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Associate.com - Share Your Recipe!

Recipe Name: Apple And Custard Pie Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Course:  
Difficulty:
Preparation Time:
Number of Servings: 1

Ingredients:
1 Cup(s) Flour
1 Pinch(s) Salt
2 Tablespoon(s) Sugar plus 1/4 cup
1/3 Cup(s) Lard
2 Tablespoon(s) ICE Water
2 Tablespoon(s) Butter
1 Cup(s) Light Brown Sugar
1/2 Teaspoon(s) Plus 1/8 teaspoon ground
Cinnamon
2 Pound(s) Granny Smith apples, peeled
cored and
sliced 1/4-inch
thick
1 Cup(s) Heavy cream
1 Egg yolk
1/2 Teaspoon(s) Pure vanilla extract
1 Cup(s) Sweetened whipped cream
Directions:
Preheat the oven to 350 degrees F. In a mixing bowl, combine the
flour, salt, and 2 tablespoons sugar. Add the lard and work it in with
your hands until the mixture resembles coarse crumbs. Add the water, 1
tablespoon at a time. Form the dough into a smooth ball. Wrap the
dough in plastic wrap and refrigerate for 30 minutes. In a large saute
pan, over medium heat, melt the butter. Stir in the brown sugar and
cook for 1 minute. Add 1/2 teaspoon cinnamon and apples. Saute for 3
minutes. Remove from the heat and turn into a deep dish 9-inch pie
pan. Remove the dough from the refrigerator and place on a lightly
floured surface. Roll out the dough into a circle about 12 inches in
diameter and 1/8-inch thick. Gently fold the circle of dough in half
and then in half again, so that you can lift if without tearing it,
and until over the pie pan. Crimp the edges of the pastry. Brush the
pastry with the egg wash. Using a sharp knife, make a 1-inch circle in
the center of the pie. Place in the oven and cook for 15 minutes. In a
mixing bowl, whisk the remaining 1/4 cup sugar, cream, yolk, and
vanilla extract. Pour the custard through the hole in the pie. Place
back in the oven and continue to cook for 30 minutes, or until the
custard is set. Remove from the oven and cool completely. Sprinkle the
top of the pie with powdered sugar. Spoon onto serving plates, garnish
with whipped cream and serve. Yield: 8 servings Recipe inspired from
Irish Country Cooking by Darina Allen, published by Viking Penguin,
1996 Converted by MC_Buster. Recipe by: EMERIL LIVE SHOW #EMIC04
Converted by MM_Buster v2.0l.

Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 2263
Calories From Fat: 1642
Total Fat: 185.1g
Cholesterol: 605.5mg
Sodium: 398.2mg
Potassium: 395.5mg
Carbohydrates: 132.4g
Fiber: 4.1g
Sugar: 29.3g
Protein: 20.8g


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