Apple Custard Pie With Streusel Topping Recipe 395

Steps:

• Preheat oven to 350 degrees F (175 C).
• Prepare the topping by combining the butter, brown sugar, flour and chopped pecans. Cut in all ingredients with pastry cutter until pea-sized. Set aside
• Combine the apples, sugar, flour and cinnamon. Toss gently together and set aside.
• Place apple mixture in unbaked pie shells. Heap the apples up high in each shell and fill completely. Sprinkle topping on top of each.
• Bake at 350 degrees F (175 degrees C) for 50 minutes. Do not allow topping to get too dark.

Steps:

• Make the crust by mixing flour, salt, and cold butter and shortening cut into bits. Mix in a food processor or with a fork until crumbly and a cornmeal consistency. Add 3 to 4 tablespoons of cold water. Mix and then form into a ball, then roll flat. Put in a 9-inch pie plate and chill for one hour.
• Mix softened butter and sugar until well-blended. Add the sour cream, flour, salt, vanilla and eggs and beat until blended. Stir in sliced apples and cheddar cheese and stir gently to coat. Pour into the prepared pie shell.
• Bake in a 400°F preheated oven for 30 minutes. (Cover the pie edges with foil or silicone edge covers.)
• Prepare the topping by mixing the softened butter, flour and brown sugar together with a fork. After the pie is baked for 30 minutes, remove the pie and sprinkle on the streusel topping. Put the pie back in the oven and bake for 15 minutes.
• Remove pie from the oven and cool. Serve.

Steps:

• FOR THE APPLES & FILLING:.
• Preheat oven to 325°.
• Melt the 2 tablespoons butter for the apple filling in a large sauté pan over medium heat.
• Add apples and 2 tablespoons sugar; sauté until apples are soft but not mushy, 8 to 10 minutes.
• Remove from heat & stir in rum and 1/8 teaspoons salt.
• Spread apples over the bottom of the prebaked pie crust.
• Thoroughly whisk together this mixture before pouring it over the apples in the crust: eggs, egg yolks, cream, 1/2 cup sugar, vanilla, nutmeg, and remaining 1/8 teaspoons salt; pour over apples in pie crust.
• Bake pie until custard is barely set in center, about 30 minutes.
• FOR THE ALMOND TOPPING:.
• Combine almonds, 1/3 cup sugar, and remaining 2 tablespoons butter for the almond topping in a bowl.
• Remove pie from the oven; sprinkle pie with topping.
• Cover pie with a pie shield if the edge of the crust seems to be overbrowning.
• Return pie to oven; bake until custard is almost set but still slightly jiggly in the center, 15-20 minutes more.
• Completely cool pie before slicing, or chill pie, then bring it to room temperature when ready to serve.
• *Use a pie shield to prevent pie crust from burning. You can buy a premade shield or make your own. Fold a 9" piece of 36" wide foil into thirds so it measures 3x36". Wrap it around the edge of the pie, crimping the shield where the ends of the foil meet.

Steps:

• Preheat the oven to 375 degrees F (190 degrees C).
• Prepare crust: mix flour, sugar, and salt together in a bowl. Whisk oil and milk together in a separate bowl, then add to the dry mixture. Mix to combine and press into a 10-inch pie plate.
• Prepare filling: mix apples, sugar, flour, and cinnamon together in a large bowl. Place on top of the unbaked crust.
• Prepare topping: Mix flour, brown sugar, and butter in a bowl with a fork until crumbles are formed. Sprinkle on top of apple filling
• Bake in the preheated oven until filling is bubbly and topping is golden brown, about 1 hour.

Steps:

• Make the crust: Preheat oven to 325 degrees. Arrange a 1/2-inch-thick layer of kataifi into the bottom and up and over the sides of a 9-inch pie plate (it will shrink during baking); brush all over with melted butter. Bake until golden, about 25 minutes.
• Meanwhile, make the caramelized apples: Melt butter in a large high-sided skillet over medium-high heat. Add apple wedges and sugar. Cook, stirring occasionally, until apples are soft and caramelized, about 40 minutes. Transfer apples to a medium bowl.
• Make the caramel: Add sugar to skillet. Cook over high heat until sugar dissolves and turns medium amber. Remove skillet from heat. Slowly and carefully stir in cream (it will bubble and steam as you add it).
• Cover bottom of crust with 3/4 cup caramelized apples. Drizzle apples with 2 tablespoons caramel.
• Make the custard: Whisk to gether egg and yolk in a medium bowl. Bring milk, sugar, and 1/4 teaspoon salt to a simmer in a medium saucepan over medium heat. Gradually add semolina flour, whisking constantly, until mixture starts to bubble, about 30 seconds. Remove from heat, and slowly whisk one third of the semolina mixture into egg mixture. Return entire mixture to saucepan. Cook, whisking constantly, until thick, about 30 seconds.
• Pour custard over caramelized apples into crust. Let stand until set, about 1 hour. Top with remaining caramelized apples just before serving. Drizzle top of pie with some caramel (reheat if needed). Serve immediately.

Steps:

• In a small bowl, combine flour and salt; cut in butter until crumbly. Press onto the bottom and up the sides of a 9-in. pie plate. Arrange apples over the crust. Combine sugar and cinnamon; sprinkle over apples. Bake at 375° for 20 minutes. , For custard, whisk milk, egg and sugar in another small bowl until smooth; pour over apples. Bake 25-30 minutes longer or until a knife inserted in the center comes out clean. Cool on a wire rack for 1 hour. Refrigerate for at least 3 hours before serving. Refrigerate leftovers.

Steps:

• 1. Mix the eggs, sour cream, applesauce, sugars, salt, rolled oats, and cinnamon together. Stir the apple slices in. Set aside. 2. With a pastry blender, mix the 1/4-cup brown sugar, flour, butter, and walnut pieces in a small bowl to make the topping. Set aside. 3. Pour the filling mixture into the pie shell.Spoon the topping over the filling. 4. Cover the edges of the pie shell with aluminum foil. Bake for 30 minutes. Uncover the edges and bake for another 30 minutes or until done. Baker's note: As with most fruit pies, the secret of getting a crisp bottom crust is heat. Set the shelf for the bottom half of the oven closer to the heating element. Use a dark metal pie pan so that the pan absorbs, rather than reflects, heat.