Apple Custard Pie

Food

This past weekend I both baked and consumed an entire pie. I’m really starting to think I have some impulse control-related kinks to work out.

Shelly has been hounding me to bake her a pie for weeks, possibly even months. Actually, it has definitely been months. Months and months of incessant pie badgering. I was bound to cave eventually, right?

I’m mostly glad I did, save for all the butter and flour still fighting its way through my digestive tract. This pie is a little different from my pies of yore, which are fairly standard, double-crusted confections. What makes this pie special, you ask? Custard. Delicious, creamy, gelatinous custard.

Actually, I don’t think this qualifies as a proper custard due to its conspicuous lack of egg yolk, but I don’t care even a little. IT’S JUST SO DARN TASTY.

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The recipe for this pie belongs to my momma. I visited my parental domicile over Thanksgiving, and mentioned that I had been apple picking recently and had an extreme abundance of apples in my possession. This prompted my mother to extract this pie recipe from her archives, and I immediately remembered her making it when I was a kid.

I figured it was time to appease Shelly, use up my freshly-picked apples, and relive some delicious pie nostalgia. The results couldn’t have been tastier.

I’m not sure what exactly went right when I made the crust, but for some reason it turned out much lighter and flakier than usual. It felt like like I was eating a pie ensconced in Toaster’s Strudel. Plus there was all that aforementioned custard… There was no way this pie was going to live to see Monday.

Here’s my momma’s delicious apple custard pie recipe! Hopefully you will be able to exercise the modicum of self-restraint that I was not.

Ingredients
Pastry shell:

  • 1 1/4 cups all-purpose flour
  • 1/4 tsp salt
  • 1/2 cup butter, chilled and diced
  • 1/4 cup ice water

Filling:

  • 6-8 apples, pared, cored, and sliced
  • 3/4 cup sugar
  • 3 tbsp all-purpose flour
  • 1/2 tsp salt
  • 1/4 cup light cream
  • Ground cinnamon

Method
Pastry shell:

  1. Combine flour and salt in a large bowl.
  2. Cut in butter until mixture resembles coarse crumbs.
  3. Stir in water one tablespoon at a time until mixture forms a ball.
  4. Cover and refrigerate for at least one hour.

Filling:

  1. Preheat oven to 375°F.
  2. Arrange apples in a 9-inch unbaked pastry shell.
  3. Combine sugar, flour, salt, and cream. Pour mixture over apples.
  4. Sprinkle with ground cinnamon.
  5. Cover loosely with aluminum foil and bake for 1 hour.
  6. Remove foil and bake an additional 15 minutes.
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Burda Strapless Corset Dress (03/2010 #107)

Sewing

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Pattern Description: Women’s strapless dress. Fully lined and with structured boning.

Pattern Sizing: I’m pretty sure I cut a 10. But many modifications were made.

Did it look like the photo/drawing on the pattern envelope once you were done sewing with it? Yes.

Were the instructions easy to follow? Not especially, but instructions for Burda print-at-home patterns tend to be minimal.

What did you particularly like or dislike about the pattern? I liked that this pattern was kind of hard. It was a pain to make, but I learned how to do cool things like sew boning casing into lining seams and make a fitted corset.

Fabric Used: Woven cotton and Bemberg lining.

Pattern alterations or any design changes you made: I only used the pattern for the bodice design and I drafted the skirt myself. I didn’t make many alterations to the bodice other than I sewed an extra seam up the piece below the bust to make it fit better, and I added a bit more boning than what was called for.

Would you sew it again? Definitely. I loved the way the bodice turned out, and I’d like to make it again but with a narrow pencil skirt instead of a flared skirt.

Would you recommend it to others? Yes, but only to experienced sewers. If I had attempted this during my more amateur days I probably would have scratched my eyes out in frustration.

Last June I had the extreme pleasure of attending Sewing Garments Camp at The Make Den sewing studio. I am not exaggerating when I say it was the most magical, recuperative week of my entire summer, if not my entire existence.

I chose this particular dress for sewing camp because it looked like a huge pain in the ass to make; it did not disappoint. The bodice in this pattern is structured and fully lined, and I got to play with boning for the first time.

Boning is somewhat laborious to insert, especially the steel coil variety, but once it’s in something magical happens: the garment becomes structured enough to hoist up your fleshy segments all by itself, thus eliminating the need to wear a bra. SERIOUSLY. I’m going to sew boning into absolutely everything I own.

I made this dress to wear at a friend’s wedding, and here’s a photo to prove that I did indeed wear it:

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The pattern for this dress (the bodice, at least) can be found here. This is a downloadable pattern, which means you get to spend an evening printing a gigantic PDF file, scaling the pages, cutting everything out, taping the pieces together, tracing them into pattern paper, adding seam allowances, and cutting the pieces out again, which is an oddly satisfying process.

My enchantingly stunning friend Sora was kind enough to model my sewing camp dress for me, and doesn’t she look lovely? Just the loveliest.

Here’s one more shot of fair Sora, who wears this dress far better than I do:

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I realized mid-construction that this dress looks just a little Snow White. A lot Snow White, actually. My dark hair and pigment-devoid skin only exasperate this issue. I may have selected something other than yellow for the skirt if I had realized this earlier, but instead I’m going to pretend this is exactly what I was going for.