I have made a few goodies around here in the past few days. None of them is really an entire blog post unto themselves.
Well, the Dutch Apple Pie would have been, had I actually remembered to take pictures along the way.
It all starts with good pie crust. Always important to begin at the beginning.
Good apples are important too. For this endeavour, I used Ida Red. Definitely would not recommend Macs here. They just get mushy and then you lose your WiFi signal because you are holding onto it funny. Just not a good idea.
Slicing the apples into an even thickness is also important. Save the crunchy apples for eating out of hand.
Beat the egg, cream, and sugar together. At this point, there are two paths. On the first path, you cook up the custard ingredients ahead of time and then pour them over the apples in the crust then toss the whole thing in the oven. On the second path, you mix the custard ingredients quickly together and then pour them, uncooked, over the apples and toss the whole thing in the oven. Keep in mind if you do it this way, you will need to stir quickly and pour even more quickly, as the sugar will settle.
The path you choose, grasshopper, is up to you.
Either way, you will need to cook this sucker for a while. I generally only make the unbaked version, and it takes over an hour to bake.
When you take it out of the oven, the middle will still look jiggly and unset. Don't worry, as it cools, it will set up nicely.
So, you're not up for pie baking but need something to impress? Try these.
And that's it.
You wanted something more? Sorry, you've come to the wrong place, Jose.
They will last on the counter for a few days. After that, the texture begins to get a little questionable. But not to worry, you will probably scarf these puppies down before that becomes a real issue.