Wednesday, September 28, 2016

Apple Pie In Custard

It’s apple season.  Our 6-year old granddaughter Lucy loves to visit near-by apple orchards for the apple picking, cool & tangy fresh cider, caramel apples on a stick, or jars of super-fresh apple butter.  The bees or wasps that hang around the cider-pressing hut are a bother, but the payoff in your mouth is tremendous.
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The idea of fruit pies covered with custard allegedly originated in Switzerland.  It’s long been a favorite Sunday treat for European families everywhere, including Poland, because it’s not too sweet,

not overly heavy, but healthful and nourishing.                                                              

Serves 6
1 ¾ cups flour
Pinch salt
2 tablespoons confectioners’ sugar
1 pound plus 1 tablespoon sweet butter
I egg
Or, one store-bought pie dough

4 medium tart apples, peeled & sliced
½ cup milk
1 ½ teaspoons cornstarch
2 tablespoons sugar
½ cup whipping cream
1 egg

Preheat oven to 350 °F.  For the dough, combine the flour with salt and sugar.  Cut the butter into the flour and crumble with your fingertips. Add the egg and knead the dough quickly. Refrigerate for half an hour.  Or, use your favorite defrosted store-bought pie dough.

Roll out the dough and transfer to cover the bottom and sides of the 9 to 10 inch pie pan.  Pierce in a few places with a fork.
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Arrange the apple slices loosely on the crust in the pie pan.  Fill up the pan at least half way.  Combine all of the ingredients for the custard in a blender until smooth.  Slowly pour over the apples.   
Bake for 40 minutes or until the apples are soft.  Sprinkle a little cinnamon on top and decorate if you wish. Serve warm.
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