APPLE CUSTARD PIE

 

I was looking for a quick apple pie recipe, and very delicious too... When I read about this recipe from the "BRASS SISTERS" I realize that is the one I am looking for, it is a winner in by book of APPLE PIES.

I am not yet custom with American Apple Pie: too many slices (a tall pile of apple sliced) the pie dough is not cooked on the bottom….. adding  flour/corn starch  to the apples… is not what I had in mind for a wonderful apple pie. This “APPLE CUSTARD PIE” is a very quick recipe and I am cooking (half baked) the pie shell, and it is better if it is served warm (as traditional American Pie) with cold vanilla ice cream.

 INGREDIENTS:

1 half baked 9-inch pie shell

4 medium apples, cored, and cut into thin wedges 

1/2 cup sugar

1/2 cup coarse grind walnuts

1/4 cup raisin (optional)

 1 teaspoon cinnamon

1/2 teaspoon salt

1 cup heavy cream

2 eggs

1 teaspoon vanilla

2 tablespoons butter, cut into small dice.

To  BAKE THE PIE SHELL you should use the "dry bean method" for 10 minutes at 400F (not to puff up during baking), and 5 for more minutes without beans, to finish baking the pie shell.

After baking 10 minutes with menarche paper and beans, it is kind of "wet" the bottom of the shell

so you need to bake the shell for 5 more minutes at 400F.

 

DIRECTIONS:

1.  Preheat the oven to 450°F. Coat a 9-inch ovenproof glass pie plate with vegetable spray. 

2 Arrange approximately half of apple slices on bottom of pie crust in an overlapping pattern. Sift together sugar, cinnamon,  walnuts, raisin  and salt. 

 Sprinkle  over apples the dry mixer of sugar,walnuts, cinnamon:.

3. Pour heavy cream into a 2-cup glass measuring cup. Add eggs and vanilla and beat with a fork or small whisk to combine. Pour this wet mixture over the top of the  pie.

4. Dot with butter the top of the pie. 

5.  Bake  at 450F for  10 minutes, reduce oven temperature to 350°F, and bake 45-55 minutes more, or until filling bubbles rapidly and edges of crust are nicely browned.Check if the middle of the pie is set, as a custard, not liquid.

6. Cool pie on rack at least 2 hours before serving. This pie is best served the day it is baked. 

Recipe courtesy of Brass Sisters.

MY NOTES:

If you use   not so deep pie dish you want to  use half of dry and half of wet ingredients and it is much ready baked(30-35 minutes at 350F second temperature set) than the deep dish that I used in these pictures.