There’s nothing quite like a piece of warm apple pie with lemon tea on a cold winter Leil Shabbos. This pie has to be done in a few steps, but don’t be put off by that. Parts of it can be made in advance, so it takes less time than you think. And it’s worth it!
Custard Apple Streusel Pie
- Cooking and Prep: 1 h
- Serves: 8
Prepare the Crust
Put a few ice cubes in a cup and add a little water. Set aside.
Place flour, sugar, and salt in the bowl of a food processor with the knife attachment. Pulse to combine. Turn processor on and add margarine. Process just until coarse crumbs form. Add the egg and water (from the cup with ice cubes) slowly, just until dough comes together. Divide dough in half. Freeze half for later.
Roll out dough to a large circle. Carefully invert onto a 9–10-inch deep pie pan. Press down evenly and trim edges. Set aside.
You can use your own pie-crust recipe. If you use this one, the leftover egg can go into any kugel or cake.
Roll the extra dough out into a disc. Cover with a piece of Gefen Easy Baking Parchment Paper and carefully fold in quarters. Store in the freezer in a bag for later use. Defrost, open, and it’s ready to use!
Prepare the Apple Filling
Preheat oven to 400°F (200°C).
Heat oil for filling in a wok or large frying pan. Add apples and rest of filling ingredients. Cook over medium/high heat for approximately seven minutes, stirring occasionally, until apples are evenly coated and beginning to soften. Cool slightly.
To make your own pumpkin pie spice, combine the following: 3 tablespoons cinnamon, 2 teaspoons nutmeg, 2 teaspoons ginger, 1 and 1/2 teaspoons allspice, 1 and 1/2 teaspoons cloves. Store in an airtight container.
Prepare the Custard
In a medium bowl, combine all custard ingredients and whisk together well.
If you prefer thicker custard, add an additional 1/3 cup parve sour cream and 2 more tablespoons flour.
Place apples in prepared crust. Pour custard over the apples, but do not overfill. Depending on how deep your pan is, you might have a little extra. (Add to any sweet kugel or freeze for later use.)
Place pie pan on a sheet of foil or a baking sheet and slide into the oven. Bake for 20 minutes or until top is golden.
If it starts to turn brown, cover loosely with a piece of foil or parchment paper.
Prepare the Streusel
Meanwhile, combine all streusel ingredients in a small bowl.
After 20 minutes, remove pie from oven and sprinkle with streusel topping. Lower temperature to 350°F (180°C) and continue baking for 15–20 minutes.
Cover crust edges with foil so it doesn’t burn.
Serve warm with (parve) vanilla ice cream if desired.
Streusel can also be made in advance and frozen.