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Apple Custard Pie
Description: Apples signal the arrival of autumn and cooler nights, so welcome the change of season with this old fashioned pie. Since apples store well, they are readily available year round for this comfy dessert. While you are making this, make two and give one to friends or donate to a bake sale.

Prep Time:20 minutes + 30 minutes chilling time
Bake Time:70 minutes
Freezing:not recommended

Ingredients Preparation
1 1/3 cups[325 mL]Robin Hood® Original All Purpose Flour
1/2 tsp[2 mL]salt
1/2 cup[125 mL]well-chilled Crisco® All Vegetable Shortening
3-6 tbsp[45-80 mL]ice cold water

1 egg
1 cup[250 mL]Carnation® Regular, 2% or Fat Free Evaporated Milk
1/2 cup[125 mL]sugar
3 tbsp[45 mL]Robin Hood® Original All Purpose Flour
1/2 tsp[2 mL]ground cinnamon
1/4 tsp[1 mL]salt
3 large apples (Golden Delicious, Ida Red etc.), peeled, cored and sliced

1/3 cup[75 mL]Sugar In The Raw™ Natural Turbinado Sugar
1/4 cup[50 mL]Robin Hood® Original All Purpose Flour
1/4 tsp[1 mL]ground cinnamon
2 tbsp[30 mL]butter
Pie Crust: Blend flour and salt in a medium bowl. Cut chilled shortening into ½” (1 cm) cubes. Cut into flour mixture, using a pastry blender or 2 knives, until mixture resembles coarse crumbs with some small pea-sized pieces remaining. Sprinkle half the maximum recommended water over flour mixture. Using a fork, stir and draw flour from bottom of bowl to the top, distributing moisture evenly into flour. Press chunks down to bottom of bowl with fork. Add more water by the tablespoonful (15 mL), until dough is moist enough to hold together when pressed together. Flatten dough into ½” (1 cm) disk and wrap in plastic wrap. Chill for 30 minutes or up to 2 days for ease in rolling.

Preheat oven to 425°F (210°C)

Roll dough on a lightly floured work surface to a circle 2” (5 cm) wider than pie plate. Transfer dough to a 9” (23 cm) pie plate. Trim overhand and flute edges.

Filling: Beat egg in a large bowl. Stir in evaporated milk, sugar, flour, cinnamon and salt. Add apples and combine. Pour apple mixture into unbaked pie shell. Place on baking sheet for easy carrying and to prevent any spills.

Bake in preheated oven for 20 minutes. Reduce heat to 350°F (180°C) and continue baking for 30 minutes.

Topping: Combine sugar, flour and salt in a medium bowl. Add butter and mix until mixture is crumbly. Spoon over partially baked pie. Continue baking for 15 to 20 minutes, or until apples are tender. Cool on wire cooling rack.

• Pie can be prepared several hours ahead and served at room temperature or refrigerated for up to two days. For best flavour, warm before serving.

Makes 8 servings

Apple Custard Pie
Rate: 5 rating(s)