Apple Custard Pie
Ingredients
Crust
- 1 1/4 cups all-purpose flour
- 3/4 cup Quaker® Oats (quick or old fashioned, uncooked)
- 1/4 cup firmly packed brown sugar
- 1/8 teaspoon salt (optional)
- 8 tablespoons (1 stick) butter, melted
- 1 tablespoon water
- 1 teaspoon vanilla extract
Filling
- 1 (8 ounce) container reduced-fat or regular sour cream
- 2/3 cup firmly packed brown sugar
- 1/4 cup all-purpose flour
- 4 egg whites or 2 eggs, lightly beaten
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 4 cups peeled, thinly sliced apples (4 to 5 medium)
Topping
- 1/4 cup Quaker® Oats (quick or old fashioned, uncooked)
- 1/4 cup firmly packed brown sugar
- 1/4 cup all-purpose flour
- 4 tablespoons (1/2 stick) butter, chilled and cut into pieces
Instructions
- Heat oven to 375 degrees F.
Crust
- \Combine flour, oats, sugar and salt in medium bowl; mix well.
- Add butter, water and vanilla extract; mix well. Press mixture firmly onto bottom and sides of 9inch glass pie plate, forming a 1/4 inch rim around edge.
- Bake for 12 to 15 minutes or until light golden brown.
- Cool completely on wire rack.
Filling
- Combine sour cream, sugar, flour, egg whites, cinnamon and nutmeg in medium bowl; mix well.
- Add apples; mix well. Spoon into cooled crust.
Topping
- Combine oats, sugar and flour in a medium bowl; mix well.
- Cut in butter with pastry blender or two knives until mixture is crumbly.
- Sprinkle over filling.
- Bake for 50 to 60 minutes or until knife inserted in center comes out clean.
- Cool on a wire rack.
- Serve warm or chilled.
- Store tightly covered in the refrigerator.
Attribution
Recipe and photo used with permission from: Quaker Oats
