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    You are in: Home / Recipes / Custard Apple Pie Recipe
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    Custard Apple Pie

    1/1 Photo of Custard Apple Pie

    Total Time:

    Prep Time:

    Cook Time:

    1 hr

    15 mins

    45 mins

    Moriah's Note:

    I found this recipe when I was looking for an alternative to double crusted apple pie but a little fancier than the Dutch version. This actually calls for peaches instead of apples, but having none on hand and "baker's itch" I substituted apples,added the cinnamon,and it turned out so well that I have yet to try it with peaches. I like it best served a little warm.

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    Units: US | Metric




    1. 1
      Preheat oven to 425.
    2. 2
      Core, peel and slice apples to 1/4" thick.
    3. 3
      In piecrust, arrange the apple slices in concentric circles, overlapping them slightly.
    4. 4
      Beat sour cream, egg yolks, sugar, flour, vanilla and cinnamon with wire whisk until just blended; pour over apples.
    5. 5
      Bake pie 30 min, or until custard mixture is beginning to set.
    6. 6
      Meanwhile, prepare STREUSAL TOPPING: In small bowl, with hand, combine butter or margarine, flour and sugar until mixture resembles coarse crumbs.
    7. 7
      After pie has baked 30 min, evenly sprinkle topping over apples and custard.
    8. 8
      Bake 15 min longer or until topping is golden and knife inserted in center of pie comes out clean.
    9. 9
      If crust browns too rapidly, cover with foil.
    10. 10
      Cool at least one hour.

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    Ratings & Reviews:

    • on July 06, 2008

      I won't be rating this since I don't want to spoil any future reviews. I used granny smith apples since that's what the local shop had and for the pie shell, I made Chef Potts' Shortcrust Pastry. Other than the apples, I followed the recipe as is but I had a problem in step 5. After 20 mins of baking, I peeked through the oven door and noticed the custard had formed a thick crust on top and had started to brown a bit too much. I then lowered the oven temp to 180C and took out the pie. With the crust formed on top, it was impossible to sprinkle the streusel topping, so I scraped off the top layer with a knife and then doubled the topping mixture and spread on top. I baked it for another 30 minutes till the streusel topping turned golden brown. I could have probably reduced the sugar to 3/4 cup instead of the full 1 cup, because I found it a bit too sweet but that didn't stop me from having another slice, the pie turned out delicious! Thank you, Moriah, for sharing!

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    • on November 24, 2010


      My pies didn't turn out looking like the picture, but the pie I brought to the office received rave reviews from those who tasted a slice. The cooking time took longer than stated (the "more" definitely came into play.) I found that having the foil placed over the pie and baking it an extra 30 minutes with the topping helped solidify the pie filling; this is fine since the second pie I baked today is for tomorrow's Thanksgiving meal so I don't have any qualms of placing it in the oven and baking it again (knowing it will not be over-baked.) I definitely want to try this with peaches sometime.

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    Nutritional Facts for Custard Apple Pie

    Serving Size: 1 (249 g)

    Servings Per Recipe: 8

    Amount Per Serving
    % Daily Value
    Calories 489.1
    Calories from Fat 196
    Total Fat 21.8 g
    Saturated Fat 10.1 g
    Cholesterol 107.0 mg
    Sodium 183.4 mg
    Total Carbohydrate 71.0 g
    Dietary Fiber 4.1 g
    Sugars 45.2 g
    Protein 5.0 g

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