Apple Custard Crumble Pie

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Course Desserts & Sweets
Prep. Time 30 mins
Cooking Time 1 hr
Yields 1 pie

Top rated

Remember apple pie and cheese. Same flavours, same comfort. Serve warm with a luscious dollop of real whipped cream. -James Barber

Ingredients

10 inch (25 cm) 1 deep-dish pie shell, unbaked

8 Ontario apples (McIntosh or Spy)

2 tbsp (30 mL) packed brown sugar

1 1/2 tsp (7 mL) ground cinnamon

Custard:

1 cup (250 mL) Milk

1 cup (250 mL) whipping cream 35 %

1/4 cup (60 mL) all-purpose flour

3 egg yolks

1/3 cup (80 mL) sugar

2 tsp (10 mL) vanilla extract

2 tsp (10 mL) grated lemon zest

Crumble:

1/2 cup (125 mL) packed brown sugar

3/4 cup (180 mL) all-purpose flour

1 tsp (5 mL) ground cinnamon

Pinch of ground nutmeg

1/2 cup (125 mL) butter, cubed

1/2 cup (125 mL) grated Canadian Parmesan cheese

1/2 cup (125 mL) quick-cooking oats

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Preparation

Preheat oven to 425 °F (225 °C).Partially bake the pie crust for 8 minutes. Let cool. Reduce heat to 350 °F (180 °C).

Peel and core apples; cut into slices about 1/4 inch (6 mm) thick. In bowl, toss apples with brown sugar and cinnamon to coat.

In another bowl, make custard. Beat together milk, cream, flour, egg yolks, sugar, vanilla and lemon peel.

In a third bowl, combine brown sugar, flour and spices. Cut in butter. Add Canadian Parmesan cheese and oats. Using your fingers, rub the crumble mixture together to resemble small peas.

To assemble, spoon apples into the pie shell, pressing down lightly. Slowly pour custard over the apples. Sprinkle crumble mixture evenly, completely covering the filling.

Bake at 350 °F (180 °C) for 45 to 50 minutes or until crumble is crunchy and apples are soft.

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Comments

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Thomas
November 21st, 2010

instead of a cup of milk, add one cup of orange juice and half a stick of butter or 3 eggs. this really helps improve the overall thickness of the recipe.