This recipe sounded a little weird to me, but I wanted to try something pie-like since I’d already made two that were cake. I am so glad I made this one, it disappeared so fast due to it’s deliciousness. I was happy to find that the crust recipe was basically identical to my standby recipe, with a few tips and subtle changes in the directions that (surprisingly) made a big difference in the outcome.
Crust ingredients (the lemon juice was a new one to me)
Dry ingredients mixed together, and then frozen!
VERY COLD butter cubes tossed in
Processed until the butter was pea-sized
Ice lemon-water (catching onto the coldness of this recipe?)
A little water added
I tried shaping this into a disc but it required a little more liquid
With the slightly extra liquid added and shaped into this disc
To make the edges keep from looking crumby, I roll it out almost to pie-pan size and then shape it back into a disc and re-roll it.
I poked the bottom with fork tines because last time I pre-baked a crust it puffed up and shaped itself weirdly
with “weights” for the pre-baking
Sliced apples, orange juice, and sugar (I accidentally added the orange zest to this before tossing it together, that’s why you see little bits of zest in there)
Eggs, sugar, and zest
With the spices added
After adding the milk and cream.
Apples in the pre-baked crust, ready to bake a bit
Apples baked and custard added
Sugar added to the custard pie
Baked, fresh out of the oven
The final product, after cooling a bit
This was a great dessert. I omitted the optional orange oil (I knew I wouldn’t be able to find it anywhere considering how hard it was to find the lime oil in the Daffodil Cake, which turned out to not be too worth it), and since it was optional I felt fine skipping it. The orange zest was the perfect amount of citrus flavor for this one, it made an extremely lovely dessert for our group and I took an empty pie-plate home!