Apple Custard Pie
This recipe comes from Diane Kreider of Salem United Church of Christ. My sister-in-law and her family attend this church, and they have a cookbook that is one of my favorites. This is one of the recipes.
Author: Diane Kreider
Ingredients
- Crust:
- 1¾ c flour
- ¼ c sugar
- 1 t cinnamon
- ½ c plus 2 T butter
- ¼ c apple juice or water
- --
- Filling:
- 8 McIntosh Apples, peeled and thinly sliced
- 1⅔ c sour cream
- ⅓ c flour
- 1 c sugar
- 1 egg
- 2 t vanilla
- ½ t salt
- --
- Topping:
- 1 c chopped walnuts
- ½ c flour
- ⅓ c brown sugar
- ⅓ c sugar
- 1 T cinnamon
- ½ c butter at room temperature
Instructions
- Preheat oven to 450 degrees.
- Prepare crust and fit in 10 inch pie dish. Slightly prebake crust.
- Mix all filling ingredients together except apples, and then toss in apples. Spoon into crust.
- Before baking, cover crust with foil to prevent it from becoming too brown.
- Bake 10 minutes at 450 degrees, then bake about 40 more minutes (until filling is slightly puffed) at 350 degrees. Remove from oven.
- For topping, mix dry ingredients and then blend in butter until mixture is crumbly. Remove foil from crust and sprinkle crumbs over the top of the pie. Bake at 350 for 15 minutes longer.
