Merciful God, You are great in compassion and Your tenderness for us is without measure. We ask You to give us today our daily bread, and also provide for the needs of all of Your hungry children around the world. Through Christ Your Son and Our Lord. Amen.

Thursday, July 5, 2007

Double Trouble

We had a really low-key Fourth of July at our house, due to receiving some very sad news this week. But we did still celebrate a little, with grandma and grandpa, some BBQ ribs, potato salad, grilled veggies, a super fruit salad, and two homemade pies.


The first recipe is for my Apple Crumble Pie. This style is my favorite and really the only recipe for Apple Pie that I use. I use this recipe all year -- for Thanksgiving -- traditional style, at Christmas with cranberries, and for the Fourth, I added a handful of frozen blueberries. You can add raspberries, peaches, almost anything for variety.

Apple Crumble Pie

1 cup sugar
2 T. flour
6 cups thinly sliced baking apples
3 T. lemon juice
Pastry for single-crust pie
½ cup flour
1 t. cinnamon
¼ cup butter

Preheat oven to 375 degrees F. Combine 1/2 cup sugar and 2 T. flour. Sprinkle apple slices with lemon juice and toss with flour/sugar mixture. Pour in prepared crust. Combine remaining 1/2 cup sugar and 1/2 cup flour and spices. Cut in the butter until crumbly and sprinkle atop apples. Cover edges of pie with foil for first half of baking time. Bake for an hour. Serve warm.


The second pie (grandpa called them both "double trouble" because he couldn't decide -- so he settled on a slice of both) is Custard Pie. This is such a simple, but delicious pie, that if you're making a pie crust, for any other reason, you might as well make a Custard Pie.

Custard Pie

prepared and baked 9" pie crust (see below)
3 large eggs
2 large egg yolks
1/2 c. sugar
1 t. vanilla
1/8 t. salt
2 c. whole milk
fresh grated nutmeg

Preheat oven to 325 degrees F. Prepare pie crust and brush with egg yolk before baking. Bake for just 10 minutes to get the crust started.

While pie crust is baking, in a medium bowl, whisk eggs, egg yolks, sugar, vanilla, and salt.

Stirring, bring milk to a simmer over medium heat. Gently whisking, add hot milk to egg mixture. Immediately pour custard into warm crust. Sprinkle with nutmeg.

Bake until the center is still a little quivery when bumped (like jello), 25 to 35 minutes. Cool completely and then refrigerate. I like to take mine out about 30 minutes before serving, so it is almost room temp.

1 comment:

annie said...

These pies look great, and so does your baked ziti. This is such a nice. cozy kind of blog - good recipes with a family vibe. I see lots of recipes on blogs that I'd like to try, but I know my kids (and possibly my husband) would never eat them happily. I see both a custard pie and some ziti in our future - thanks!!