Apple And Custard Pie Recipe Halltaste

 Apple And Custard Pie

• 1 Cup Flour 
• 1 Pinch Salt 
• 2 Tablespoon Sugar plus 1/4 cup 
• 1/3 Cup Lard 
• 2 Tablespoon Ice water 
• 2 Tablespoon Butter 
• 1 Cup Light brown sugar 
• 1/2 Teaspoon Plus 
• 1/8 teaspoon ground cinnamon 
• 2 Pound Granny Smith apples; peeled, cored and sliced 
• 1/4−inch thick 
• 1 Cup Heavy cream 
• 1 Egg yolk 
• 1/2 Teaspoon Pure vanilla extract 
• 1 Cup Sweetened whipped cream

Directions

• Preheat the oven to 350 degrees F. 
• In a mixing bowl, combine the flour, salt, and 2 tablespoons sugar. 
• Add the lard and work it in with your hands until the mixture resembles coarse crumbs. 
• Add the water, 1 tablespoon at a time. 
• Form the dough into a smooth ball. 
• Wrap the dough in plastic wrap and refrigerate for 30 minutes. 
• In a large saute pan, over medium heat, melt the butter. 
• Stir in the brown sugar and cook for 1 minute. 
• Add 1/2 teaspoon cinnamon and apples. 
• Saute for 3 minutes. 
• Remove from the heat and turn into a deep dish 9−inch pie pan. 
• Remove the dough from the refrigerator and place on a lightly floured surface. 
• Roll out the dough into a circle about 12 inches in diameter and 1/8−inch thick. 
• Gently fold the circle of dough in half and then in half again, so that you can lift if without tearing it, and until over the pie pan. 
• Crimp the edges of the pastry. 
• Brush the pastry with the egg wash. 
• Using a sharp knife, make a 1−inch circle in the center of the pie. 
• Place in the oven and cook for 15 minutes. 
• In a mixing bowl, whisk the remaining 1/4 cup sugar, cream, yolk, and vanilla extract. 
• Pour the custard through the hole in the pie. 
• Place back in the oven and continue to cook for 30 minutes, or until the custard is set. 
• Remove from the oven and cool completely. 
• Sprinkle the top of the pie with powdered sugar. 
• Spoon onto serving plates, garnish with whipped cream and serve.
• Yield: 8 servings