Easy Apple Custard Pie

1 hours Prep: 30 minutes Cook: 75 minutes

792 calories per serving view nutrition facts

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Ingredients


Crust
1 1/4	cups	flour, all-purpose
3/4	cup	rolled oats	uncooked, quick or old-fashioned
1/4	cup	brown sugar	firmly packed
1/8	teaspoon	salt	optional
1/2	cup	margarine	or butter,
1	teaspoon	water
1	teaspoon	vanilla extract

Filling
8	ounces	sour cream, light
2/3	cup	brown sugar	firmly packed
1/4	cup	flour, all-purpose
4	each	egg whites	or 2 eggs, slightly beaten
1/2	teaspoon	cinnamon	ground
1/8	teaspoon	nutmeg	ground
4	cups	apples	sweet-tart, peeled, thinly sliced

Topping
1/4	cup	rolled oats	uncooked, quick or old-fashioned
1/4	cup	brown sugar	firmly packed
1/4	cup	flour, all-purpose
1/4	cup	margarine	or butter

Directions

Choose from sweet-tart apples such as Granny Smiths, Golden Delicious, Jonathans or Pippins for this recipe.

Preheat oven to 375 degrees F.

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 1/4-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 1/4 cup rolled oats, 1/4 cup brown sugar and 1/4 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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Nutrition Facts

Serving Size 309g

Amount per Serving

Calories 792 51% of calories from fat

	% Daily Value*
Total Fat 45.0g	69%
Saturated Fat 11.0g	53%
Trans Fat 0.0g
Cholesterol 23mg	8%
Sodium 560mg	23%
Total Carbohydrate 85.0g	28%
Dietary Fiber 7.0g	29%
Sugars 12.0g
Protein 15.0g	29%

Vitamin A	36%		Vitamin C	8%
Calcium	11%		Iron	26%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

How is this calculated?

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Member Review

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This chicken recipe is excellant; delicious. For my table, I made a few changes. (a) I omitted the ground pecans to be sprinkled over the top. My general Rule-of-Thumb in all my cooking is: No Teeth, No Nuts. (Got teeth? Go Nuts!) (b) I marinated my chicken for 10 hours. (c) I read of an apparent connection between aluminum phosphates leaching into our foods by coming into prolonged contact with aluminum and the incidences of excess amounts of aluminum phosphates known to be present in the brains of ALL of the people who have succumbed to Alzheimer's Disease. Coincedance? I don't like to take any chances. I used a Pyrex baking dish with it's fitted cover to both marinate and bake my Apricot Chicken. I placed julienned string beans and carrots over the top and 16 tiny peeled potatoes around the perimeter of the baking dish. I also extended the cooking time to 35 minutes. Some of the flavors were cooked into the vegetables and I was completely satisfied with the results and so were my guests. The pretty yellow Pyrex baking dish also served as a serving dish and I left the cover on until immediately before serving. Whoever came up with this recipe should proud and I say "keep on cooking!".