Apple Custard Pie
This pie probably a little different than what you’re used to but you’ve got to try it. The filling is thick and creamy and the crust has a little lift if you choose to use the baking powder (which I would highly recommend!). Serve it with fresh whipped cream sweetened with a little maple syrup or vanilla ice cream.
Apple Custard Pie
Ingredients
Pie Crust (double crust)
- 2 1/2 Cups flour unbleached all purpose
- 1/4 tsp salt
- 2 pinches baking powder (optional)
- 8 ounces butter salted, cold
- 1/2 cup ice water
Pie Filling
- 6-8 ea apples
- 6 ounces butter salted
- 3/4 cup sugar
- 1/4 cup brown sugar
- 3/4 cup flour unbleached all purpose
- 1 ea egg
- 1 tsp cinnamon ground
- 1/8 tsp ginger ground
Instructions
For the Crust
- Mix together flour, salt and baking powder in a large bowl. Cube the cold butter and add into the flour mixture. Cut the butter in with your hand, or another method if you prefer. For a flakier crust leave larger butter pieces or for a more tender crust cut in the butter unit they are pea sized pieces. I like to shoot for somewhere in between.
- Make a well in the flour, butter mixture and pour in the water. Gently fold with a rubber spatula until dough starts to come together. Add a little more water if the mixture is too dry, it's ok if there is some loose flour just lightly knead the dough together until most of it sticks together. You don't want to work this dough any more than you have to.
- split the dough into two balls and refrigerate until ready to use. you can do this a day ahead of time and they also freeze well if you using this recipe for a one crust pie.
For the Pie!
- Preheat oven to 350 degrees F
- Wash, peel, and slice apples and place in a large bowl. I used Pink Lady and Granny Smith apples so my pie will turn out somewhat tart. The variety of apples you use is personal preference but I would recommend using more than one type.
- Melt the butter, add the sugars, flour, spices and mix together. Add the egg and mix again. Pour mixture over the sliced apples and stir in.
- Dust your work surface with flour, generously, and roll out the dough big enough to just clear the edges of your pie pan.
- I like to gently fold my rolled out pie crust in half and slide it into the pan, then unfold. Adjust the crust so that it is evenly placed in the pan and lightly press onto the sides and bottom of the pan. Scoop the apple filling in and roll out the top crust, fold in half to gently slide onto the filling, unfold and lightly press over the filling.
- I prefer to tuck the under instead of trimming the excess because I love crust and also the pie is a lot less likely to leak and overflow. I make a cute pattern I just pinch with both of my thumbs and pointer fingers. I also cut holes to vent the pie, feel free to get creative with this part and the edges!
- This last step is optional, I like to egg wash my crust and sprinkle it with turbinado sugar. The egg wash that I use is just an egg cracked in a bowl with a tsp of water whisked together. Brush it lightly on the crust and sprinkle on the sugar.
- Bake pie on the bottom shelf of the oven for about 55 minutes. you want a nice golden brown color and to see a little bit of bubbling action through the vent holes.