Custard Apple Pie Recipes

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APPLE CUSTARD PIE



Apple Custard Pie image

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

3 ounces frozen kataifi (shredded phyllo), thawed (1 cup packed)
3 tablespoons unsalted butter, melted
1 tablespoon unsalted butter
5 baking apples, such as Pink Lady, peeled, cored, and sliced into 1/2-inch wedges
1/4 cup sugar
3/4 cup sugar
1 cup heavy cream
1 large egg, plus 1 large egg yolk
2 cups whole milk
1/2 cup sugar
Salt
1/2 cup semolina flour

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.

WARM APPLE BUTTERMILK CUSTARD PIE



Warm Apple Buttermilk Custard Pie image

Homey, sweet, custardy pie NOT like Grandma's.

Provided by NEONWILLIE

Categories     Desserts     Pies     Custard and Cream Pie Recipes

Yield 8

Number Of Ingredients 16

1 (9 inch) pie shell
¼ cup butter
2 tart apples - peeled, cored and sliced
½ cup white sugar
½ teaspoon ground cinnamon
¼ cup butter, softened
1 ⅓ cups white sugar
4 eggs
1 teaspoon vanilla extract
2 tablespoons all-purpose flour
¾ cup buttermilk
¼ cup white sugar
¼ cup packed brown sugar
½ cup all-purpose flour
¼ teaspoon ground cinnamon
3 tablespoons butter

Steps:

  • Preheat oven to 300 degrees F (150 degrees C).
  • To Make Apple Filling: Melt 1/4 cup butter or margarine in skillet over medium heat. Add apple, 1/2 cup white sugar, and 1/2 teaspoon cinnamon. Cook 3 to 5 minutes, until tender. Set aside.
  • To Make Buttermilk Custard: In a large mixing bowl combine 1/4 cup softened butter or margarine with 1 1/3 cups white sugar. Beat until creamy. Add eggs one at a time, beating until yellow disappears. Mix in vanilla, then 2 tablespoons flour. Combine thoroughly, then pour in buttermilk, beating until smooth.
  • Fit pastry into pie pan and prick with a fork. Spoon apple mixture into crust, then pour buttermilk custard over it.
  • Place in preheated oven and bake for 30 minutes.
  • To Make Streusel Topping: While pie is baking, combine 1/4 cup white sugar, brown sugar, 1/2 cup flour, and 1/4 teaspoon cinnamon in a small bowl. Cut in 3 tablespoons butter or margarine until mixture is crumbly.
  • Remove pie from oven after 30 minutes and sprinkle streusel topping over custard. Return to oven and bake for an additional 40 to 50 minutes, until a knife inserted in center comes out clean. Let stand 1 hour before serving.

Nutrition Facts : Calories 549.2 calories, Carbohydrate 80.4 g, Cholesterol 135.9 mg, Fat 23.9 g, Fiber 1.4 g, Protein 5.9 g, SaturatedFat 11.7 g, Sodium 276.3 mg, Sugar 64.4 g

CUSTARD APPLE PIE



Custard Apple Pie image

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

1 9-inch pie shell
5 -6 large golden delicious apples
8 ounces sour cream
3 large egg yolks
1 cup sugar
1/4 cup all-purpose flour
1 teaspoon vanilla
1 1/2 teaspoons cinnamon
4 tablespoons butter or 4 tablespoons margarine
1/2 cup all-purpose flour
1/4 cup sugar

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



Apple Custard Pie image

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

1-1/2 cups all-purpose flour
1/2 teaspoon salt
1/2 cup cold butter
3 cups sliced peeled tart apples, (about 4 medium)
1/3 cup sugar
1 teaspoon ground cinnamon
CUSTARD:
1 cup evaporated milk
1 egg
1/2 cup sugar

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.

OLD-FASHIONED CUSTARD APPLE PIE



Old-Fashioned Custard Apple Pie image

Provided by Kay Schrock

Time 1h30m

Number Of Ingredients 7

6 tart apples
1 cup sugar
1 cup flour
2 Tablespoons butter
1 teaspoon cinnamon
1 1/2 cups milk
Pastry for one 9 inch pan

Steps:

  • Mix sugar and flour together and spread in pastry shell.
  • Pare apples and cut in quarters; fit tightly together in shell, on op of flour mix.
  • Sprinkle apples with cinnamon and dot with butter.
  • Pour milk over the mixture.
  • Bake at 350 for one hour.

Nutrition Facts : Calories 371 kcal, Carbohydrate 78 g, Protein 5 g, Fat 6 g, SaturatedFat 4 g, TransFat 1 g, Cholesterol 16 mg, Sodium 62 mg, Fiber 5 g, Sugar 55 g, UnsaturatedFat 3 g, ServingSize 1 serving

APPLE-CUSTARD PIE



Apple-Custard Pie image

Provided by Food Network

Categories     dessert

Time 1h45m

Yield 8 servings

Number Of Ingredients 13

1 cup flour
Pinch of salt
2 tablespoons sugar plus 1/4 cup
1/3 cup lard
2 tablespoons ice water
2 tablespoons butter
1 cup light brown sugar
1/2 teaspoon plus 1/8 teaspoon ground cinnamon
2 pounds Granny Smith apples, peeled, cored and sliced 1/4-inch thick
1 cup heavy cream
1 egg yolk
1/2 teaspoon pure vanilla extract
1 cup sweetened whipped cream

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.

CREAMY APPLE CUSTARD PIE



Creamy Apple Custard Pie image

Treat family and friends to old-fashioned goodness with this well-used recipe. More than 50 years old, it blends juicy apple slices with rich cream cheese in a pastry crust.

Provided by Taste of Home

Categories     Desserts

Time 1h20m

Yield 8 servings.

Number Of Ingredients 8

Pastry for single-crust pie (9 inches)
4 cups thinly sliced peeled apples (such as Gala or Fuji)
3/4 cup sugar, divided
1/4 cup (2 ounces) cream cheese, softened
1-1/2 cups heavy whipping cream
1 tablespoon butter, melted
1/4 teaspoon ground nutmeg
3 eggs

Steps:

  • Roll out pastry to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges., In a large bowl, combine apples and 1/2 cup sugar; transfer to pastry shell. Bake at 400° for 15 minutes., Meanwhile, in a small bowl, beat cream cheese and remaining sugar until smooth. Beat in the cream, butter and nutmeg. Add eggs, one at a time, beating well after each addition., Pour cream mixture over apples. Reduce heat to 325°; bake for 45-50 minutes or until custard is almost set (mixture will jiggle slightly). Cool on a wire rack. Cover and refrigerate for at least 2 hours.

Nutrition Facts :

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