Custard Pie (Apple)
A pie with a custard filling and stewed apples.
Ingredients
- as needed Apples (Thick, stewed apples.)
- as needed Peaches (Cooked, fresh, or canned peaches (from the referenced recipe).)
- as needed Butter (or vegetable shortening) (Originally lard. Substituted with butter for modern preference. Can also use vegetable shortening for similar texture.)
- as needed Eggs
- as needed Milk
- as needed Sugar
More recipes using Apples
Apple Custard
This historical Parsi dessert transforms tart cooking apples into a silky, golden custard enriched with fresh egg yolks and scented with warm cinnamon. The fruit is stewed until tender, pureed to a smooth consistency, and then gently thickened over low heat to create a luxurious, spoonable treat. Served chilled in glass cups, it offers a refreshing yet rich finish to any meal, bridging the gap between a fruit compote and a traditional custard.
Apple Pot Pie
A classic apple pot pie recipe from 1888, modernized for the contemporary kitchen.
Classic Apple Pie
A traditional apple pie with a flaky crust, filled with tart apples, sugar, nutmeg, and a hint of lemon.
Dried Apple Pie
A classic dried apple pie recipe from the Royal Baker Pastry Cook.
Instructions
- 1Prepare a pie crust using your preferred recipe. This recipe does not specify the crust ingredients or method, so use a standard pie crust recipe. (From the referenced recipe, it is assumed that the pie crust is prepared as usual.)
- 2Substitute thick, stewed apples for the peaches. Lay the stewed apples in the bottom of the prepared pie crust.
- 3Prepare the custard. This recipe does not specify the custard ingredients or method, so use a standard custard recipe. (From the referenced recipe, it is assumed that the custard is prepared as usual.)
- 4Pour the custard over the apples in the pie crust. Bake in a preheated oven at 350°F (175°C) for approximately 30 minutes, or until the crust is golden brown and the custard is set.
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Apple Custard
This historical Parsi dessert transforms tart cooking apples into a silky, golden custard enriched with fresh egg yolks and scented with warm cinnamon. The fruit is stewed until tender, pureed to a smooth consistency, and then gently thickened over low heat to create a luxurious, spoonable treat. Served chilled in glass cups, it offers a refreshing yet rich finish to any meal, bridging the gap between a fruit compote and a traditional custard.
Apple Custard
A classic apple custard dessert, perfect for using seasonal apples. This recipe provides a simple and delicious way to enjoy the flavors of apple and cinnamon or nutmeg.