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Recipe

Apple Custard Pie With Sweetened Whipped Cream

  • Yield: 8 servings

Ingredients

  • 1 cup plus 2 tablespoons all-purpose flour
  • 1/8 teaspoon salt
  • 2 tablespoons plus 1/4 cup granulated sugar
  • 1 stick unsalted butter, cubed and kept cold
  • 3 to 4 tablespoons ice water
  • 4 tablespoons unsalted butter
  • 2 pounds Granny Smith apples, peeled, cored, and cut into 1/4-inch-thick slices
  • 1/2 teaspoon plus 1/8 teaspoon ground cinnamon
  • 1 cup firmly packed light brown sugar
  • 6 large eggs
  • 1 cup heavy cream
  • 1/2 teaspoon pure vanilla extract
  • Sweetened Whipped Cream

Directions

  • In a medium bowl, combine the flour, salt, and 2 tablespoons of the granulated sugar. Add the butter and work it in with your fingers until the mixture resembles coarse crumbs. Add the water 1 tablespoon at a time, working it in with your hands. Form the dough into a smooth ball, wrap in plastic wrap, and refrigerate for at least 30 minutes.
  • Preheat the oven to 375?F.
  • In a large skillet over medium-high heat, melt the butter. Add the apples and ? teaspoon of the cinnamon. Cook, stirring to coat the apples evenly with the butter, about 2 minutes. Add the brown sugar and continue to cook, stirring, for 5 minutes. Remove the apples from the heat and drain in a mesh strainer, reserving the liquid. Turn into a 9-inch deep pie pan and set aside to cool.
  • Remove the dough from the refrigerator and let stand for 5 minutes.
  • Lightly flour a work surface and roll out the dough into a circle 12-inches in diameter and 1/8-inch thick. Gently fold the dough in half, and then in half again. Place over the apples in the pie pan and unfold it. Crimp the edges around the rim of the pan. Beat 1 egg in a small bowl and brush across the dough. Using a sharp knife, make a 1-inch circle in the center of the pie. Bake for 15 minutes and remove from the oven.
  • In a medium bowl, mix together the reserved apple cooking liquid, the remaining Âș cup granulated sugar, 1/8 teaspoon cinnamon, and 5 eggs, the heavy cream, and vanilla extract. Pour through the hole in the piecrust. Return to the oven and bake until the custard sets, 30 to 35 minutes. (The custard may overflow onto the piecrust.) Remove from the oven and let cool completely.
  • Sprinkle the top of the pie with the confectionersĂ­ sugar, spoon onto serving plates, and garnish with the whipped cream to serve.