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French Custard Apple Pie Recipe | Fantastic Fall Treats

Fall treats should be rich and timeless. I’ve made this fantastic French Custard Apple Pie recipe for over 30 years, because there’s always room for pie.

 

I have made this fantastic fall apple pie recipe for over 30 years, making only subtle changes along the way. This is an incredible fall treat, but first a disclaimer. This pie is very rich and I do not skimp on anything with the recipe. Sometimes you just have to let go and indulge and this apple pie recipe is just the thing!

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You can’t eat exclusively low-fat cottage cheese and fruit every day. There’s a place for desserts like this pie in all of our lives, so make room. I just drag myself to an extra hot yoga class. What additional activity will you commit to so that a piece of this fantastic fall apple pie has your name on it?

Great recipes start with great equipment, and I highly recommend this KitchenAid Professional Stand Mixer. It comes in so many great colors!

 

French Custard Apple Pie Recipe

 

Crust Ingredients:

  • 1 3/4 cups flour
  • 1/4 cup sugar
  • 1 teaspoon cinnamon
  • 1/3 lb butter
  • 2/3 teaspoon salt
  • 6 – 7 tablespoons apple cider or water

Filling Ingredients:

  • 6 large Granny Smith or Macintosh apples, pared and diced (You can use a combination or just one kind of apple. I prefer the Granny Smith because they’re tart and this is a sweet pie.)
  • 1 2/3 cups sour cream
  • 1/2 teaspoon salt
  • 1 cup sugar
  • 1 egg (2 if they’re small)
  • 2 teaspoons vanilla or 1 tablespoon Brandy
  • 1/3 cup flour

Topping Ingredients:

  • 1/3 cup brown sugar
  • 1/3 cup sugar
  • 1 tablespoon cinnamon
  • 1/2 cup flour
  • 1 cup chopped walnuts
  • 1/2 cup dried cranberries
  • 1 stick butter

 

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Time to Make the Pie:

Crust Preparation:

  1. Combine all of the crust ingredients, except the apple cider or water, in a food processor.
  2. Pulse until combined. Add one tablespoon of apple cider (or water) at a time and pulse after each addition. Dough will form a soft ball.
  3. Roll dough out on lightly floured surface until its two inches larger than your pie plate. I use a 10 inch pie plate.
  4. This is a soft, cookie like, dough. Lightly dust the pie plate with flour before fitting in the dough. This will prevent the pie crust from sticking when you cut the pie.
  5. Fold and roll your pastry under and flute the edges.

Filling Preparation: 

  1. Preheat your oven to 450 degrees Fahrenheit.
  2. Mix all filling ingredients together in a large bowl.
  3. Fill your pie shell.
  4. Bake for 10 minutes at 450 degrees Fahrenheit.
  5. Lower your oven temperature to 350 degrees Fahrenheit and bake for an additional 30 minutes.

Finish Your Pie:

  1. Blend all topping ingredients together in a large bowl.
  2. Remove pie from your oven and place topping mixture on top of your pie.
  3. Bake for an additional 15 minutes at 350 degrees Fahrenheit.
  4. Remove from your oven and let cool, or serve hot with ice cream.

Enjoy!

 

 

 

More from the Chef:
GoodDinnerMrsMellen.com and GoodDinnerMrsMellen.blogspot.com

 

 

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