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

  1. Heat oven to 375 degrees F.
  2. Crust and Base: Bake crust for 15 minutes.
  3. Custard: Stir sour cream and condensed milk together until smooth.
  4. Stir in vanilla and cinnamon, then add egg and stir until well-combined.
  5. Pour into baked crust, up to 1/4 inch from the top.
  6. Bake 30 minutes, until set.
  7. Cool completely.
  8. Melt butter in a skillet over medium heat. Add apples and stir until tender, about 5 minutes.
  9. Add water and cook until very soft, about 10 more minutes. Sprinkle with brown sugar and toss to coat. Cool slightly.
  10. 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.
  11. Arrange apple slices on top of custard; drizzle with glaze.
  12. Refrigerate.

Serves 8.

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