It’s become a fall tradition to go apple picking. Especially now that we live back on the east coast and we experience a true fall. So in early October, a few friends and I went apple (and pumpkin) picking at a large farm in Maryland. By the time we got there however, they only had one type of apple left to pick, the Pink Lady apple. At first I was a little bummed, since I was planning to make an apple pie and wasn’t sure how it would turn out, but it turns out that Pink Lady apples are one of the better apples for baking! Pink Lady apples have a good balance of sweet and tart, but more importantly, they hold their shape when baked. They will soften in the oven, but still provide a nice crispy texture.
The apple pie that I decided to make has a custard filling which I love. Anything with custard is automatically better! Don’t you agree?
WARM CUSTARD APPLE PIE RECIPE (Serves 10)
- 1 cup cold butter cubed
- 1/4 cup powdered sugar
- 1 egg
- 1 tablespoon very cold water
- 2 1/2 cups flour
- Put cold butter (cubed) and sugar in food processor and pulse 2-3 times until large chunks appear.
- Add the egg and the water and pulse 2-3 times. The chunks should be smaller now.
- Add flour 1 cup at a time, pulsing in between. This will leave you with a fine crumb texture.
- Keep pulsing until a dough ball forms. You can add another teaspoon of water if dough looks dry.
- Roll out dough to about 1/4 inch thick and place into pie dish
- Bake for 7-8 minutes to set the crust before adding the filling (if you have them, add pie weights or dried beans to prevent air pockets from forming).
- Remove from oven and set aside.
- 1/3 cup all-purpose flour
- 1/3 cup packed brown sugar
- 1/2 teaspoon ground cinnamon
- 2 1/2 tablespoons chilled butter, cut into small pieces
- Combine flour, brown sugar and cinnamon in a medium bowl.
- Cut in buttoner with a pastry blender of 2 knives until mixture look like a coarse meal.
- Cover and place in refrigerator.
- 5 cups sliced apples (I chose not to peel mine, but you can peel if you prefer)
- 1 cup granulated sugar
- 1/2 teaspoon cinnamon
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs
- 1 3/4 cups fat-free buttermilk
- 1 teaspoons pure almond or vanilla extract (I used almond. Yum!)
- Preheat your oven to 325° F.
- Heat a large non-stick skillet over medium heat.
- Add sliced apples, 1/4 cup granulated sugar and 1/2 teaspoon cinnamon.
- Cook for 10 minutes or until apples are tender, stirring occasionally.
- Spoons the apple mixture into prepared crust.
- Combine the remaining 3/4 cup granulated sugar, 2 tablespoons flour, salt and eggs and stir with a whisk.
- Stir in buttermilk and the almond (or vanilla) extract.
- Pour mixture over the apples.
- Bake at 325° F for 30 minutes. Reduce temperature to 300° F and then sprinkle streusel over the pie. Bake for an additional 40 minutes or until set.
- Let stand for 1 hour before serving
Recipe adapted from Cooking Light