Preheat the oven to 350 degrees F. In a mixing bowl, combine the flour, salt, and 2 tablespoons sugar. Cut into flour mixture, using a pastry blender or 2 knives, until mixture resembles coarse crumbs with some small pea-sized pieces remaining. More than 50 years old, it blends juicy apple slices with rich cream cheese in a pastry crust. Since apples store well, they are readily available year round for this comfy dessert. Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Wrap the dough in plastic wrap and refrigerate for 30 minutes. For cider syrup: In a large saucepan bring cider to a simmer over medium. To Make Apple Filling: Melt 1/4 cup butter or margarine in skillet over medium heat. So I skipped the dried apple directions, and proceeded directly to the sauce. Stir in the brown sugar and cook for 1 minute. Roll out the dough into a circle about 12 inches in diameter and 1/8-inch thick. MAKES 12 SLICES. © 2020 Discovery or its subsidiaries and affiliates. Reduce heat to 325 degrees and bake 35 minutes longer or until custard is set and apples are tender. Refrigerate, loosely covered, until firm, several hours … In a large saute pan, over medium heat, melt the butter. Put the lid back on … Remove the dough from the refrigerator and place on a lightly floured surface. Place in the oven and cook for 15 minutes. Combine remaining 3/4 cup granulated sugar, 2 tablespoons flour, salt, and eggs, stirring with a whisk. 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. Cool completely on wire rack. Bake pie until custard is barely set in center, about 30 minutes. Pour the custard through the hole in the pie. The result is golden on top, smooth cutting. It ensures that each apple slice is coated with cinnamon. Cut chilled shortening into ½” (1 cm) cubes. Add apple, 1/2 … Take off the heat, discard juices, and spread the apples over the pie crust. Heat the oven to 450 degrees Fahrenheit. Bake at 450 degrees for 10 minutes, then reduce the heat to 350 degrees and bake for 50 minutes until puffed and the center is set. The original recipe was sent to a newspaper (in the same tradition as Taste Buds!) I kind of thing original apple pie is a bit boring. Form the dough into a smooth ball. Click to share on Twitter (Opens in new window), Click to share on Facebook (Opens in new window), Click to share on Reddit (Opens in new window), Click to email this to a friend (Opens in new window), It’s likely upcoming Trump pardons, executive orders drove AG Barr to quit, Diagnosed with COVID, they spent their last night together holding hands, 10 more Mainers die as another 461 new coronavirus cases are reported, Maine CDC reports 1 death and 339 coronavirus cases across the state, Canadian border won't reopen until next spring at the earliest, Mass. I shave a few tablespoons out of the sugar measurement, otherwise it is a tad too sweet for my taste. Creamy Apple Custard Pie Treat family and friends to old-fashioned goodness with this well-used recipe. 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. Continue to stir until mixture thickens to form custard. Set the pie on a rack to cool completely before cutting. Whisk well and place in a saucepan on a low heat. Spread apples over the bottom of the pie crust. turkey that had online fans but real-life haters is killed, EMMC will limit patient visits to 2 hours a day as hospital sees outbreak and virus cases grow, Proudly powered by Newspack by Automattic. On a lightly floured surface, use your hands to slightly flatten pastry. Place back in the oven and continue to cook for 30 minutes, or until the custard is set. Whisk together eggs, egg yolks, cream, 1/2 cup sugar, vanilla, and remaining salt; pour over apples in pie crust. Especially if your pantry already has applesauce in it. In a medium mixing bowl combine butter or margarine, sugar, and eggs. Remove from the heat and turn into a deep dish 9-inch pie pan. Reply. Bake 12 to 15 minutes or until light golden brown. Start by in a large mixing bowl add the egg, 50g sugar, milk & cornflour. When an apple custard pie got the Marlborough moniker remains a mystery: Its nomenclature may be owed to a town of the same name in England, or … Maine news, sports, politics, election results, and obituaries. J.P., Glen Moore, Chester County, Pa.” As I read through it, I realized she cooked up dried apples in water and pushed them through a colander in order to turn them into applesauce. Add 1/2 teaspoon cinnamon and apples. The process involved in making this Apple Custard Pie is very much straightforward. Arrange a 1/2-inch-thick layer of kataifi into the … Bake in 450 degree oven for 15 minutes. Put sliced apples in 8 inch pie plate. I used a combination of whole milk and cream. by “Mrs. Remove from the oven and cool completely. More by Sandy Oliver. Spoon onto serving plates, garnish with whipped cream and serve. Roll pastry from center to edges into a circle about 12 inches … So I was glad to have an interesting little clipping sent me by Ruth Thurston in Machias for Dried Apple Custard Pie. You can use a store bought pie crust that you like or make the flaky crust as I recommend above. Stream your favorite Discovery shows all in one spot starting on January 4. Prepare Pastry for a Single-Crust Pie. 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. Brush the pastry with the egg wash. Bake for 15 minutes and remove from the oven. Sautéed apples, Wrap the dough in plastic wrap and refrigerate for 30 minutes. Preheat the oven to 350 degrees F. In a mixing bowl, combine the flour, salt, and 2 tablespoons sugar. pie plate. Here it is, fresh apple season, and some of you will make pies, apple crisp and all kinds of apple desserts, and some will make applesauce. 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. Apple custard pie tastes like a cross between apple pie and crème brûlée! Apple Custard Pie. Pour over apple mixture. Combine sugar and cinnamon; sprinkle over apples. Bake pie until custard is almost set but still jiggly, about 45-50 minutes. Beat other ingredients together. Take … Arrange apples over the crust. Bake at 325º for 30 minutes. Between the brown butter and the custard, this takes apple pie to a whole new level!! Saute for 3 minutes. Add the water, 1 tablespoon at a time. Pipe with whipped cream dollops for a graphic effect. … Crimp the edges of the pastry. Bake about 30 minutes, or until knife inserted midway between center and edge of pie comes out clean. 4 medium apples, peeled, cored, and cut into thin wedges (enough for … Sorry, your blog cannot share posts by email. Using a sharp knife, make a 1-inch circle in the center of the pie. Melt 1/4 cup butter in a large skillet over medium heat; add apple, 1/2 cup granulated sugar, and 1/2 teaspoon cinnamon. Post was not sent - check your email addresses! Apple Custard Pie with Cinnamon Streusel - The Food Charlatan November 18, 2013 at 7:06 am. 1: Pie Crust: Blend flour and salt in a medium bowl. Cook, sitrring occasionally, 3 to 5 minutes or until apple is tender; … Taste and decide what to do. (Answer: not that much.) Make the crust: Preheat oven to 325 degrees. Add the water, 1 tablespoon at a time. 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. What else to do with applesauce besides spooning up mouthfuls? 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... Add the lard and work it in with your hands until the mixture resembles coarse crumbs. Pour through the hole in the piecrust. Whisk the sugar and flour together in a medium sized bowl, then beat in the eggs, milk, cream, and applesauce. Thanksgiving is still a month or so away, but I’m thinking this pie works as a nice alternative to a classic apple pie. Line a 9-inch pie plate with the pastry. Charmingly, Mrs. J.P. advised her fellow cooks to use “top milk” which I remember from my childhood, but which, unless you buy your milk from a farmer, you’ll be hard pressed to find anymore. Emily @ Life on Food says. Her apple custard pie … Preheat oven to 450°F. Press onto the bottom and up the sides of a 9-in. It is made like the classic, but you pour a rich custard over the apples prior to baking. All rights reserved. Take the frozen butter and shortening and push the pieces down into the flour. 1/2 teaspoon plus 1/8 teaspoon ground cinnamon, 2 pounds Granny Smith apples, peeled, cored and sliced 1/4-inch thick, Recipe adapted from Irish Country Cooking by Darina Allen, published by Viking Penguin, 1996. Beat until smooth. I prefer to mix the cinnamon with sugar and add it to the apple instead of adding it to the custard batter. Form the dough into a smooth ball. Spread apples over the bottom of the prebaked pie crust. Press mixture firmly onto bottom and sides of 9-inch glass pie plate, forming 1/4-inch rim around edge. Prepare the Crust: Using your fingers, mix together flour, butter, and salt in a large bowl until butter … That helps the crust set up. Author Erin McDowell says even apple pie purists will fall for this cider-spiked twist. 1 unbaked 9-inch pie shell. I could always make applesauce cake, but, really, how much cake can my household consume? Apple pie doesn't get much more iconic, and hard to imagine it could get any better. Apples signal the arrival of autumn and cooler nights, so welcome the change of season with this old fashioned pie. Sprinkle the top of the pie with powdered sugar. Set the pie on a rimmed baking sheet. Whisk the sugar and flour together in a medium sized bowl, then beat in the eggs, milk, cream, and applesauce. Cool pie completely before slicing, or chill pie, then bring to room temperature when ready to serve. In a bowl, whisk together the eggs, sugar, flour, and butter. In a large saute pan, over medium heat, melt the butter. Additional notes recommend starting the pie at 450 degrees for 10 minutes and then 350 degrees for 50 minutes. In a medium bowl, mix together the reserved apple cooking liquid, the remaining º cup granulated sugar, 1/8 teaspoon cinnamon, and 5 eggs, the heavy cream, and vanilla extract. Nothing to call home about. HOLIDAY APPLE CUSTARD PIE. She also wrote to use “cinnamon to taste,” but a penciled note recommends “1 teaspoon of cinnamon.” Here’s to a cook’s own judgment. While you are making this, make two and give one to friends or donate to a bake sale. Stir in buttermilk and vanilla. Using a sharp knife, make a 1-inch circle in the center of the pie. Bake at 375° for 20 minutes. Transfer custard into a bowl and cover the custard with plastic. After seeing this I’m probably going to have to rethink my pie strategy for the big day…yum! How about nutmeg? But it can, with this French Apple-Custard Pie. Pour the mixture over the apples. Pour over apples. Reduce heat to medium-low. In a mixing bowl, whisk the remaining 1/4 cup sugar, cream, yolk, and vanilla extract. Sign up for the Recipe of the Day Newsletter Privacy Policy, Apple Cranberry Streusel Custard Pie Recipe. Bake for 55 minutes or until the custard is set and the crust is golden. Cool completely on wire rack. 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