Thursday, November 21, 2013

Apple Custard Pie with Walnut Crust

Sometimes unexpected things happen in the kitchen.  Plans go awry.  I don't always double check my ingredients or recipe timing, and this can lead to happy things like making this pie.  My original plan was to make a cinnamon apple cheesecake for a pie contest.  Partway through this I noticed the instruction line about chilling overnight... oops.  Well, I signed up for making a pie, and a pie I shall make. Apples are the fruit of the season, and I like to shake things up a bit from the traditional apple pie.  

Apple Custard Pie with Walnut Crust and Cinnamon Glaze

Of course things can get a little too crazy in the kitchen for me when I try to bake two things at once, especially when the recipes are similar... my husband came to the rescue to help me out and so far so good with the two pies.  Might as well finish the second one too, right?  (Now we have cheesecake for breakfast mmmmm)  The original recipe didn't make enough glaze to cover the apples so I bumped up the ingredients there to make what I put on this pie.  People seemed disappointed that it isn't caramel, but the cinnamon-cider glaze is so good and I think caramel would overwhelm the delicate custard.  The glaze cooks up very quickly so do not take your eyes off of it while the heat is on.  Okay I did mine on medium not low... what can I say, it was one of those days. 

Local ingredients of the day:
Cameo apples from the Urban Farm & Feed store
Apple cider from Farnsworth Family Farms
Eggs from Clifford Family Farm

Also thanks to the Wasatch Cooperative Market and Salt Lake Culinary Center for hosting the pie contest for inspiration!

No, I didn't win, but I had a lot of fun and was very pleased with how this came out.  I've always wanted to be good enough at baking to be able to enter a contest and feel good about it! 

Apple Custard Pie with Walnut Crust
Pie adapted from Eagle Brand (Sweetened Condensed Milk).

1 1/2 cups ground walnuts
3 tablespoons butter 
2 tablespoons white sugar

In a medium mixing bowl, combine all ingredients. Press the nut mixture firmly into bottom and sides of a 9 inch pie plate. 

Bake at 325 degrees F (165 degrees C) for about 10 minutes, or until the edge is golden brown. Cool.

1 1/2 cups sour cream 
1 (14 ounce) can Sweetened Condensed Milk 
1/4 cup apple cider
1 large egg 
1 1/2 teaspoons vanilla extract 
1/2 teaspoon ground cinnamon 
3-4 medium apples, cored, pared and thinly sliced 
2 tablespoons butter

Apple Cinnamon Glaze:  
1/2 cup apple cider
4 teaspoons cornstarch 
1 teaspoon ground cinnamon

1.  In small bowl, beat sour cream, sweetened condensed milk, apple juice, egg, vanilla and cinnamon until smooth. Pour into prepared pie crust. Bake 30 minutes or until set. Cool.

2.  Meanwhile, in a large skillet, cook apples in butter until tender yet crisp. Arrange the prettiest slices on top of pie.  Eat the other slices. 

3.  Combine apple juice, cornstarch and cinnamon in small saucepan. Over low heat, cook and stir until boiling. Boil for 1 minute. Keep a very close eye on this, it can burn easily. 

4.  Drizzle over cooked apples. Serve warm or chilled. 

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