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
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.
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
BAKED APPLE CUSTARD
Easy traditional custard with a difference that children like. Recipe source: Bon Appetit (November 1981)
Provided by ellie_
Categories Dessert
Time 1h25m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Melt butter (or margarine) in a large skillet over medium-high heat. Add apple slices and saute for 1 minute.
- Reduce heat to medium-low, cover and cook 1 minute longer.
- Reduce heat to low, uncover and let apples cook until light brown (3-5 minutes). Set aside.
- Preheat oven to 325-degrees F.
- Butter 6 custard cups (or butter a 1 1/2 quart casserole dish).
- In a bowl, whisk eggs until thick. Add sugar and salt and beat well.
- Blend in milk (or half and half) and vanilla.
- Pour custard into prepared custard cups.
- Set custard cups into large shallow baking pan.
- Add enough boiling water to pan so water comes up halfway up sides of cups.
- Bake for 1 hour or until a knife inserted in center of custard comes clean. (If using the casserole dish bake for 1 1/2 hours).
- Remove cups from water and let cool to room temperature.
- Top each custard with 4 (reserved) overlapping apple slices.
- Refrigerate until cold or overnight.
- Sprinkle with nutmeg before serving.
APPLE CUSTARD BARS
This was originally a pie recipe that I got from TOH magazine, but I converted it to bars, just for fun! This does make an excellent pie, too, just halve the recipe. I may just post this again, in pie form, so that people who do searches for pies can find it. The crust is quite simple (finally!) I never can make a crust without the family running away in fear of getting hit with flying pastry thrown in frustration. This doesn't look too pretty, but it sure is good!
Provided by Marla Jones
Categories Bar Cookie
Time 1h20m
Yield 15 serving(s)
Number Of Ingredients 8
Steps:
- FOR CRUST:.
- Preheat oven to 375 degrees.
- Combine flour and salt.
- Cut in butter until crumbly.
- Press into bottom and up sides of a 13"x9"x2" cake pan.
- Put in apples.
- Combine 2/3 cup sugar with cinnamon.
- Sprinkle over apples.
- Bake for 20 minute.
- Remove from oven.
- FOR CUSTARD:.
- Whisk milk, eggs, and rest of sugar until smooth.
- Pour over apples.
- Bake 25-30 minutes longer or until knife in center comes out clean.
- If you're worried the crust will be too browned, whatever is showing up above the custard, just put foil all the way around the edges.
Nutrition Facts : Calories 367.1, Fat 15.8, SaturatedFat 9.6, Cholesterol 70.5, Sodium 288.2, Carbohydrate 51.9, Fiber 2, Sugar 27.5, Protein 6
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 TART
Make and share this Apple Custard Tart recipe from Food.com.
Provided by Alia55
Categories Tarts
Time 1h40m
Yield 1 tart
Number Of Ingredients 14
Steps:
- Prick the bottom of the shell and chill for 20 minutes.
- Preheat oven to 400 degrees F
- Line the unbaked pastry shell with parchment paper or aluminum foil.
- Fill tart pan with pie weights or beans, making sure the weights are to the top of the pan and evenly distributed over the entire surface.
- Bake crust for 20 to 25 minutes until crust is dry and lightly browned.
- Remove weights and cool crust on wire rack.
- In a small saucepan heat the apricot preserves until boiling.
- Remove from heat and strain to get rid of lumps. Add the Cognac
- When cool, spread a thin layer of warm apricot glaze over the bottom and sides of the tart.
- Let the glaze dry between 20 - 30 minutes.
- In a large bowl whisk the flour and sugar together.
- Mix in the eggs and stir with a wooden spoon to make a smooth paste.
- Meanwhile, in a small saucepan over medium heat, heat the half-and-half until it just starts to boil and the cream foams up.
- Remove from heat and gradually whisk into the egg mixture, stirring constantly.
- Whisk in the Apple Brandy.
- Add vanilla now and set this mixture aside while you prepare the apples.
- Peel, core, and slice the apples into 1/4 inch thick slices.
- Melt the 2 tablespoons butter in a large skillet over medium heat and stir in the 2 - 4 tablespoons sugar.
- Add the apples and sauté until they begin to soften, approximately 5 - 10 minutes. Set the cooked apples aside.
- Preheat oven to 350 degrees F
- Arrange the apple wedges in concentric circles on top of the cooled and glazed tart shell. Carefully pour the custard over the apples to just below the top of the tart pan
- Sprinkle lightly with the Cinnamon Sugar.
- Place tart pan on a larger baking sheet to make it easier to remove from oven and bake for about 25-30 minutes or until the custard has set.
- Place the tart under the broiler in the oven just long enough to caramelize the sugar. To prevent the edges of the tart shell from over-browning, you can cover them with a thin piece of aluminum foil or pie shields.
- Serve with softly whipped cream or vanilla ice cream.
Nutrition Facts : Calories 2469.5, Fat 108.6, SaturatedFat 44.2, Cholesterol 551.2, Sodium 1088.5, Carbohydrate 356.3, Fiber 23.6, Sugar 206.4, Protein 33.6
APPLE & CUSTARD ROSE TART
Impress dinner guests with our apple and custard tart. With a homemade pastry base and pretty 'roses' topping made from apple, it's an eye-catching dessert
Provided by Liberty Mendez
Categories Dessert
Time 1h35m
Yield Serves 8-10
Number Of Ingredients 12
Steps:
- Put the plain flour and butter in a bowl and rub together with your fingertips until they resembles breadcrumbs. Mix in the icing sugar and a pinch of salt, followed by the egg yolk. If the pastry feels too dry to form a dough, add 1-2 tbsp water.
- Roll the dough out between two sheets of baking parchment until it forms an approximately 28cm circle. Put in the fridge for 20 mins to firm up, then rest over a buttered 23cm tart tin. Push down into the corners and trim the top so there's a 1-2cm overhang of pastry. Don't worry if it breaks slightly, just patch up any tears with the offcuts. Prick the base several times with a fork, then chill in the fridge for 45 mins. Heat the oven to 200C/180C fan/gas 6.
- Lay a sheet of baking parchment over the chilled tart case and fill to the top with baking beans. Blind bake for 15 mins. Remove the baking beans and parchment and bake for another 10-15 mins until golden brown. Leave to cool in the tin, then trim off the excess pastry around the top with a small knife.
- Meanwhile, bring the milk and vanilla to the boil in a saucepan over a medium heat. Beat together the egg yolks, caster sugar and custard powder until well combined.
- Pour the hot milk over the egg and sugar mixture, whisking continuously, until the mixture is smooth and well combined. Return the mixture to the pan over a medium-low heat. Stir continuously for 2-3 mins until the mixture is very thick. Leave to cool slightly, giving a whisk occasionally so it doesn't go lumpy.
- Pour the custard mixture into the cooked pastry case, spreading to level it out. Put it in the fridge for 2 hrs to set completely.
- Pour half the lemon juice into a medium bowl of water, then finely slice the apples into the bowl, using a mandolin if you like. Sprinkle with the caster sugar and microwave for 3-4 mins on high, then transfer into a bowl of cold water with the remaining lemon juice.
- Wrap 3-4 slices of apple around each other to form a rose shape - rolling up the first one, then wrapping the other slices around it. Press the apple flowers into the custard, working your way around until the whole tart is covered.
Nutrition Facts : Calories 346 calories, Fat 15 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 45 grams carbohydrates, Sugar 26 grams sugar, Fiber 1 grams fiber, Protein 7 grams protein, Sodium 0.2 milligram of sodium
APPLE CUSTARD
We enjoy this custard cooked in whole apples. Delicious for dessert or for breakfast served warm with cream or cold. Recipe source: Finnish Cookbook
Provided by ellie_
Categories Breakfast
Time 50m
Yield 6 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 350-degrees F.
- Butter an 8 x 8 baking dish.
- Roll apples in sugar until they are coated evenly. Place apples close together in prepared dish.
- Using a blender (or use electric mixer) mix together the remaining ingredients (milk- almond extract) and pour over apples. Sprinkle with nutmeg, if desired.
- Bake for 30- 40 minutes or until apples are tender. Custard will finish setting while apples are cooling.
Nutrition Facts : Calories 190.9, Fat 4.9, SaturatedFat 2.2, Cholesterol 101.5, Sodium 92.9, Carbohydrate 32.9, Fiber 3.7, Sugar 21.9, Protein 5.9
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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