Easy Apple Custard Pie
Yield
servingsPrep
30 minCook
75 minReady
1 hrsIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 1 ¼ | cups |
all-purpose flour
|
|
| ¾ | cup |
rolled oats
uncooked, quick or old-fashioned |
|
| ¼ | cup |
brown sugar
firmly packed |
*
|
| ⅛ | teaspoon |
salt
optional |
|
| ½ | cup |
margarine
or butter, |
|
| 1 | teaspoon |
water
|
|
| 1 | teaspoon |
vanilla extract
|
|
| Filling | |||
| 8 | ounces |
sour cream, light
|
|
| ⅔ | cup |
brown sugar
firmly packed |
*
|
| ¼ | cup |
all-purpose flour
|
|
| 4 | each |
egg whites
or 2 eggs, slightly beaten |
*
|
| ½ | teaspoon |
cinnamon
ground |
|
| ⅛ | teaspoon |
nutmeg
ground |
|
| 4 | cups |
apples
sweet-tart, peeled, thinly sliced |
|
| Topping | |||
| ¼ | cup |
rolled oats
uncooked, quick or old-fashioned |
|
| ¼ | cup |
brown sugar
firmly packed |
*
|
| ¼ | cup |
all-purpose flour
|
|
| ¼ | cup |
margarine
or butter |
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| Crust | |||
| 296 | ml |
all-purpose flour
|
|
| 177 | ml |
rolled oats
uncooked, quick or old-fashioned |
|
| 59 | ml |
brown sugar
firmly packed |
*
|
| 0.6 | ml |
salt
optional |
|
| 118 | ml |
margarine
or butter, |
|
| 5 | ml |
water
|
|
| 5 | ml |
vanilla extract
|
|
| Filling | |||
| 231.2 | ml/g |
sour cream, light
|
|
| 158 | ml |
brown sugar
firmly packed |
*
|
| 59 | ml |
all-purpose flour
|
|
| 4 | each |
egg whites
or 2 eggs, slightly beaten |
*
|
| 2.5 | ml |
cinnamon
ground |
|
| 0.6 | ml |
nutmeg
ground |
|
| 946 | ml |
apples
sweet-tart, peeled, thinly sliced |
|
| Topping | |||
| 59 | ml |
rolled oats
uncooked, quick or old-fashioned |
|
| 59 | ml |
brown sugar
firmly packed |
*
|
| 59 | ml |
all-purpose flour
|
|
| 59 | ml |
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℉ (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.
