Apple Egg Custard Pie with Oatmeal Crust

Apple Egg Custard Pie with Oatmeal Crust

That sounds like a wonderfully cozy and flavorful pie! Combining the tartness of apples with a rich egg custard and a wholesome oatmeal crust is a great idea.

Here is a recipe outline for an Apple Egg Custard Pie with an Oatmeal Crust:

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🥧 Apple Egg Custard Pie with Oatmeal Crust

This recipe makes one 9-inch pie.

🍽️ Ingredients

For the Oatmeal Crust

• 141​ cups All-Purpose Flour

• 43​ cup Rolled Oats (not instant)

• 41​ cup Brown Sugar (packed)

• 21​ teaspoon Cinnamon

• 41​ teaspoon Salt

• 21​ cup (1 stick) Cold Unsalted Butter, cut into small cubes

• 2 to 4 tablespoons Ice Water

For the Apple Filling

• 3 medium Apples (such as Granny Smith or Honeycrisp), peeled, cored, and thinly sliced

• 41​ cup Granulated Sugar

• 1 tablespoon Lemon Juice

• 1 teaspoon Cinnamon

For the Egg Custard

• 3 large Eggs

• 21​ cup Granulated Sugar

• 1 cup Heavy Cream (or half-and-half)

• 1 teaspoon Vanilla Extract

• 41​ teaspoon Nutmeg

• 41​ teaspoon Salt

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🔪 Instructions

1. Prepare and Bake the Oatmeal Crust

1. Combine Dry Ingredients: In a food processor, pulse the flour, oats, brown sugar, cinnamon, and salt until just combined.

2. Cut in Butter: Add the cold butter cubes and pulse until the mixture resembles coarse crumbs with some pea-sized pieces of butter remaining.

3. Add Water: Slowly add the ice water, one tablespoon at a time, pulsing only until the dough just comes together. Do not overmix.

4. Chill and Roll: Form the dough into a disk, wrap it in plastic, and chill for at least 30 minutes.

5. Blind Bake: Roll the dough out and fit it into a 9-inch pie plate. Trim the edges and crimp. Prick the bottom with a fork, line it with parchment paper and pie weights (or dried beans), and blind bake at 375∘F (190∘C) for 15 minutes. Remove the weights and paper, and bake for another 5 minutes until lightly set. Let the crust cool slightly.

2. Prepare the Apple Filling

1. In a large bowl, toss the thinly sliced apples with 41​ cup granulated sugar, lemon juice, and 1 teaspoon cinnamon.

2. Arrange the seasoned apple slices evenly in the bottom of the pre-baked oatmeal crust.

3. Make and Pour the Custard

1. In a separate bowl, whisk together the eggs until they are lightly beaten.

2. Add the 21​ cup granulated sugar, heavy cream, vanilla extract, nutmeg, and 41​ teaspoon salt. Whisk until the mixture is smooth and the sugar is dissolved.

3. Gently and slowly pour the egg custard mixture over the apples in the pie crust. The liquid should cover the apples but not overflow the crust.

4. Bake the Pie

1. Bake the pie at 375∘F (190∘C) for approximately 45 to 55 minutes.

2. The pie is done when the edges are set, and a knife inserted near the center comes out clean (or the internal temperature reaches 175∘F). If the crust starts to brown too quickly, lightly cover the edges with foil.

3. Cool Completely: Allow the pie to cool on a wire rack for at least 2 to 3 hours before slicing and serving. This allows the custard to fully set.

Enjoy the delicious combination of the textured oatmeal crust, tender apples, and smooth egg custard!

Apple Egg Custard Pie with Oatmeal Crust VIDEO