Cosy German Apple Custard Pie Recipe My great-grandmother Myra was many things: an incredible seamstress, a fantastic mother, and an amazing cook, to say a few. Remove from the heat and turn into a deep dish 9-inch pie pan. Taste and decide what to do. Pour through the hole in the piecrust. Start by in a large mixing bowl add the egg, 50g sugar, milk & cornflour. by “Mrs. Apple Custard Pie. Using a sharp knife, make a 1-inch circle in the center of the pie. Pour the custard through the hole in the pie. MAKES 12 SLICES. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Additional notes recommend starting the pie at 450 degrees for 10 minutes and then 350 degrees for 50 minutes. Nothing to call home about. Since apples store well, they are readily available year round for this comfy dessert. Bake pie until custard is almost set but still jiggly, about 45-50 minutes. Reply. Beat other ingredients together. (Answer: not that much.) 1 unbaked 9-inch pie shell. All rights reserved. pie plate. Line a 9-inch pie plate with the pastry. Post was not sent - check your email addresses! Refrigerate, loosely covered, until firm, several hours … Stir in the brown sugar and cook for 1 minute. You can use a store bought pie crust that you like or make the flaky crust as I recommend above. Apple pie doesn't get much more iconic, and hard to imagine it could get any better. November 18, 2013 at 7:06 am. Author Erin McDowell says even apple pie purists will fall for this cider-spiked twist. Stir in buttermilk and vanilla. Add 1/2 teaspoon cinnamon and apples. Sorry, your blog cannot share posts by email. Maine news, sports, politics, election results, and obituaries. I kind of thing original apple pie is a bit boring. Creamy Apple Custard Pie Treat family and friends to old-fashioned goodness with this well-used recipe. Sprinkle the top of the pie with powdered sugar. Cook, sitrring occasionally, 3 to 5 minutes or until apple is tender; … Emily @ Life on Food says. Her apple custard pie … Cut into flour mixture, using a pastry blender or 2 knives, until mixture resembles coarse crumbs with some small pea-sized pieces remaining. Cool pie completely before slicing, or chill pie, then bring to room temperature when ready to serve. Add the water, 1 tablespoon at a time. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Wrap the dough in plastic wrap and refrigerate for 30 minutes. Crimp the edges of the pastry. Reduce heat to 325 degrees and bake 35 minutes longer or until custard is set and apples are tender. Heat the oven to 450 degrees Fahrenheit. To Make Apple Filling: Melt 1/4 cup butter or margarine in skillet over medium heat. She advised, “If apples are very tart, a little more sugar and a little more flour can be used.” However, if you are using canned applesauce, be sure to taste it for sweetness before you add the recipe’s recommended amount of sugar. Form the dough into a smooth ball. So I skipped the dried apple directions, and proceeded directly to the sauce. Pour over apples. Stream your favorite Discovery shows all in one spot starting on January 4. Between the brown butter and the custard, this takes apple pie to a whole new level!! Remove from the oven and cool completely. It ensures that each apple slice is coated with cinnamon. And since Mrs. J. P. noted that “thick sauce makes the best pie,” I let mine drain a little to make it a bit drier. I could always make applesauce cake, but, really, how much cake can my household consume? Preheat oven to 450°F. Bake for 55 minutes or until the custard is set and the crust is golden. Cool completely on wire rack. Bake at 375° for 20 minutes. In a medium mixing bowl combine butter or margarine, sugar, and eggs. Sign up for the Recipe of the Day Newsletter Privacy Policy, Apple Cranberry Streusel Custard Pie Recipe. Pipe with whipped cream dollops for a graphic effect. Bake about 30 minutes, or until knife inserted midway between center and edge of pie comes out clean. What else to do with applesauce besides spooning up mouthfuls? But it can, with this French Apple-Custard Pie. Sandy Oliver Sandy is a freelance food writer with the column Taste Buds appearing weekly since 2006 in the Bangor Daily News, and regular columns in Maine Boats, Homes, and Harbors magazine and The Working... Roll out the dough into a circle about 12 inches in diameter and 1/8-inch thick. Spread apples over the bottom of the pie crust. Whisk the sugar and flour together in a medium sized bowl, then beat in the eggs, milk, cream, and applesauce. Bake for 15 minutes and remove from the oven. 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