Apple Custard Pie With Cinnamon Streusel And Nuts

Egg custard filling with sour cream, vanilla and lemon zest flavoring over apples and cranberries. Pie is topped with cinnamon and walnut streusel. Wonderful holiday pie, perfect for dessert or as a breakfast offering.

Ingredients -

Pie Pastry Shell

Cinnamon Streusel:
1/4 cup Light Brown Sugar
1/4 cup Flour
2 tablespoons Unsalted Butter, cut into pieces
1/2 teaspoon Cinnamon
1/4 cup Walnuts, chopped

Filling:
3/4 cup Sugar
2 tablespoons Flour
pinch Salt
3/4 cup Sour Cream
3 large Egg Yolks
1 teaspoon Vanilla
1/2 teaspoon Lemon Zest

1/3 cup Dried Cranberries
4 small Granny Smith Apples, peeled, each cut into 12 slices

Preparation:

Preheat oven to 425 F.

Cinnamon Streusel:

1. Combine brown sugar, flour, butter and cinnamon in large mixing bowl.

2. Cut with fork until mixture is crumbly. Stir in walnuts.

Filling:

1. Add sugar, flour and salt to medium mixing bowl. Whisk to combine.

2. Fold in sour cream, yolks, vanilla and zest. Whisk until smooth.

3. Sprinkle cranberries over bottom of unbaked piecrust.

4. Arrange apple slices in a concentric circle over cranberries.

5. Pour filling mixture over apple slices. Sprinkle cinnamon streusel over filling.

6. Bake apple pie 15 minutes. Reduce oven temperature to 350 F.

7. Bake additional 4560 minutes until apples are tender.

8. Cool pie at least partially before serving.

Cooking Tip

Vanilla Extract

Vanilla can be purchased as pure or imitation. The difference is a richer flavor in the pure. You can make your own vanilla extract at home with very little effort. The results are worth the time spent.

Baking Tips

Crispy Crust

Place your pie on a pizza stone for a dry crispy crust, especially when you bake your pie in foil pie tin.