Apple-Custard Pie
Ingredients
Crust and Base
- 1 (9-inch) deep-dish unbaked pie crust
- 2 large Granny Smith apples, peeled and thinly sliced
- 2 tablespoons butter
- 2 tablespoons water
- 1 tablespoon brown sugar, or more to taste
Custard
- 1 cup sour cream
- 1 (14 ounce) can sweetened condensed milk
- 1 1/2 teaspoons vanilla extract
- 1/4 teaspoon cinnamon
- 1 egg, beaten
Glaze
- 1/4 cup frozen apple juice, thawed
- 1/4 teaspoon cinnamon
- 1 teaspoon cornstarch
Instructions
- Heat oven to 375 degrees F.
- Crust and Base: Bake crust for 15 minutes.
- Custard: Stir sour cream and condensed milk together until smooth.
- Stir in vanilla and cinnamon, then add egg and stir until well-combined.
- Pour into baked crust, up to 1/4 inch from the top.
- Bake 30 minutes, until set.
- Cool completely.
- Melt butter in a skillet over medium heat. Add apples and stir until tender,
about 5 minutes.
- Add water and cook until very soft, about 10 more minutes. Sprinkle
with brown sugar and toss to coat. Cool slightly.
- Glaze: Stir juice, cinnamon and cornstarch together in a small pan over
medium heat. Bring to a boil, stirring, then reduce heat and continue cooking until
thickened.
- Arrange apple slices on top of custard; drizzle with glaze.
- Refrigerate.
Serves 8.
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