T & T ~ Apple Custard Pie ~ Kara

 Apple Custard Pie

(adapted from this terrific recipe found at http://www.eatboutique.com/2013/02/04/rustic-apple-custard-pies/#.UhLD4z-M7pz )

 So my oldest needed to make an apple dessert for our county fair and his 4H clubs bake auction entry. Each club member was to make an apple dessert to be combined together in a cute little apple crate and auctioned off to raise money for their club

(I know cute, right ?!?).

 I decided we would do some type of mini pie in a mason jar so it would stay intact for the process. I found the above recipe that the author had already adapted herself. My family isn't really a fan of walnuts like the original called for... plus so many allergies and such recently so I just decided to nix the walnut crust. Whats the next best thing? Good, old, faithful graham cracker crust of course :) So I threw together a quick recipe for graham cracker crust simply using a manual food processor to grind up one package of graham crackers, almost an entire stick of butter melted (roughly 6-7 Tablespoons... just enough to moisten), a few shakes of cinnamon and about 1/3c of sugar. Mix it all together until its all moistened but not pic of crust in the bowl). 
                                                                      

                   

Ingredients

Graham Cracker Crust:                                                           Custard:

one package graham crackers run                                           2 cups sugar

through a food processor until smooth                                   1/4 c all-purpose flour

6-7 Tablespoons melted butter                                               6 large egg yolks

1/3 cup sugar                                                                          1 cup heavy cream

few shakes of cinnamon                                          4 cups diced apples

Then spoon a few spoonfuls into the bottom of 9-10 pint mason jars that should be placed without lids on a cookie sheet or jelly roll pan. Then my son and I realized we needed a way to press the mix into the bottom of the jar tightly.... hmmmm.... I found an old souvenir shot glass so we used that to press all the crust down into the bottoms of the jars. 

    

Take those beautiful baking apples and core, slice, peal and dice them until you have 4 cups 

Next mix the egg yolks, sugar, flour and heavy cream until smooth.. .only a min or so... then add the diced apples and stir to moisten. Spoon mix into the prepared jars until half full. Place the cookie sheet carefully into a 450 oven and bake for 12 min. After 12 min lower the oven temp to 350 and bake another 20 minutes. The custard will be golden brown on its edges when you remove it. Let the entire cookie sheet with jars cool until completely cool before you put the lids on. Honestly I'm not sure how it would turn out if you went ahead and added the lids and let that heat "set" your jar lids.. .maybe you would be able to keep them for longer? .... maybe on my next blog post :) 

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