| Level: | Intermediate |
| Total: | 7 hr 5 min |
| Active: | 1 hr 5 min |
| Yield: | 8 to 10 servings |
Ingredients
- 1/2 cup (1 stick) salted butter, softened
- 1 cup granulated sugar
- 1 large egg plus 1 large egg yolk
- 1 tablespoon whole milk
- 1 teaspoon pure vanilla extract
- 2 1/2 cups all-purpose flour, plus more for dusting
- 2 1/2 teaspoons baking powder
- Pinch kosher salt
- 3 cups half-and-half
- 1/2 cup granulated sugar
- 1/3 cup cornstarch
- 1 teaspoon fresh lemon zest
- Seeds of 1 vanilla bean
- Pinch kosher salt
- 2 apples, quartered
- 3 tablespoons salted butter, melted
- 1 heaping teaspoon light brown sugar
- Honey, for drizzling
- 1/4 cup powdered sugar, for dusting
Instructions
- For the crust: Cream the butter and granulated sugar in a stand mixer, beating until light and fluffy. Beat in the eggs, milk, and vanilla until combined.
- Whisk together the flour, baking powder and salt in a separate bowl. Add the flour to the mixer in 2 additions. Mix until the dough comes away from the sides of the bowl. Form the dough into a disc and wrap with plastic wrap. Refrigerate for at least 30 minutes and up to 1 day to chill.
- For the filling: Meanwhile, combine the half-and-half, granulated sugar, cornstarch, lemon zest, vanilla bean seeds and salt in a saucepan. Bring slowly to a boil, then simmer, whisking, until the mixture thickens, about 2 minutes. Remove from heat and allow to cool for a few minutes, then press a sheet of plastic wrap against the top of the mixture to keep a skin from forming. Cool completely.
- For the apples: Preheat a grill for cooking over medium heat.
- Put apple quarters in a bowl. Drizzle with the butter and light brown sugar and toss.
- Grill the apple quarters until lightly caramelized, 3 to 4 minutes per side. Allow to cool briefly, then thinly slice lengthwise.
- For the assembly: Preheat the oven to 350 degrees F.
- Remove the dough from the refrigerator and let sit for 5 minutes at room temperature to remove the chill so it’s easier to roll.
- Lightly flour your workspace and roll out the dough to 1/4-inch thick, then carefully place in a deep-dish pie pan. Trim the edges, then crimp. Whisk the cooled filling until smooth, then pour into the shell.
- Bake the pie until the crust is golden brown (the custard filling will still be jiggly), 30 to 35 minutes. Let cool completely, then refrigerate until well chilled and the filling is set, 2 to 4 hours. Top the pie with sliced apples, a big drizzle of honey and powdered sugar.
Nutrition Facts
| Serving Size | 1 of 10 servings |
| Calories | 500 |
| Total Fat | 22 g |
| Saturated Fat | 14 g |
| Carbohydrates | 70 g |
| Dietary Fiber | 2 g |
| Sugar | 40 g |
| Protein | 7 g |
| Cholesterol | 98 mg |
| Sodium | 255 mg |
Reviews
OMG! I made the gumbo…..it was AMAZIMG!!!! I made the potato salad….it was AMAZING!!! I was nervous about this pie, but with 2 wins I gave it a try. OMG….it was amazing!!!! There will be pie crust left over, and I too made cookies. Do not stop stirring the filling, it has corn starch in it and it will get away from you quickly. Don’t have the heat too high either…..baby sit this stuff and keep whisking, especially around the edge of the pot. The pie crust is a little hard to shape, it’s definitely not like pie dough. I kept putting it back into the fridge while shaping it into the pie plate and forming the edge. I put the apple slices on it, but liked the side without the apples so next time I won’t follow that step. Three home runs so far Cajun Aces. NICE!!! :o)))
what an amazing pie – and so easy ………….i used pears
I made this exactly as written, even splurged for the vanilla bean, and it was amazing. My husband said it may be his new favorite dessert. It was also super easy to make and came together quickly. We even had our first helping before it had chilled long enough because we couldn’t wait, and without the apples. The apples do add and help cut through the richness, so don’t skip them. Since the grill wasn’t up and running, I carmelized some in a skillet. Thanks for a great recipe!
So this was the first time I have ever made a crust from scratch and after a couple of tries and a lot of flour used to roll it out and get it in the pie plate I think I did pretty good for the first time. I realize why the hosts said they made cookies with the extra dough. It does taste like a sugar cookie dough. I was able to make 8 star shaped cookies out of the extra dough. Now the filling had a really great taste but because I did not continue to stir while heating it the filling was lumpy. It looked and tasted like tapioca pudding but I poured it into the pie shell and baked it anyway. I followed the directions and let it cool before putting in the fridge to chill for 7 hours. Unfortunately the filling never set! I cut into the pie and it was really runny. The taste of the filling was great. Not too sweet and the lemon zest added a nice pop of freshness. I will try again and hopefully it will set. I think the lumps may have caused the problem? Overall the flavor of the pie was really good. Since the filling did not set I didn’t bother with the apples. I think the apples would have been a great addition though….I could see using the filling as a base for a rice or tapioca pudding.