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To assemble: Roll out the pie crust and fit it into a 9 inch pie pan, crimping the edges with your fingers, the back of a knife, or a fork. Spread the apples evenly into the bottom of the crust. Pour the custard over the apples and sprinkle the crumb topping over the custard. Bake for 40-45 minutes, or until the crust is golden and the crumb.

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Custard Layer. BEAT eggs, sugar, vanilla and salt in medium bowl until blended. BEAT IN milk. Slowly POUR over apples. Carefully PLACE pie on rack in center of 400°F oven. BAKE until knife inserted midway between center and edge of pie comes out clean, about 30 minutes. COOL completely on wire rack.

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Cooking Instructions. Heat oven to 375°F. For crust, combine flour, oats, sugar and salt in medium bowl; mix well. Add margarine, water and vanilla; mix well. Press mixture firmly onto bottom and sides of 9-inch glass pie plate, forming 1/4-inch rim around edge. Bake 12 to 15 minutes or until light golden brown. Cool completely on wire rack.

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Add apples and sugar; sauté until apples are soft but not mushy, about 8-10 minutes. Stir in (optional) rum and salt. Spread apples over the bottom of the pie crust. Whisk together eggs, egg yolks, cream, 1/2 cup sugar, vanilla, and remaining salt; pour over apples in pie crust.

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Stir in rum and salt. Spread apples over the bottom of the blind-baked crust. Whisk together eggs, egg yolks, cream, ½ cup sugar, vanilla, nutmeg, and remaining ⅛ tsp. 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, sugar, and softened butter.

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In a large saucepan, whisk together the water, brown sugar, apple cider vinegar, spices, and salt. Wash, peel, and cut each apple into 4 pieces around the core. Cut each piece into about 1/8"-1/4" slices. As you finish slicing each apple, drop the slices into the sauce pan and give the apples a quick stir to coat.

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Cook until apples are soft, about 8-10 minutes. Spread the apples over the bottom of the pie crust. In large bowl, whisk together the eggs, milk, cream, sugar, vanilla extract, salt and nutmeg. Pour over the apples. Bake at 400°F for 35-45 minutes or until the custard is set.

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Peel the apples and remove the core. Cut each apple into eight wedges. Place it upright in the baking tin. Mix part of the cream with custard, sugar, and vanilla extract. Bring the rest of the cream to a boil and stir in the custard mixture. Return to low heat, stirring, until the custard cream thickens.

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Preheat the oven to 400 degrees F. Make the custard by whisking the eggs with the apple liquor. Then whisk in the sugar and flour and whisk out any lumps by stirring vigorously. Add the nutmeg, cinnamon, vanilla extract, optional vanilla seeds and the half and half. Whisk to combine the mixture.

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Decrease the oven temperature to 375 degrees F. Meanwhile, make the streusel. In a medium bowl, whisk together 1/2 cup flour, 1 tablespoon pumpkin pie spice, and 1/4 cup sugar. Use a fork or pastry cutter to cut in 4 tablespoons cold butter. Cut until you have pea-sized chunks of butter.

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For apples, melt butter in a skillet. Stir in apples and 1/2 cup sugar. Cook, stirring occasionally, until apples are tender - about 5 - 7 minutes. Set skillet aside for apples to cool to room temperature. For the custard, beat together butter and sugar. Add eggs, flour, vanilla, and buttermilk - beat until blended.

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In a medium bowl, whisk together the remaining sugar, flour, salt, and eggs, followed by the buttermilk and vanilla. Pour over apple mixture. Bake pie for 30 minutes. Meanwhile, make the topping: In a small bowl, stir together the 1/3 cup flour, brown sugar, and cinnamon. Cut butter in with a pastry blender or two knives until mixture is.

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Using a sharp knife, make a 1-inch circle in the center of the pie. Place in the oven and cook for 15 minutes. In a mixing bowl, whisk the remaining 1/4 cup sugar, cream, yolk, and vanilla extract.

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Just preheat the oven to 425°F and put the pie on the bottom rack. Having the bottom of the pie closer to the heating element in the oven will help to avoid the dreaded soggy bottom. After 10 minutes, drop the heat down to 375°F and cook for another 30-35 minutes. The crust and the streusel should both be golden brown.

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Apple Custard Pie Recipe. Apple Filling. 2 lbs apples peeled, cored, and sliced 4 tablespoons butter (I like salted, if you prefer- use unsalted and then add 1/4 tsp salt) 2 tablespoons sugar 1/4 cup grand marnier (optional) 2 eggs 2 egg yolks 3/4 cup heavy cream 1/2 cup sour cream

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Directions. 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.