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Custard Apple Pie

  • 8servings

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Source: cooksrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B12, H, P
MineralsFluorine, Silicon, Calcium, Potassium, Iron, Sulfur, Chlorine, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  1. 1 1/2 cups sour cream

  2. 1 (14-ounce) can sweetened condensed milk

  3. 3/4 cup frozen concentrated apple juice - divided use

  4. 1 large egg

  5. 1 1/2 teaspoons vanilla extract

  6. 1/2 teaspoon ground cinnamon

  7. 1/2 cup water

  8. 1 apple, peeled cored and sliced

  9. 1 teaspoon cornstarch

  10. 1 (9-inch) pre-baked pastry shell

Instructions Jump to Ingredients ↑

  1. Bake pastry shell in a 450 °F (230 °C) oven for 5 minutes. Set aside.

  2. In a small bowl, combine sour cream, condensed milk, 1/4 cup apple juice (thawed), egg, vanilla, and 1/4 teaspoon cinnamon, beat until smooth. Pour into pre-baked pastry shell, reduce oven to 350°F (175°C), bake 30 minutes, or until the center is set. Cool on rack.

  3. In a medium sauce pan, combine 1/2 cup apple juice (thawed), water, and peeled and sliced apple. Bring to a boil. Reduce and simmer until apple slices are soft, about 5 to10 minutes. Drain; reserving the juice. Arrange apple slices on top of cooked pie.

  4. In a small pan, pour reserved juice, add cornstarch and remaining cinnamon. Cook over low heat until thickened. Drizzle on top of the pie.

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