-cold water and pulse a few times to mix. Open the cover and test by squeezing some dough together. If it crumbles, keep on adding a tablespoon of water at a time, pulse for a few seconds then test again.
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