It's been a grand year for apples, which is a nice change after 2010, which was very disappointing due to a spring freeze. This year, the apples are bountiful, and even better than usual. Here's a different kind of apple pie recipe, which recently took the top prize in a Missouri fall apple contest.
I used Wolf River apples for this recipe. Each apple weighed at least 3/4 lb, and some a whole pound! The recipe calls for 6 apples, but that's for the "normal" sized variety.
Apple Custard Cream Pie
Unbaked pastry shell for 9-inch single-crust pie
6 apples, peeled, sliced 1/5" thick, set aside.
3 eggs, beaten
1 tbsp. flour
2 tbsp. cornstarch
1-1/4 cups sugar (divided)
3 tbsp. butter, softened
1 tsp. vanilla
1 cup warm milk
1/2 tsp. cinnamon
Preheat oven to 400 degrees.
Peel, slice apples, set aside.
In large mixing bowl, combine flour, cornstarch, [u]1 cup sugar[/u] and butter with eggs and vanilla. Add milk slowly, and stir well.
Place apples in the bowl with the egg/milk mixture, blend gently to coat.
Pour mixture into prepared pie crust, smooth top.
Sprinkle with mixture of 1/4 cup sugar and cinnamon.
Bake in preheated oven 20 minutes. Reduce heat to 350 degrees and bake about 45 minutes until custard sets. Cover edges of crust with foil if it browns too much.
Let cool on rack until warm before serving.
Let cool almost completely before chilling.
Cover leftover pie tightly before refrigerating.
Betty Collins, of South County, Missouri, brought Apple Custard Cream Pie as the winner of dishes appealing to those who wish they could grow a tree with apple pies on it.
ABSOLUTELY NOTHING like a Maine apple.
My awesome sister sends me a box of Cortlands and Macs this time every year and for the next 20 or so days it is the highlight of my day to have one.
Still feel like I moved from one paradise to another.
May even move back one day.
Agreed on the Maine apples, Paul. In return, I'm sure the fresh mangoes, lemons, and pineapples where you live are a small consolation.
Here's a photo showing a Wolf River apple, in comparison to a Mac. The Wolf River is like a Mac on steroids.
A good day to do some baking
This morning, before plowing and church, it was homemade Maine blueberry waffles and Maine maple syrup. Lunch was a pepperoni & mushroom omelet, with homemade cranberry bread. Tonight will likely be a stew or soup, using locally grown Maine beef. We buy a cow or half a cow (depending on size) from our local house rep and friend, Jeff Gifford, each year. Grass fed. We've been making lots of stews and soups this winter.
Well we had some blueberry stuffed French toast, good Maine blueberries, our own blueberry syrup and got to use dome fresh eggs.
Sounds good. We get our eggs from a local farmer. Cheaper at Sam's Club, but better to buy locally when one can. And my bride swears there's a difference...which I'm sure there is.
No doubt , we bought some store eggs to cook with due to the hens deciding to take a break, it was like night and day. Nothing like going to the coop and getting breakfast.
Just curious....what does the coop charge for eggs?
About $8 week for more eggs than we can eat, cost goes down in summer, lots of freebies from the gardens.