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  1. -- Recipe via Meal-Master (tm) v8.05

  2. Title: Easy Apple Custard Pie

  3. Categories: Pies

  4. Yield: 8 Servings

  5. -Dorothy Cross TMPJ72B

  6. -CRUST:

  7. 1 1/4 c All-purpose flour

  8. 3/4 c Uncooked rolled oats;

  9. -old-fashioned

  10. 1/8 ts Salt; Optional:

  11. 1/2 c Margarine or butter; melted

  12. 1 ts Water

  13. 1 ts Vanilla extract

  14. -FILLING:

  15. 1 Carton (8-oz) light sour cre

  16. -sour cream

  17. 2/3 c Firmly packed brown sugar

  18. 4 Egg whites; or -2 eggs, slightly beaten

  19. 1/2 ts Ground cinnamon

  20. 1/8 ts Ground nutmeg

  21. 4 c Peeled, thinly sliced apples

  22. -TOPPING:

  23. 1/4 c Uncooked rolled oats;

  24. -or old-fashioned)

  25. 1/4 c Firmly packed brown sugar

  26. 1/4 c All-purpose flour

  27. 1/4 c Margarine or butter

  28. (*) Choose from sweet-tart apples such as Granny Smiths, Golden Delicious,

  29. Jonathans or Pippins for this recipe.

  30. Preheat oven to 375 degrees. Combine flour, oats, brown sugar and salt in a large bowl or bowl of an electric mixer. Add butter

  31. (or margarine), water and vanilla; mix well. Press firmly into bottom and 9-inch glass pie plate, forming 1/4-inch around the edge. Bake

  32. 12 to 15 minutes or until light golden brown. Cool. Prepare the filling: In

  33. a large bowl, combine sour cream, brown sugar, flour, eggs, cinnamon and nutmeg. Add apples and toss. Arrange in crust. Prepare the topping: Combine

  34. 1/4 cup rolled oats,

  35. 1/4 cup brown sugar and 1/4 cup flour in a medium bowl

  36. or bowl of an electric mixer. Add butter (or margarine) and mix until

  37. consistency resembles coarse crumbs. Sprinkle over filling. Bake in middle

  38. 375 degree oven for 50 to 60 minutes or until knife inserted

  39. in center comes out clean. Serve warm or chilled; refrigerate leftovers.

  40. Source: Orange County Register Newspaper Reformatted for MealMaster by:

  41. CYGNUS, HCPM52C --

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