Wednesday, September 19, 2012

Apple Custard Pie with Brown Sugar and Cinnamon Crust

My new Saturday morning routine is hitting the gym for a strength training class at 8am, then Trader Joe's and the the North Union Farmers Market...all within walking distance of each other at Crocker Park.  We love supporting local businesses and great food so shopping at the farmers market is a win-win.  Fall produce is starting to arrive and I couldn't resist buying some Courtland apples and baking over the weekend.  I don't make pie very often (1. two people do not need a whole pie and 2. I don't make pie crust enough to be really good at it), but when I asked Chris what he wanted me to make with the apples, "pie with vanilla ice cream" was his answer.  I perused my cookbook collection and came up with this recipe from Janice Cole's Chicken and Egg cookbook: Brown Sugar-Apple Custard Pie (with a few adaptations, of course). I received this book from Brittany for my birthday one year and every recipe that I've tried has been delicious.  Now, on to the pie!

Fresh out of the oven pie

Cinnamon-Sugar Crust
2 cups all purpose flour
2 T packed light brown sugar
1/2 t cinnamon
dash of sea salt
3/4 cup cold unsalted butter, cut into pieces
3-6 T ice water

Pie Filling
6 cups baking apples, sliced and peeled-I used Cortland
1 T lemon or lime juice
2 T flour
3/4 cup packed brown sugar
1 t cinnamon
1/2 t nutmeg
dash of salt

1/2 cup heavy whipping cream
1 egg

1. In the bowl of your electric mixer, mix flour, brown sugar, cinnamon and salt with the paddle attachment.  Add the butter and beat until butter is in pea sized pieces.  Add the water, a tablespoon at a time until dough sticks together.  
2. Gather dough together and divide into two halves.  Press into disks and wrap in plastic wrap and chill until firm.  I stuck mine in the freezer for 20 minutes.
3. Preheat oven to 375. 
4. Roll out dough disks on a lightly floured surface until it's a 12 inch round.  Roll out second disk.  Place one of the rounds in a 9 inch pie plate and press into place.  Loosely place the other round on top and refrigerate until ready to use.  

1. Toss apples in a large bowl with lemon juice, flour, brown sugar, cinnamon, nutmeg and salt.  
2. Pile into pie shell, mounding in the center.

1. Whisk together egg and cream in a small bowl.
2. Pour, gently, over the apples.

Finishing the pie:
1. Place the 2nd 12 inch pie crust round over the top of the pie.  Crimp the edges to seal.  Cut vents in the top.
2. Lightly brush with egg wash or cream and dust with granulated sugar.
3. Cover edges with a pie shield or foil so they don't get too brown.
4. Bake pie for 25 minutes and then remove pie sheild/foil.  Bake for an additional 25-30 minutes, or until apples are tender and crust is golden brown.
5. Cool before slicing.
6. Serve with ice cream (if you are like my husband) and enjoy! 
View of the inside so you can see the custard filling
Chris and I both enjoyed this pie.  It reminded me of the Cream Cheese Apple Pie that I made last fall but a lot lighter.  The custard is very light but a nice touch.  The crust is lightly flavored with just a hit of cinnamon and sugar but it does give it something special.


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