Apple Custard Pie



Pie Pastry Shell

Cinnamon Streusel:

1/4 cup Light Brown Sugar

1/4 cup Flour

2 tablespoons Unsalted Butter, cut into pieces

1/2 teaspoon Cinnamon

1/4 cup Walnuts, chopped



3/4 cup Sugar

2 tablespoons Flour

pinch Salt

3/4 cup Sour Cream

3 large Egg Yolks

1 teaspoon Vanilla

1/2 teaspoon Lemon Zest


1/3 cup Dried Cranberries

4 small Granny Smith Apples, peeled, each cut into 12 slices


 Preheat oven to 425 F.

Cinnamon Streusel: Combine brown sugar, flour, butter and cinnamon in large mixing bowl. Cut with fork until mixture is crumbly. Stir in walnuts.

Filling: Add sugar, flour and salt to medium mixing bowl. Whisk to combine. Fold in sour cream, yolks, vanilla and zest. Whisk until smooth.

Sprinkle cranberries over bottom of unbaked piecrust. Arrange apple slices in a concentric circle over cranberries. Pour filling mixture over apple slices. Sprinkle cinnamon streusel over filling. Bake apple pie 15 minutes. Reduce oven temperature to 350 F. Bake additional 45-60 minutes until apples are tender. Cool pie at least partially before serving



6-8 servings


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