Wonderful Apple Custard Pie

apples in pie shell

As I said, I love the Moosewood Cookbook. The recipe for Apple Custard Pie was easy to follow and tasted great. Cartoonist said this was one we had to make again.

This called for 2 cups of peeled and sliced apples, put in to a pie crust.  I am really bad at making  pie crusts. They just down’t want to roll out. I made a simple cold water crust, which is flour butter and water. I used white rice flour.  I tried rolling it out three or four times, and finally just put it in the pie shell and pushed it down with my fingers. Sigh.

Then Cartoonist put the apple slices in, and then we mixed up the 4 eggs, 1/4 cup of raw sugar, 1 cup of yogurt, 1 tsp of vanilla, 1/2 tsp cinnamon, and 1/4 tsp of salt, all mixed up in the blender, until frawthy.

Custard and apple in pie shell

Cartoonist poured the custard into the pie shell and we put it in the oven for 45 minutes at 375F. We had no idea if it was going to turn out, but Cartoonist made sure to tast it before it went in the over, to make sure it at least had a fighting chance of being good.

Finsihed Apple Custard Pie

When we took the pie out, the crust could have browned a little more, but the whole pied tasted so good, we couldn’t wait until it cooled off to sample it. We are now adding that to the list of things we want to try to make again, and improve on. (One thing I’ve got to learn to do is make a better pie crust). I used rice flour and coconut again.

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