Dutch Apple Pie With Sour Cream Custard Recipes

SOUR CREAM APPLE PIE

Steps:

• Preheat oven to 375°. On a lightly floured surface, roll dough to a 1/8-in.-thick circle; transfer to a 9-in. pie plate. Trim crust to 1/2 in. beyond rim of plate; flute edge. Refrigerate 30 minutes., In a large bowl, beat eggs. Add sour cream. Stir in sugar, 2 tablespoons flour, vanilla and salt; mix well. Gently stir in apples. Pour into crust. Bake 15 minutes. , Meanwhile, combine brown sugar and remaining 4 tablespoons flour; cut in butter until crumbly. Sprinkle over pie. Bake until filling is set, 20-25 minutes. Cool completely on a wire rack. Refrigerate leftovers.

CUSTARD APPLE PIE

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.

SOUR CREAM APPLE PIE DELUXE

Steps:

• Preheat the oven to 425 degrees F (220 degrees C). Press the pie crust into and up the sides of a 9 inch pie plate.
• In a medium bowl, stir together 3/4 cup sugar, 2 tablespoons of flour, and salt. Mix in the sour cream, egg and vanilla until smooth. Add apples, and stir to coat. Scrape the mixture into the pie shell.
• Bake for 15 minutes in the preheated oven, then reduce heat to 350 degrees F (175 degrees C), and continue baking for 30 minutes more.
• While the pie is baking, prepare the topping in a medium bowl. Stir together 1/3 cup of flour, 1/3 cup sugar, and cinnamon. Cut in the butter until the mixture resembles fine crumbs.
• After the 30 minute bake time has passed, cover the top of the pie with the crumb topping, and continue to bake for 15 minutes, or until topping is lightly browned and apples are tender. Allow the pie to cool, then refrigerate until chilled before serving.

DUTCH APPLE PIE

Steps:

• In medium bowl, mix 1 cup flour and the salt. Cut in shortening, using pastry blender (or pulling 2 table knives through ingredients in opposite directions), until particles are size of small peas. Sprinkle with cold water, 1 tablespoon at a time, tossing with fork until all flour is moistened and pastry almost leaves side of bowl (1 to 2 teaspoons more water can be added if necessary). Gather pastry into a ball. Shape into flattened round on lightly floured surface. Wrap flattened round of pastry in plastic wrap, and refrigerate about 45 minutes or until dough is firm and cold, yet pliable. This allows the shortening to become slightly firm, which helps make the baked pastry more flaky. If refrigerated longer, let pastry soften slightly before rolling.
• Heat oven to 400°F. On surface sprinkled with flour, using floured rolling pin, roll pastry dough into circle 2 inches larger than 9-inch pie plate. Fold pastry into fourths; place in pie plate. Unfold and ease into plate, pressing firmly against bottom and side and being careful not to stretch pastry, which will cause it to shrink when baked. Trim overhanging edge of pastry 1 inch from rim of pie plate. Fold and roll pastry under, even with plate; flute as desired.
• In large bowl, toss Filling ingredients. Pour into pie plate, mounding apples toward center.
• In medium bowl, use pastry blender or fingers to mix butter, 1 cup flour and the brown sugar until a crumb forms. Sprinkle evenly over top of pie. Sprinkle 1 tablespoon granulated sugar on top.
• Bake 45 to 55 minutes or until pie crust and crumb topping are deep golden brown and filling begins to bubble. Transfer to cooling rack to cool.

DUTCH'S EASY-EASY APPLE CUSTARD PIE

Steps:

• 1. Blind bake the frozen pie crust for 5~10min @ 350^
• 2. Load the full can of pie apples into the crust
• 3. Make the Custard according to instructions on the box. I cut the milk down a little and do it in the micro-wave.
• 4. Pour the Custard over the apples and bake about 35~40min @ 350^ or until the Custard is set. Let cool and then into your fridge for a couple hours before you cut. It doesn't get much easier than this! Because I thought the canned apples were too sweet, I plan to poach my own, using a Splenda simple syrup next time. I'm also going to try Pears when they're in season.

DUTCH APPLE SOUR CREAM PIE

Steps:

• In a large bowl, combine the egg, sour cream, sugar, flour and vanilla. Stir in apples. Pour into pastry shell. Bake at 375° for 30 minutes., Meanwhile, combine brown sugar and flour. Cut in butter until mixture resembles coarse crumbs. Sprinkle over pie. Return to the oven for 10-15 minutes or until filling is set and topping is golden brown. Cool completely on a wire rack. Refrigerate leftovers.

PENNSYLVANIA DUTCH SOUR CREAM-APPLE PIE

Steps:

• Place the prepared pie pastry shell in the freezer for 15 minutes; preheat oven to 400°.
• In a big bowl, whisk the sour cream, sugar, egg, flour, salt, and vanilla until well blended.
• Add in the apples; mix well.
• Turn the filling into the chilled pie shell; smooth the top with your hands, laying the apple slices down flat.
• Place the pie on the center oven rack; bake for 15 minutes; decrease heat to 350°; bake for 30 minutes.
• Meanwhile, make the topping: in a big bowl, combine the flour, sugars, cinnamon, salt, and walnuts; add in the butter and stir with a fork, then switch to your hands rubbing the mixture gently between your fingers until it forms uniform crumbs; refrigerate until ready to use.
• Remove pie from oven and carefully dump the streusel topping in the center, spreading it evenly over the surface with your hands.
• Tamp the topping down lightly.
• Return pie to oven, placing it so that the part that faced the back of the oven now faces the front.
• Slide a foil-line baking sheet onto the rack below to catch any spills.
• Continue baking for about 20 minutes or until golden brown.
• Transfer pie to wire rack to cool for at least 2 hours before serving;
• You may serve this pie chilled, so after it is thoroughly cooled, cover with loosely tented foil and refrigerate at least 2 hours.

DUTCH APPLE PIE WITH SOUR CREAM CUSTARD RECIPE

Steps:

• 1. Preheat the oven to 300º F. 2. Spread the apple pieces over the bottom of the pie shell. Place on a baking sheet and set aside. 3. Place the sugar, flour, and salt in a small bowl and whisk until well combined. 4. Whisk together the sour cream, egg, and vanilla paste. 5. Add the dry ingredients and whisk until smooth. Pour into the prepared pie shell, over the apples. With a spatula, submerge any apples that float to the top. 6. Bake 20 to 25 minutes, until the edge of the filling is slightly puffed and the center is dry to the touch. 7. While the pie bakes, prepare the walnut streusel: Combine the flour, walnuts, granulated sugar, cinnamon, and salt in a medium bowl. Pour in the melted butter and mix with your fingers until the mixture resembles coarse meal. 8. When the pie is ready, gently scatter the streusel over the top of the pie and bake 10 to 15 minutes more, until the streusel is crispy. 9. Cool to room temperature, then chill in the refrigerator for at least 1 hour before slicing.