Speaking of sweet taste: This pie was awesome. I'd never even thought of an apple custard pie before, and then I ran across one at Recipezaar, and knew I had to try it. I think it may actually replace the Dutch Apple Pie for the foreseeable future for one simple reason: I used a graham cracker crust. That is so much easier than making pie dough!
The original recipe is here. Amazingly, I didn't change much, although I guess that's in the eye of the beholder.
Apple Custard Pie
For graham cracker crust:
- 1 1/2 cups graham cracker crumbs (I used Cinnamon Grahams this time)
- 1/3 cup Splenda
- 1/2 stick of butter, melted
- 1/2 cup butter, divided
- 2 Gala and 1 Granny Smith apples, peeled, cored and sliced
- 1/4 cup Splenda (If I had used Splenda for baking, I would've cut it down to 1/8 cup)
- 3/4 tsp ground cinnamon, divided
- 1 cup sugar
- 4 large eggs
- 2 tablespoons all-purpose flour
- 1ish tsp vanilla
- 3/4 cup buttermilk
- 3 Tbsp butter
- 1/4 cup Splenda
- 1/4 cup packed brown sugar
- 1/2 cup all-purpose flour
Preheat oven to 300F.
Crust: Mix cracker crumbs, Splenda and melted butter together and press into the bottom of a 9" pie pan. Bake for about 10 minutes.
Pie: Melt 1/4 cup butter in a skillet. Add apples, Splenda and cinnamon and cook for about 5-10 minutes (depending on how thick you sliced your apples) until soft but not mushy.
Beat 1/4 cup butter and 1 1/3 cups sugar at medium speed with an electric mixer until creamy.
Add eggs 1 at a time, beating just until incorporated.
Add 2 tbsp flour and vanilla and beat until blended.
Add buttermilk and beat until smooth.
Use a slotted spoon to spoon the apple sliced onto the pie crust (leaving behind the sugary-buttery syrup. I know. Sacrilege).
Pour the custard batter evenly over the apples.
Bake for 40 minutes.
I had sprinkled some cinnamon on when I was struck with the urge to just get a fork. Luckily for my family, I carried on with the recipe.
Mix together the streusel ingredients until crumbly. Mine? didn't get crumbly. It got creamy. I have no clue why. So I just dropped it by spoonfuls all over the top of the pie and baked it for another 30-40 minutes, until the top had melted and formed a top crust.
Also? Because the combination of butter, sugar and cinnamon can't taste BAD. So it doesn't really matter if it looks perfect. Because the inside looks like this: