Apple Custard Pie With Cinnamon Streusel Recipes

APPLE CUSTARD PIE WITH CINNAMON STREUSEL

Steps:

• Preheat oven to 400 degrees F.
• Prepare the pie crust and arrange in a DEEP pie plate, crimping edges. Set aside.
• Peel and core the apples. Slice them very thin (think 1/8 inch or so--I used a mandolin but a sharp knife works too).
• Put them in a bowl and squeeze lemon juice on them after every apple you slice, tossing to coat. This is to add flavor and also to keep the apples from browning.
• In a large skillet, heat 4 tablespoons butter over medium heat. Add 1/2 cup sugar and 1 tablespoon pumpkin pie spice.
• Add the apples. If you used a lot of lemon juice, don't add all of it. Add 1 teaspoon maximum.
• Cook over medium heat for about 3 minutes. Turn the heat up to high and cook for another 2-3 minutes, until the liquid is bubbling and has reduced somewhat. (See photo above).
• Pour the apples into the unbaked crust and set aside.
• Make the custard. In a medium bowl, whisk together sour cream, egg yolks, and vanilla.
• Add the sugar and whisk well.
• Gradually add the flour while whisking. Whisk out any lumps.
• Pour the custard over the apples, but be careful not to overfill! See photo above. How much you need depends on the size of your pie pan. I used all but about 1/3 cup of the custard.
• Place the pie pan on a baking sheet in case it spills over the edge.
• Bake at 400 degrees F for 20 minutes. The custard should be starting to set and be golden on top when you take it out of the oven. Decrease the oven temperature to 375 degrees F.
• Meanwhile, make the streusel. In a medium bowl, whisk together 1/2 cup flour, 1 tablespoon pumpkin pie spice, and 1/4 cup sugar. Use a fork or pastry cutter to cut in 4 tablespoons cold butter. Cut until you have pea-sized chunks of butter. Keep refrigerated until you are ready to add it to the pie.
• Once the pie has baked 20 minutes, remove the pie from the oven and add the streusel topping.
• ( Don't forget to LOWER the oven temperature to 375.)
• Use a pie crust cover*** to cover the crust so it doesn't burn.
• Bake an additional 20 to 25 minutes at 375, or until a toothpick comes out clean.
• Let sit at room temperature for at least an hour or 2 before cutting into it. I can never wait this long so I always put it in the freezer for 45 minutes or so. Serve with ice cream and caramel sauce! (Recipe below)

WARM APPLE BUTTERMILK CUSTARD PIE

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.

APPLE CUSTARD PIE WITH STREUSEL TOPPING RECIPE - (3.9/5)

Steps:

• 1. Mix the eggs, sour cream, applesauce, sugars, salt, rolled oats, and cinnamon together. Stir the apple slices in. Set aside. 2. With a pastry blender, mix the 1/4-cup brown sugar, flour, butter, and walnut pieces in a small bowl to make the topping. Set aside. 3. Pour the filling mixture into the pie shell.Spoon the topping over the filling. 4. Cover the edges of the pie shell with aluminum foil. Bake for 30 minutes. Uncover the edges and bake for another 30 minutes or until done. Baker's note: As with most fruit pies, the secret of getting a crisp bottom crust is heat. Set the shelf for the bottom half of the oven closer to the heating element. Use a dark metal pie pan so that the pan absorbs, rather than reflects, heat.

APPLE CUSTARD PIE

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.

APPLE CUSTARD STREUSEL PIE RECIPE BY TASTY

Steps:

• Make the crust by mixing flour, salt, and cold butter and shortening cut into bits. Mix in a food processor or with a fork until crumbly and a cornmeal consistency. Add 3 to 4 tablespoons of cold water. Mix and then form into a ball, then roll flat. Put in a 9-inch pie plate and chill for one hour.
• Mix softened butter and sugar until well-blended. Add the sour cream, flour, salt, vanilla and eggs and beat until blended. Stir in sliced apples and cheddar cheese and stir gently to coat. Pour into the prepared pie shell.
• Bake in a 400°F preheated oven for 30 minutes. (Cover the pie edges with foil or silicone edge covers.)
• Prepare the topping by mixing the softened butter, flour and brown sugar together with a fork. After the pie is baked for 30 minutes, remove the pie and sprinkle on the streusel topping. Put the pie back in the oven and bake for 15 minutes.
• Remove pie from the oven and cool. Serve.