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Does an apple a day still keep medical doctor away?

This week's recipes include Apple Custard Pie, Apple Cream Pie and Apple Muffins
From the Kitchen by Joyce Walter

In the seasons between fruit varieties, the one constant is the apple, to be used for eating raw or cooked in favourite dessert recipes.

Apple varieties change with the season and availability, but shoppers can most certainly be assured that apples can be purchased with regularity.

This week’s recipes offer some dessert ideas that feature the apple.

• • •

Apple Custard Pie

  • 1 pastry shell
  • 1 egg white
  • 2-3 cups sliced apples
  • 3 egg yolks
  • 1 cup creamilk or whipping cream
  • 1 tbsp. cornstarch
  • 1 cup granulated sugar
  • pinch salt
  • 1 tsp. vanilla

Prepare pie crust, place in 10 inch pie plate and brush with slightly beaten egg white. Bake pastry for 10-15 minutes in a 350 degrees F oven.

Peel and core apples and slice thinly into wedges. Arrange in a circle in the partly baked crust, covering and mounding on bottom, and up the sides of the crust.

Beat together remaining ingredients and pour over apples. Bake at 350 degrees F for 40 minutes until custard is set. Slice into 8 pieces when cool.

Note: if using frozen pie shell, thaw according to package directions before using.

• • •

Apple Cream Pie

  • pastry for a 9 inch double-crust pie
  • 6 cups peeled, sliced MacIntosh apples
  • 1 cup granulated sugar
  • 1/2 tsp. cinnamon
  • 1/2 cup sultana golden raisins, washed and dried
  • 2 tbsps. butter or margarine
  • 1/2 cup whipping cream

Line pie plate with pastry.

Peel and slice apples, mix with sugar, cinnamon and raisins. Place in pie shell. Dot with butter and cover with top crust. Cut slits in top crust. Brush with milk and sprinkle with sugar.

Bake at 375 degrees F for 50-60 minutes. Fifteen minutes before the pie is done, pour whipping cream through the slits in the top crust. Finish baking. May be served hot or cold. Store leftovers in refrigerator.

• • •

Apple Muffins

  • 1 egg
  • 1 1/2 cups brown sugar
  • 2/3 cup vegetable oil
  • 1 tsp. vanilla
  • 2 cups finely chopped apples
  • 2 1/2 cups all-purpose flour
  • 1 tsp. baking soda
  • 1 1/2 tsps. baking powder
  • 1/2 tsp. salt
  • 1 cup sour milk or buttermilk
  • 1/3 cup white sugar
  • 1 tsp. cinnamon

In a large bowl beat egg, brown sugar, oil and vanilla until light. Add the chopped apples. Stir in dry ingredients until just mixed together. Stir in milk.

Fill well-greased muffin tins 3/4 full.

Combine the white sugar and cinnamon and sprinkle over batter.

Bake at 350 degrees F for 25-30 minutes. Makes 18 large muffins.

Joyce Walter can be reached at

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