Roasted Apple Custard Pie
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Roasted Apple Custard Pie
Ingredients
| Shell and Filling | ||
| 4 | Pink Lady apples | |
| ¼ | cup CO-OP CENTSIBLES Butter, melted | |
| 1¼ | cups brown sugar, divided | |
| 1½ | tsp pumpkin pie spice | |
| 1 | 9-inch deep dish pie shell | |
| Custard | ||
| 2 | eggs | |
| ½ | cup whipping cream | |
| 2 | tbsp all-purpose flour | |
| 1 | tsp vanilla extract | |
| ¼ | tsp salt | |
Directions
Created by Chef Dale MacKay
Prep time: 10 minutes
Total time: 1 hour
Serves: 6 to 8
- Preheat oven to 375°F. Peel and core apples. Cut the apples into ½-inch pieces and toss in a bowl with butter, 1 cup brown sugar and pumpkin pie spice. Place the apple mix in a single layer in a non-stick 2-quart casserole or cast iron pan and bake for 15 minutes. Stir the mixture when it comes out of the oven and allow them to cool before pouring into the raw pie shell.
- While the apples are cooling, whisk the custard ingredients well in a bowl. Pour cooled apples into the raw pie shell and top with custard, ensuring they are completely covered. Sprinkle remaining brown sugar over the custard.
- Place pie on a baking sheet to catch any spillage and bake for 25 to 30 minutes, until the custard is set. Allow to cool and serve warm or cold.
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