Custard Apple Streusel Pie

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! Check out our complete collection of Rosh Hashanah recipes for mains, sides, soups, desserts, and more inspiration for the holiday.

Directions

Prepare the Crust

1. Put a few ice cubes in a cup and add a little water. Set aside.

2. 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.

3. 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.

Tips:

Roll the extra dough out into a disc. Cover with a piece of Gefen 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!

Notes:

You can use your own pie-crust recipe. If you use this one, the leftover egg can go into any kugel or cake.

Prepare the Apple Filling

1. Preheat oven to 400 degrees Fahrenheit (200 degrees Celsius).

2. 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.

Tips:

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

1. In a medium bowl, combine all custard ingredients and whisk together well.

Variations:

If you prefer thicker custard, add an additional 1/3 cup parve sour cream and 2 more tablespoons flour.

To Assemble

1. 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.)

2. 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.

3. If it starts to turn brown, cover loosely with a piece of foil or parchment paper.

Prepare the Streusel

1. Meanwhile, combine all streusel ingredients in a small bowl.

2. After 20 minutes, remove pie from oven and sprinkle with streusel topping. Lower temperature to 350 degrees Fahrenheit (180 degrees Celsius) and continue baking for 15–20 minutes.

3. Cover crust edges with foil so it doesn’t burn.

4. Serve warm with (parve) vanilla ice cream if desired.

Notes:

Streusel can also be made in advance and frozen.

Recipe tags

Apple crumble Apple pie Custard Dairy free Freezer-friendly Homemade Make ahead Make in advance Non-dairy desserts Pareve Parve Rosh Hashana Rosh hashanah Rosh Hashanna Rosh Hashannah Roshhashana Shabbos Warm desserts Whole grain