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apple custard crumb pie
Recipe by my mom's friend
1 9-inch deep dish pie crust, par-baked
8 apples, peeled, cored, and sliced into 1/8 - 1/4 inch slices (if you're cooking the apple partway first, slice them 1/4 inch thick)
1 2/3 cup sour cream
1 cup granulated sugar
1/3 cup flour
1 large egg, room temperature
2 teaspoons pure vanilla extract
1/2 teaspoon coarse salt
1 cup nuts, whole or coarsely chopped
1/2 cup flour
1/3 cup brown sugar
1/3 cup granulated sugar
1 teaspoon ground cinnamon
1/4 teaspoon coarse salt
1/2 cup unsalted butter, room temperature
- Preheat oven to 400°F and place the pie plate on a large rimmed baking sheet. In a large bowl mix together the sour cream, sugar, flour, egg, vanilla, and salt; stir in the apples and stir to coat. Pour into pie shell and bake for 10 minutes. Reduce heat to 350°F and bake for 40 minutes, or until a knife inserted into the center comes out clean.
- While the pie bakes, prepare the topping. Mix the nuts (if coarsely chopped) with flour, both sugars, cinnamon and salt. Stir in the butter and continue mixing until mixture comes together. If nuts were left whole, stir them in now.
- When pie is ready, remove from oven. Top with coating, dolloping from a spoon. Bake for 15 minutes or until the topping is crisp and golden. Let cool at room temperature before serving.