APPLE CUSTARD PIE
Makes 8 servings
Apple custard pies are richer and some-more superb than standard apple pies. Instead of cream, this custard uses melted butter.
Adapted from “Tasting Table” by Mika Paredes
1 cake crust
2 sticks butter
1 vanilla bean or 1 teaspoon vanilla extract
1 crater granulated sugar
1/2 crater all-purpose flour
1/2 teaspoon kosher salt
3 semi-tart apples, such as Granny Smith, Baldwin, Cortland or Idared
Preheat oven to 350 degrees. Pierce inside of cake membrane all over with a fork, line with vellum paper or foil and import down with cake weights or dry beans. Bake until membrane is a light golden brown, 12 to 15 minutes. Remove cake weights and parchment. Keep a oven on.
Melt butter in a tiny saucepan over middle heat. If regulating a vanilla bean, separate a bean lengthwise with a pointy knife, widespread any half open and use a blade to scratch out a seeds from both sides into a melted butter; supplement a vanilla bean pod halves.
Continue to cook, swirling a vessel often, until a butter froth subsides and it becomes golden brown, 2 to 3 minutes. Remove from feverishness and set aside 10 mins to cool.
Whisk together a eggs, sugarine and vanilla extract, if using. If regulating vanilla bean, mislay a pod halves from a butter. Slowly supplement all a butter to a egg-sugar mixture, whisking constantly. Add a flour and salt and drive until smooth.
Peel and core a apples; cut into 1/4-inch slices. Arrange them in a somewhat overlapping round around a corner of a cake crust, with a few slices in a core when a outdoor ring is complete. This might not take all of a apples. Slowly flow a stuffing over a apples, giving it time to trickle down into a crevices between a slices. Add adequate stuffing to come within 1/4 in. of a tip of a crust. This might not take all of a filling.
Bake until a apples are a low golden brownish-red and a stuffing is set in a center, about 50 mins to 1 hour. Transfer to a handle shelve and cold for 2 hours. Serve comfortable or during room temperature.
PER SERVING: 518 calories; 32 g fat; 17 g jam-packed fat; 79 mg cholesterol; 6 g protein; 55 g carbohydrate; 34 g sugar; 3 g fiber; 441 mg sodium; 32 mg calcium