APPLE CUSTARD PIE RECIPE MARTHA STEWART RECIPES

HEALTHIER PIE CRUST RECIPE | ALLRECIPES

Healthier Pie Crust Recipe | Allrecipes image

Has oats and coconut; tastes great with cherry filling.

Provided by sal

Categories Pastry Pie Crusts

Total Time 17 minutes

Prep Time 5 minutes

Cook Time 12 minutes

Yield 1 - 9 inch crust

Number Of Ingredients 5

Ingredients

¾ cup quick cooking oats
¾ cup all-purpose flour
¼ cup shredded coconut
¼ cup vegetable oil
2 tablespoons ice water

Steps:

Preheat oven to 425 degrees F (220 degrees C).
In a medium bowl, mix together oats, flour, and coconut. Stir in oil and water. Press dough into a 9 inch pie pan.
Bake in preheated oven for 12 minutes, until lightly browned.

Nutrition Facts : Calories 142.8 calories, CarbohydrateContent 15.3 g, FatContent 8.1 g, FiberContent 1.3 g, ProteinContent 2.3 g, SaturatedFatContent 1.6 g, SodiumContent 7.4 mg, SugarContent 1 g

VINEGAR PIE I RECIPE | ALLRECIPES

Vinegar Pie I Recipe | Allrecipes image

This is a very old pie, probably invented by people who had little access to fresh supplies such as lemons or cream. Some say that it was the pioneer women who first thought up the idea. The lemon extract in this recipe is a my addition. The original recipe calls for regular vinegar which, for me, gives a bland pie. You can substitute apple cider vinegar, leaving out the lemon extract, for a very good taste. Be sure to let the pie crust cool before filling.

Provided by Kevin Ryan

Categories Vintage Pies

Total Time 55 minutes

Prep Time 40 minutes

Cook Time 15 minutes

Yield 1 9-inch pie

Number Of Ingredients 11

Ingredients

1 (9 inch) pie crust, baked
¼ cup sifted all-purpose flour
1 cup white sugar
1 cup water
3 egg yolks
⅛ teaspoon salt
1 tablespoon unsalted butter
¼ teaspoon lemon extract
3 tablespoons distilled white vinegar
3 egg whites
6 tablespoons white sugar

Steps:

Preheat the oven to 325 degrees F (165 degrees C).
Mix the flour with 1/2 cup of sugar. Add the water gradually and cook on top of a double boiler for 15 minutes, stirring constantly, or until thickened.
Combine the remaining 1/2 cup of sugar with the yolks and salt and mix well with a whisk until the sugar is dissolved. Add the hot flour mixture to the yolk mixture gradually, mixing all the time. Return to the double boiler and cook for about 3 minutes more or until the mixture is thick and smooth.
Add the butter, extract, and vinegar. Mix well and remove from heat. Place a piece of plastic on top of this custard.
Meanwhile, beat the egg whites until foamy and gradually add the 6 tablespoons sugar. Beat until a stiff, glossy peak is achieved.
Pour the custard filling into the prebaked shell ( the custard should still be hot, if not, heat up a again before adding to shell). Top with the meringue. Spread the meringue all over the top of the pie, sealing to the edges of the crust. Place into the oven and bake until the meringue is a nice nut brown, about 15 minutes. Traditionally, this pie is served hot.

Nutrition Facts : Calories 267.1 calories, CarbohydrateContent 45.5 g, CholesterolContent 80.6 mg, FatContent 8.3 g, FiberContent 0.3 g, ProteinContent 3.5 g, SaturatedFatContent 3.2 g, SodiumContent 163.2 mg, SugarContent 35.1 g

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It was very good. No trouble thickening, just took about 10 minutes. I strained the custard, but it really wasn't necessary. After chilling in the fridge overnight and cutting a slice for breakfast, I found the pie to be more like coconut cream than coconut custard. Next time, I'll try one of the baked coconut custard pie recipes …
From marthastewart.com

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"This is a very old pie, probably invented by people who had little access to fresh supplies such as lemons or cream. Some say that it was the pioneer women who first thought up the idea. The lemon extract in this recipe is a my addition. The original recipe calls for regular vinegar which, for me, gives a bland pie. You can substitute apple …
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