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Apple-Cardamom Custard Pie

Makes: 8 servings
Prep 40 mins Bake 450°F 14 mins  + 45 minutes at 350 degrees F Cool 1 hr
Apple-Cardamom Custard Pie
Ingredients
  • 1  Recipe  Pastry for a Single-Crust Pie
  • 2  tablespoons  butter
  • 1/3  cup  sugar
  • 2  tart apples, such as Granny Smith, peeled and cut into 1/2-inch slices
  • 1  cup  whipping cream
  • 3/4  cup  whole milk
  • 3  eggs, lightly beaten
  • 1/2  cup  sugar
  • 1  teaspoon  vanilla
  • 1/4  teaspoon  ground cardamom
  • 1/8  teaspoon  salt
  •  Freshly grated nutmeg or ground nutmeg
Directions

1. Preheat oven to 450 degrees F. Prepare Pastry for a Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the edge of pie plate. Crimp edge high. Generously prick bottom and sides of pastry with a fork. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 6 to 8 minutes more or until golden. Remove from oven. Reduce oven temperature to 350 degrees F.

2. Meanwhile, in a large skillet melt butter over medium heat. Sprinkle with 1/3 cup sugar. Cook and stir until sugar starts to melt and turn golden. Stir in apples. Cook for 10 to 12 minutes or until apples are tender and liquid is mostly evaporated, stirring occasionally. Cool slightly.

3. In a small heavy saucepan heat whipping cream and milk over medium-low heat just until bubbly. Remove from heat.

4. In a medium bowl combine eggs, 1/2 cup sugar, vanilla, cardamom, and salt. Gradually stir in hot cream mixture until combined.

5. Place pastry shell on oven rack. Spoon apple mixture into pastry shell. Carefully pour egg mixture over apple mixture. Sprinkle with nutmeg. Cover edge of pie loosely with foil. Bake for 25 minutes. Remove foil. Bake about 20 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack about 1 hour to serve warm, or cool completely. Cover and chill within 2 hours.

From the Test Kitchen
  • Store, covered, in the refrigerator for up to 2 days.
  • Not a cardamom fan? Use cinnamon instead. Love raisins? Sprinkle some on top of the apples before baking (theyll soften up in the oven). Want a salty crunch? Top the pie with 1/2 cup chopped salted pistachio nuts after baking.
Pastry for a Single-Crust Pie
Makes: 8 servings
Yield: 1 piecrust
Ingredients
  • 1 1/2  cups  all-purpose flour
  • 1/2  teaspoon  salt
  • 1/4  cup  shortening
  • 1/4  cup  butter, cut up, or shortening
  • 1/4 - 1/3  cup  cold water
Directions

1. In a medium bowl stir together flour and salt. Using pastry blender, cut in shortening and butter until pieces are pea size.

2. Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together.

3. On a lightly floured surface use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter.

4. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it.

5. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Do not prick pastry. Fill and bake as directed in recipes.

Nutrition Facts (Apple-Cardamom Custard Pie)
  • Servings Per Recipe 8,
  • cal. (kcal) 460,
  • Fat, total (g) 29,
  • chol. (mg) 136,
  • sat. fat (g) 15,
  • carb. (g) 45,
  • Monosaturated fat (g) 8,
  • Polyunsaturated fat (g) 4,
  • Trans fatty acid (g) 0,
  • fiber (g) 1,
  • sugar (g) 26,
  • pro. (g) 6,
  • vit. A (IU) 826,
  • vit. C (mg) 1,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 56,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 307,
  • Potassium (mg) 137,
  • calcium (mg) 61,
  • iron (mg) 1,
  • Percent Daily Values are based on a 2,000 calorie diet
Nutrition Facts (Pastry for a Single-Crust Pie)
  • Servings Per Recipe 8,
  • cal. (kcal) 191,
  • Fat, total (g) 12,
  • chol. (mg) 15,
  • sat. fat (g) 5,
  • carb. (g) 18,
  • Monosaturated fat (g) 4,
  • Polyunsaturated fat (g) 2,
  • Trans fatty acid (g) 1,
  • fiber (g) 1,
  • sugar (g) 0,
  • pro. (g) 2,
  • vit. A (IU) 194,
  • vit. C (mg) 0,
  • Thiamin (mg) 0,
  • Riboflavin (mg) 0,
  • Niacin (mg) 1,
  • Pyridoxine (Vit. B6) (mg) 0,
  • Folate (g) 44,
  • Cobalamin (Vit. B12) (g) 0,
  • sodium (mg) 187,
  • Potassium (mg) 27,
  • calcium (mg) 10,
  • iron (mg) 1,
  • Starch () 1,
  • Fat () 3,
  • Percent Daily Values are based on a 2,000 calorie diet

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