Can there be too many apple pie variations? We think not, so here’s another spin on this all American dish. This time we use almond milk custard and tart Granny Smith apples to make an apple custard pie.
4 to 5 cups sliced green, tart Apples (Granny Smith work well)
2 cups plain, unsweetened Almond Milk
1 teaspoon Vanilla
1/2 cup Brown Sugar
2 table spoons Corn Starch
2 teaspoons Cinnamon
1/4 teaspoon Salt
9 inch Pie Shell
Preheat your oven to 350 degrees.
Place your pie dough into a 9 inch pie pan, line with parchment and something to weigh it all down as it bakes. We used a bags worth of kidney beans that we had in the cupboard. Bake the pie shell for 20 to 25 minutes or until done. Remove from the oven and let cool (and throw out the beans if you use some too – although edible, they’ve lost their yummy factor in the baking process).
Peel, core and slice your apples.
Combine all of the dry ingredients, mixing completely.
Put the almond milk in a 6 to 8 quart pan. Beat your eggs and add them to the almond milk. Add your dry ingredients and mix until combined and the sugar is dissolved. Add your apples. Cook over medium heat until it just begins to bubble. Turn down to low and cook, stirring frequently until well thickened and the apple slices are soft (about 20 minutes or so).
Pour the apple custard mixture into your pie shell and refrigerate until cool. Serve with whipped topping and a dusting of cinnamon.