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Easy Apple Custard Pie

Dinner was a success. The time and effort you put in has paid off. All your guests loved the food. The thing about being a good cook, though, is that they always want more. Send them home happy with a nice slice of pie. There’s always room for pie.
3 / 55 ratings

Ingredients

  • 1-1/4 cups all‑purpose flour
  • 3/4 cup Large Flake Quaker® Oats or Quick Quaker® Oats (uncooked)
  • 1/4 cup firmly packed brown sugar
  • 1/8 teaspoon salt (optional)
  • 8 tablespoons (1 stick) margarine or butter, melted
  • 1 tablespoon water
  • 1 teaspoon vanilla
  • One 8‑ounce container reduced‑fat or regular sour cream
  • 2/3 cup firmly packed brown sugar
  • 1/4 cup all‑purpose flour
  • 4 egg whites or 2 eggs, lightly beaten
  • 1/2 teaspoon ground cinnamon
  • 1/8 teaspoon ground nutmeg
  • 4 cups peeled, thinly sliced apples (4 to 5 medium)
  • 1/4 cup Large Flake Quaker® Oats or Quick Quaker® Oats (uncooked)
  • 1/4 cup firmly packed brown sugar
  • 1/4 cup all‑purpose flour
  • 4 tablespoons (1/2 stick) margarine or butter, chilled and cut into pieces

How to make it

  1. Heat oven to 375°F. For crust, combine flour, oats, sugar and salt in medium bowl; mix well. Add margarine, water and vanilla; mix well. Press mixture firmly onto bottom and sides of 9‑inch glass pie plate, forming 1/4‑inch rim around edge. Bake 12 to 15 minutes or until light golden brown. Cool completely on wire rack.
  2. For filling, combine sour cream, sugar, flour, egg whites, cinnamon and nutmeg in medium bowl; mix well. Add apples; mix well. Spoon into cooled crust.
  3. For topping, combine oats, sugar and flour in medium bowl; mix well. Cut in margarine with pastry blender or two knives until mixture is crumbly. Sprinkle over filling.
  4. Bake 50 to 60 minutes or until knife inserted in centre comes out clean. Cool on wire rack. Serve warm or chilled. Store tightly covered in refrigerator.

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