September 28, 2011
Matt's parents gave us two buckets of apples over the weekend, so I've had apple butter on my mind. But before I started the process of coring, peeling and chopping, I wanted to make an apple pie! Or two.
So yesterday I was flipping through my cookbooks, and came across a recipe for Apple-Honey Custard Pie. I was a little skeptical at first because sliced apples in custard could potentially be a textural disaster, but I overcame my fears because the recipe looked so incredibly simple: slice a couple apples into small bits, toss the rest of the ingredients into a blender, pour over the apples, chuck it into the oven and bake! Easy, right?
It was. And the texture? Kind of amazing, especially with a layer of chopped pecans on top. I really think this pie could contend with most other holiday pies, it's that good. And it goes especially well with a nice, hot mug of homemade spiced chai.
Have I mentioned that this is my favorite time of year, food-wise?
Apple-Honey Custard Pie
Your favorite pie crust for a 9" pie.
2 cups peeled and thinly sliced tart apples
4 large eggs
3/4 cup honey (I used 1/4 cup honey + 1/2 cup maple syrup)
1 cup plain yogurt
1 teaspoon vanilla
1/2 teaspoon cinnamon
1/4 teaspoon salt
Handful of chopped walnuts, pecans or almonds (optional).
Preheat your oven to 375°F. Line a 9" pie pan with your favorite pie crust. My favorite recipe for pie crust is here. Spread the sliced apples evenly on top of your pie shell.
Add the rest of the ingredients to your blender, and blend until well combined. Pour the contents of the blender on top of the apples. Sprinkle the chopped nuts on top (optional), and bake for 45 minutes, or until the center is solid.
Allow the pie to cool to room temperature before slicing and serving.
Recipe from the Moosewood Cookbook by Mollie Katzen.