Apple Custard Pie
This is adapted from Better Homes & Garden New Cookbook
Preheat the oven to 375 F.
I made the crust up in my food processor, although I often mix a pie crust up in my stand mixer. This is a fairly standard recipe for one crust I think:
1 1/2 cups flour
1/2 tsp salt
1/2 cup shortening
4-5 Tbs cold water
For detailed instructions or a low-fat pie crust, see my write up here for pie crust.
In this case, roll out the pie crust and lay it in a 9" pie pan. Peel, core, and slice enough apples to fill the crust and mound over a bit, probably 6-8 apples depending on their size. The apples will shrink as they cook down, so make them mounded a bit over the crust.
In a small bowl, mix together:
3/4 cup sugar
1/2 tsp salt
3 Tbs flour
Then add:
1/4 cup light cream
Mix well and pour over the apples. Sprinkle with cinnamon. Cover the pie loosely with a piece of aluminum foil and bake for an hour. Take the foil off and bake another 15 minutes or so, until the apples are soft when you poke them with a fork.
This was really good. The custard-like stuff with the apples is fairly light, certainly lighter than a second crust would be. Definitely a repeat!
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