Apple Custard Crumble Pie
This recipe is taken from the 1997 Milk Calendar. Remember apple pie and cheese. Same flavours, same comfort. Serve warm with a luscious dollop of real whipped cream.
-James Barber
- Prep: 30 min
- Cooking: 1 h
Ingredients
- 1 (10-inch/25 cm) 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) 35 % cream
- 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
- 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 rolled 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.
Tips
Nutritional information
Per serving| Energy: | 509 Calories |
| Protein: | 7 g |
| Carbohydrate: | 57 g |
| Fat: | 29 g |
| Fibre: | 3 g |
| Sodium: | 304 mg |
| (% DV*) | |
|---|---|
| Calcium: | 14 % / 150 mg |
