apple custard pie with streusel topping

I am planning to make it for Thanksgiving, but would love to do some prep work today. Unless you have an apple that really loses its texture quickly when it is cooked, most apples are pretty great for apple pies. The first 20 minutes the pie bakes with just the apple filling in the crust, then it bakes for another 50 minutes or so once the streusel topping has been added. I also get commissions made through other affiliates through this site. Ugh this looks DELICIOUS! Take pie crust from the freezer and put in the hot oven for the same 5 minutes you are cooking the apples. Ran into a few issues with streusel the first time, but it still tasted wonderful! theater. I always disclose the relationship. I have made the dry mixture ahead of time, and then mixed the custard right before baking, and I have made the streusel a couple of days ahead of time and kept it in the fridge. This looks just so perfect! So I am imagining that yours were gargantuan. Definitely gonna be in regular rotation. I made a day ahead – with the custard style filling – what is the best way to store until tomorrow and keep the crusts texture? I made this last thanksgiving and it was a HUGE HIT. Pour crumb topping onto apples, making sure to cover all the apples, otherwise apples may burn. For a long time I made them all at my parents’ house, the morning of Thanksgiving, at which point my mother always said with disingenuous surprise, “Oh! -- playwright Lawrence Thelen, Recipe source: Lawrence Thelen from his play "Pie in the Sky. Let me go and remedy that! I would keep it covered with plastic wrap in the fridge (but if you left it out, then it will still be good!). My entire family is demanding it almost every night. Can’t wait to try this tomorrow but have a couple questions. If you make it again, please let me know what happens? Thanksgiving is always at my parents’ house, usually with twenty-some-odd people, and there are a number of other desserts on the table as well. I like to use a combination. The apples are blanketed and bound up with a custardy coating, and a thick layer of sweet, crumbly streusel topping makes this like an amazing apple crisp in a pie crust. Easy enough recipe. It turned out great! And do you whip the custard to a thick consistency ? You don’t need to cook the apples a bit prior? YUM! That lovely crumbly sweet topping is really just pure joy. since it debuted in 2012. But when I baked it, most of their flavor seemed to get lost in the cream base~ All around a very nice recipe! 20 %, unbaked 9-inch pie shell, frozen, preferably a name brand, Mini Apple Pies (So Easy, Not Much Hassle!). I would love a piece right now! 3) Lastly, I have always put the streusel for my pies on the pie before putting it in the oven (without having to take it out). Sponsored content allows me to provide you with free recipes and content. Daniel, Unless noted otherwise, all content is created exclusively for Shockingly Delicious, 2010-present. ", Tagged as: Or I forget to put a pan under the pie, and that causes the fire alarm to go off. But check the oven temp first! PS even if i run out of heavy cream and sub in milk and butter it is still amazing!! When the play is over, they serve that fragrant pie to the audience! Always remember..SAVE YOUR FORK…THERE’S PIE. I am also an addict of this pie. I was wondering what your reasoning was for not putting it on right before it goes in the oven the first time. Thank you for your time! And now, problem solved, I make the pies at my house! I always have some slightly tart Granny Smiths as part of the mix. Let’s take a moment from the discussion of pies to say that Thanksgiving is both my favorite and most tension-producing holiday of the year. Maybe your butter was too soft? Make the streusel crumb topping by mixing together with a fork in a medium bowl the flour, cinnamon, and light brown sugar. I didn’t include the ground ginger. Previous post: Spicy Southern California Black Bean Spaghetti Salad {Vegan, Gluten-Free}, Next post: Creamy Not-Ella Carob Butter (Migraine-Friendly Substitute for Nutella). Almost everyone is a bit-of-this-and a bit-of-that when it comes to desserts and you don’t want to miss my sister’s cheesecake. It evoked mincemeat pie, rather than apple pie, so it just didn’t taste right (or as anticipated). Total Carbohydrate It’s a wonderful, simple, small play about the relationship between an 85-year-old mother and her 65-year-old daughter. Sign up now and receive my recipe newsletter full of dinnertime inspiration. All of our family dynamics are on full display, and at some point buoyed by a glass of wine too many someone says something they shouldn’t, or a dog greets a cousin’s crotch with too much enthusiasm, and a mini-drama ensues. So happy you liked it. 1) I have all the ingredients but the ground cloves, do you think it will make a big difference in flavor if I do not add it? Best served warm with vanilla ice cream and drizzled with warm caramel sauce is nice too. My main reason is I don’t like surprises or frowns .. here is a tip I use. Hi, Rebecca! Let the pie cool on a wire rack for at least 20 to 30 minutes, then serve it warm with whipped cream or vanilla ice cream, if desired (and who wouldn’t desire that?). I love apple pie recipes, this sounds amazing. The streusel, a combination of sugar, flour and butter, and in this case, cinnamon and ginger, is what makes it “Dutch”. Combine the 1 cup of granulated sugar and the 3 tablespoons of flour, the 1⁄2 teaspoon of cinnamon, and the cloves in a small bowl. If you don’t have a food processor, you can make the streusel topping by using your fingers to rub the cold butter into the dry ingredients until the topping is fairly uniform and crumbly. And as I walk out the door on Thanksgiving morning with the two pies, I give a little wave to the third pie sitting on my counter and whisper, “I will see you later, my sweet apple streusel pie.”. The flavor is really good & I want to drink it :p We just moved back to sea level so I was excited to be able to bake easily again but this just did not come out. And when I tasted to ingredients before I mixed it all together, the notes of clove, cinnamon and vanilla read really well. FTC Disclosure: As an Amazon Associate I earn from qualifying purchases. Made this for Thanksgiving and just made it again for Christmas. I appreciate your readership and support of these partnerships. "In one half hour, you will have the most delectable apple pie your tongue has ever experienced." nutmeg, Make sure apples form a flat surface as a base for the crumb topping. I make three of these every year for Thanksgiving, and have for many, many years. "In one half hour, you will have the most delectable apple pie your tongue has ever experienced," -- playwright Lawrence Thelen. I am calling it Apple Pie with Streusel Topping, because the streusel plays such an important role. This pie looks and sounds SO delicious!! All Rights Reserved. Classic Apple Pie with Streusel Topping. The topping looks too good to pass up. We never seem to cut into the third. Great recipe. More on that shortly. I make pies ahead of time..put them in ziplock bags and freeze . Her book also offers up plenty of smart, practical cooking advice you’ll actually use.”. Also, streusel is a highly enjoyable word to say. It doesn’t mention in the directions but I noticed in the “what kids can do section” it said they can help whip the cream. You’re making three pies? See How to Make Great Streusel Topping in the Food Processor – a perfect crumb topping recipe for apple pie or just about any other fruit pie you can think of. Some other apples that make great apple pies are: Apple pie needs to bake for long enough for the apples to become fork tender, but not turn to mush. 2) Do i have to put the apples in the pie first and then put the custard or can i mix they apples with the custard and then put everything in at once? Thanksgiving is always at my parents’ house, How to Make Great Streusel Topping in the Food Processor. Hmm I’ve never had that issue. Would you recommend increasing any of the other ingredients in the absence of the cloves? Thank you thank you thank you!!! Do we need three pies? Like this recipe? The set is a real kitchen with a working stove, oven and sink, and as the play’s end nears, the smell of apples and cinnamon wafting throughout the theater is intoxicating. Successfully..chil everything..the pie crust the pie after it’s assembled and then put it in the fridge for 30, minutes before putting the pie in a hot oven.. My Aunt taught me this simple trick many years ago .. and I never forgot her words. Make the pie: Put the apples in the pie shell. This recipe is very easy to make, yet produces a quality apple pie. P.S. Made this recipe? You can subscribe via, Food Bloggers Los Angeles (FBLA) Roundups,, Spicy Southern California Black Bean Spaghetti Salad {Vegan, Gluten-Free}, Creamy Not-Ella Carob Butter (Migraine-Friendly Substitute for Nutella), Couscous with Cumin and Pine Nuts (Small Batch), 9-inch store-bought frozen deep-dish pie crust, 1/2 teaspoon ground cinnamon (spread it around), 8 cups peeled and cored apples each cut into 6 slices (6-8 small apples). All I can think is that your oven is low, because I have made this pie so many times….the soupy filling with crunchy apples and soggy crust sounds like a too low oven temp. This apple pie bakes for a total of about 70 minutes. The pie is great still warm from the oven, and as you can see, I firmly believe a wedge for breakfast the next day is a gift.

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