Remove from heat and strain to get rid of lumps. Now, we use unsalted butter for baking. In a separate larger bowl, beat the sugar and butter on medium-low speed until combined. It's really fun to do this with a friend, too. . The cream is heated just until boiling, and then it is whisked into the flour mixture until incorporated. Return the pie shell to the refrigerator while you prepare the custard filling.
And today, we are making an apple custard pie. This glaze is so good. So when I was getting the hang of making apple pie, I tried to add some personal touch and mix it a bit…the result was this recipe. Bloggers hosting this giveaway and their immediate family members in their household cannot enter or win the giveaway. Really, before we cut this pie, we should wait at least two hours. This is a delicious custard pie, that looks beautiful and tastes great! Preheat the oven to 450 degrees. The bottom layer is a mix of apples, raisins, and pecans.
They are also participating in our give-away. I also tried using other juices like peach nectar or orange juice. And I don't measure it too carefully. Bake pie until custard is barely set in center, about 30 minutes. Someone complained about too much liquid coming from the apples. Serve with softly whipped cream or vanilla ice cream. Now, the other thing is we're not snobs.
Turn the heat up to high and cook for another 2-3 minutes, until the liquid is bubbling and has reduced somewhat. Made with common ingredients that you may already have in your kitchen, this recipe is beyond easy. This pie includes a combination of sweet and tart apples mixed with custardy mixture of spices, sherry, cream, eggs, lemon zest, and vanilla. The final result is a dessert that is perfect for the holiday season. Now, first of all, Marilynn is going to show you a very easy way to prepare the apples, once you've peeled them. Pour heavy cream into 2-cup glass measuring cup. This Apple Raisin Custard Pie is a twist on a classic custard pie with a layer of apples, pecans, and raisins underneath the custard.
Remove weights and cool crust on wire rack. Next, I just take half of this. I just wanted to double-check before I made it. When the pastry is the desired size, lightly roll pastry around your rolling pin, dusting off any excess flour as you roll. Makes 1 - 8 or 9 inch 20 or 23 cm tart.
Cover and refrigerate for about 20 minutes to chill the butter and to rest the gluten. It was so fun to see all the amazing costumes. I find it best to bake it in a. Although it was titled German Apple Pie, they found similar recipes for Swiss Apple Pie and French Apple Pie. The apples were grated so that you could disguise bruised apples. The AppleWeek Bloggers are not responsible for the fulfillment or delivery of the prize packages.
You know, I think we ought to call friends and have them come over. Add the eggs, cream, sherry, zest, and vanilla. Pour remaining cream mixture over top of pie. I'm just going to have another little bit. Add eggs and vanilla and beat with a fork or small whisk to combine.
This pie is best served the day it is baked. My friend Rachel hi Rachel! Let stand 1 hour before serving. So I looked up for some Apple Pie recipes. Do not let this mixture sit too long as it will form a crust. Form the other half of the dough into a disk and freeze for the next time you make this pie. So much better than traditional apple pie, especially next day when it comes out of the fridge and the custard has set nicely. Wish you could have joined us for the pie with ice cream and coffee because you are the new best friend of our family.
I decided to forego the streusel and baked the pie for 40 minutes at 300 degrees after the initial 20 minutes at 400. Cook, stirring, until the pan has dried and the apples are softened, 12 to 14 minutes. Decrease the oven temperature to 375 degrees F. Roll your rolling pin over top of pan to get rid of excess pastry. By entering you give the right to use your name and likeness. Transfer to the prepared pie shell and gently spread into an even layer.