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Apple-Cardamom Custard Pie

From the Editors of Traditional Home

Apple-Cardamom Custard Pie

The trick to this recipe is for the crust and the custard to be hot when you assemble the pie so the custard sets quickly and the crust doesn’t get soggy. 

Ingredients:

  • 1 recipe Pastry for a Single-Crust Pie (recipe follows)
  • 2 tablespoons butter
  • 1/3 cup sugar
  • 2 tart apples, such as Granny Smith, peeled and cut into 1/2-inch slices
  • 1 cup whipping cream
  • 3/4 cup whole milk
  • 3 eggs, lightly beaten
  • 1/2 cup sugar
  • 1 teaspoon vanilla
  • 1/4 teaspoon ground cardamom
  • 1/8 teaspoon salt
  • Freshly grated nutmeg or ground nutmeg

Preheat oven to 450°F. Prepare Pastry for a Single-Crust Pie. On lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into circle about 12 inches in diameter. Wrap pastry circle around rolling pin. Unroll into 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with edge of pie plate. Crimp edge high. Generously prick bottom and sides of pastry with fork. Line pastry with double thickness of foil. Bake 8 minutes. Remove foil. Bake 6 to 8 minutes more or until golden. Remove from oven. Reduce oven temperature to 350°F.

Meanwhile, in large skillet melt butter over medium heat. Sprinkle with 1/3 cup sugar. Cook and stir until sugar starts to melt and turn golden. Stir in apples. Cook 10 to 12 minutes or until apples are tender and liquid is mostly evaporated, stirring occasionally. Cool slightly.

In small heavy saucepan heat whipping cream and milk over medium-low heat just until bubbly. Remove from heat.

In medium bowl combine eggs, 1/2 cup sugar, vanilla, cardamom, and salt. Gradually stir in hot cream mixture until combined.

Place pastry shell on oven rack. Spoon apple mixture into pastry shell. Carefully pour egg mixture over apple mixture. Sprinkle with nutmeg. Cover edge of pie loosely with foil. Bake 25 minutes. Remove foil. Bake about 20 minutes more or until knife inserted near center comes out clean. Cool on wire rack about 1 hour to serve warm, or cool completely. Cover and chill within 2 hours. Makes 8 servings.

Pastry for a Single-Crust Pie:
In medium bowl stir together 1-1/2 cups all-purpose flour and 1/2 teaspoon salt. Using pastry blender, cut in 1/4 cup shortening and 1/4 cup butter, cut up, until pieces are pea size. Sprinkle 1 tablespoon ice water over part of flour mixture; toss gently with fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon ice water at a time, until flour mixture is moistened (1/4 to 1/3-cup ice water total). Gather flour mixture into ball, kneading gently until it holds together.

Storage:
Store, covered, in the refrigerator up to 2 days.

Variation:
Not a cardamom fan? Use cinnamon instead. Love raisins? Sprinkle some on top of the apples before baking (they’ll soften up in the oven). Want a salty crunch? Top the pie with 1/2 cup chopped salted pistachio nuts after baking.

 

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