This pie is a wonderful mix of a custard pie with an apple pie and is one of my new favorites! In our family, my mom's apple pie is a must at every winter family dinner. Recently when I had an overabundance of apples, I went through my recipes to look for something different to try and found this recipe that my mom gave me years ago but I had never gotten around to making. I am SO GLAD I finally tried it because it is a real keeper! Since I made the Impossible Pie some time ago and discovered a new-found love of custard pies and all the different ways to work custards into desserts, this pie was right up my alley-- and not that difficult.
|unbaked pie with custard and apple before crumb topping was added|
- 1 unbaked 9-10 inch pie crust
- 2 eggs
- 1 cup sour cream
- 1/2-3/4 cup sugar, depending on sweetness of apples
- 1/4 tsp salt
- 2 Tbsp flour
- 1 tsp vanilla extract
- 1/4 tsp nutmeg
- 3 cups chopped apples
- 1/3 cup brown or white sugar- or a mix (I used all brown)
- 1/3 cup flour
- 3/4 tsp cinnamon
- 1/3 cup cool butter
- 1/3 cup crushed nuts (walnuts or pecans work well)
- Preheat oven at 375 degrees F.
- Chop apples and set aside.
- Prepare unbaked pie crust in pie pan.
- Combine eggs, sour cream, sugar, salt, 2 Tbsp flour, vanilla and nutmeg and stir until smooth.
- Add in apples and pour into the prepared unbaked crust.
- Bake for 15 minutes. Meanwhile combine topping ingredients using a fork to cut the butter into other ingredients until it is combined into pea-sized clumps.
- Sprinkle over top of pie when finished with 1st 15 minute bake and bake for another 20-25 minutes or until filling is set when you lightly jiggle pie.
- Cool completely and serve alone or with whipped cream, ice cream or caramel syrup. Refrigerate leftovers.
Adapted from a Taste Of Home recipe.