Apple Cinn Custard Pie
Source of Recipe
Sherry in Roseburg from From Portland's Palate...
List of Ingredients
1-3/4 cups all-purpose flour, sifted
1/4 cup granulated sugar
1 teaspoon cinnamon
2/3 cup butter
1/4 cup water
INGREDIENTS FOR THE FILLING:
1 egg
1-1/2 cups sour cream
1 cup granulated sugar
1/4 cup all-purpose flour
2 teaspoons vanilla extract
1/2 teaspoon salt
2-1/2 pounds Macintosh apples, pared, quartered, cored
and sliced
INGREDIENTS FOR THE TOPPING:
1/2 cup butter, room temperature
1/2 cup all-purpose flour
1/3 cup granulated sugar
1/3 cup brown sugar, firmly packed
3 teaspoons cinnamon
1 cup walnuts, coarsely chopped
Recipe
TO PREPARE THE CRUST:
In a large bowl, combine flour, sugar and cinnamon. Cut in butter with
a pastry blender until mixture has the consistency of coarse meal.
Sprinkle in just enough water to moisten dough. May add additional
water if necessary to form ball.
Preheat over to 450 degrees.
Roll out dough on a lightly floured surface to a 12-inch diameter
circle. Fit into a 10-inch pie plate. Fold under overhanging pastry
flush with rim. Flute to make a stand-up edge. Chill until ready to fill.
TO PREPARE THE FILLING:
In a large mixing bowl, beat egg slightly. Stir in sour cream, sugar,
flour, vanilla and salt until mixture is smooth. Add sliced apples,
stirring gently just to coat apples. Spoon filling into shell.
Bake at 450 degrees for 10 minutes, lower heat to 350 degrees and
bake 35 minutes longer. While pie bakes, prepare topping.
TO PREPARE THE TOPPING:
In a small bowl, combine butter, flour, sugar, brown sugar, cinnamon,
and walnuts and blend well.
Remove pie from oven and sprinkle topping evenly over filling. Return
to oven.
Bake for 15 minutes longer or until topping is lightly browned. Cool
pie on wire rack.
SERVES 8 TO 10
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