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Type
Desserts
Type
Desserts
Rating
Easy Apple Custard Pie
Dinner was a success. The time and effort you put in has paid off. All your guests loved the food. The thing about being a good cook, though, is that they always want more. Send them home happy with a nice slice of pie. There’s always room for pie.
Ingredients
- 1-1/4 cups all-purpose flour
- 3/4 cup Large Flake Quaker® Oats or Quick Quaker® Oats (uncooked)
- 1/4 cup firmly packed brown sugar
- 1/8 teaspoon salt (optional)
- 8 tablespoons (1 stick) margarine or butter, melted
- 1 tablespoon water
- 1 teaspoon vanilla
- One 8-ounce container reduced-fat or regular sour cream
- 2/3 cup firmly packed brown sugar
- 1/4 cup all-purpose flour
- 4 egg whites or 2 eggs, lightly beaten
- 1/2 teaspoon ground cinnamon
- 1/8 teaspoon ground nutmeg
- 4 cups peeled, thinly sliced apples (4 to 5 medium)
- 1/4 cup Large Flake Quaker® Oats or Quick Quaker® Oats (uncooked)
- 1/4 cup firmly packed brown sugar
- 1/4 cup all-purpose flour
- 4 tablespoons (1/2 stick) margarine or butter, chilled and cut into pieces
How to make it
- Heat oven to 375°F. For crust, combine flour, oats, sugar and salt in medium bowl; mix well. Add margarine, water and vanilla; mix well. Press mixture firmly onto bottom and sides of 9-inch glass pie plate, forming 1/4-inch rim around edge. Bake 12 to 15 minutes or until light golden brown. Cool completely on wire rack.
- For filling, combine sour cream, sugar, flour, egg whites, cinnamon and nutmeg in medium bowl; mix well. Add apples; mix well. Spoon into cooled crust.
- For topping, combine oats, sugar and flour in medium bowl; mix well. Cut in margarine with pastry blender or two knives until mixture is crumbly. Sprinkle over filling.
- Bake 50 to 60 minutes or until knife inserted in centre comes out clean. Cool on wire rack. Serve warm or chilled. Store tightly covered in refrigerator.
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