#3 Apple Custard Pie with Orange

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)

Crust ingredients (the lemon juice was a new one to me)

Dry ingredients mixed together, and then frozen!

Dry ingredients mixed together, and then frozen!

COLD butter cubes tossed in

VERY COLD butter cubes tossed in

Processed until the butter was pea-sized

Processed until the butter was pea-sized

Ice lemon-water

Ice lemon-water (catching onto the coldness of this recipe?)

A little water added

A little water added

I tried shaping this into a disc but it required a little more liquid

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

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.

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

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

with “weights” for the pre-baking

Pre-baked!

Pre-baked!

Pie-filling ingredients

Pie-filling ingredients

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)

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

Eggs, sugar, and zest

Whisked together

Whisked together

With the spices added

With the spices added

Blended in

Blended in

After adding the milk and cream.

After adding the milk and cream.

Apples in the pre-baked crust, ready to bake a bit

Apples in the pre-baked crust, ready to bake a bit

Apples baked and custard added

Apples baked and custard added

Sugar added to the custard pie

Sugar added to the custard pie

Baked, fresh out of the oven

Baked, fresh out of the oven

DSCF6364

The final product, after cooling a bit

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!

 

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