Easy Apple Custard Pie
Submitted by chefbarbie
Three layers of fall flavor: a press-in oat crust, sour cream custard filling loaded with cinnamon apples, and a buttery brown sugar crumble on top. No pie dough skills required.
YIELD
4 servingsPREP
30 minCOOK
75 minREADY
1 hrsCan’t roll pie dough? No problem. This recipe skips the fuss entirely.
A press-in crust made from oats, flour, brown sugar, and butter gets patted into a pie plate and prebaked until golden.
The filling is where things get interesting: thinly sliced apples tossed in a sour cream custard spiked with cinnamon and nutmeg. It bakes up silky and rich with just enough tang to balance the sweetness.
A crumbly oat topping goes on last, adding that irresistible golden crunch on every forkful.
Serve it warm with a scoop of vanilla ice cream, or chill it and eat it straight from the fridge the next morning. No judgment either way.
Pro Tips
- Pick the right apples. Granny Smith, Golden Delicious, Jonathan, or Pippin all hold their shape and bring the right sweet-tart balance.
- Prebake the crust fully. Let it cool before adding the filling so the bottom stays crisp instead of going soggy.
- Slice apples thin. Thinner slices cook more evenly and meld into the custard better than thick chunks.
- Test with a knife. Insert a knife into the center. When it comes out clean, the custard is set and ready to pull.
Ingredients
Directions
Choose from sweet-tart apples such as Granny Smiths, Golden Delicious, Jonathans or Pippins for this recipe.
Preheat oven to 375℉ (190℃).
Combine flour, oats, brown sugar and (optional) salt in a large bowl or bowl of an electric mixer.
Add butter (or margarine), water and vanilla; mix well.
Press firmly into bottom and sides of a 9-inch glass pie plate, forming ¼ inch around the edge.
Bake 12 to 15 minutes or until light golden brown. Cool.
Prepare the filling: In a large bowl, combine sour cream, brown sugar, flour, eggs, cinnamon and nutmeg.
Add apples and toss. Arrange in crust.
Prepare the topping: Combine ¼ cup rolled oats, ¼ cup brown sugar and ¼ cup flour in a medium bowl or bowl of an electric mixer.
Add butter (or margarine) and mix until consistency resembles coarse crumbs.
Sprinkle over filling.
Bake in middle of preheated oven for 50 to 60 minutes or until knife inserted in center comes out clean.
Serve warm or chilled; refrigerate leftovers.
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