NEDFM Day 17 Challenge: National Vanilla Custard Day

It was the seventeenth day of National Eat Dessert First! Month, an entire 31 days dedicated to a different themed dessert but, more importantly, getting those desserts onto our plates and palates! Each day will feature a new guest chef’s photos and recipes for each theme. If you’re interested in joining in for a dessert-tastic month, read the details at the Dessert Month Challenge post. It’s never too late to start!


Courtesy of: rebecky_mo!

Original post: here

Hello again, b3! Time for my third (and final) claimed day for August. This recipe has been hanging out in my mom’s massive ‘to try’ list since 1997, when it debuted in Canada’s annual Dairy calendar (you can now find it on their website). I figured after 15 years, it wasn’t gonna happen, sooooooo…YOINK! I had to do a little switching around in this recipe; I couldn’t find a 10-inch pie shell or any McIntosh or Spy apples! I settled for 2 9-inch shells and Red Delicious apples, which unfortunately had them remaining crunchy after baking. It also seemed like 8 apples was a little too much; I had more than enough for 2 pie shells! The taste of the pie is still very good though, so I hope to try it again with the proper apples.

Without further ado, I give you Apple Custard Crumble Pie:

recipe and image from

Apple Custard Crumble Pie

10 inch (25 cm) 1 deep-dish pie shell, unbaked
8 Ontario apples (McIntosh or Spy)
2 tbsp (30 ml) packed brown sugar
1 1/2 tsp (7 ml) ground cinnamon

1 cup (250 ml) Milk
1 cup (250 ml) whipping cream 35 %
1/4 cup (60 ml) all-purpose flour
3 egg yolks
1/3 cup (80 ml) sugar
2 tsp (10 ml) vanilla extract
2 tsp (10 ml) grated lemon zest

1/2 cup (125 ml) packed brown sugar
3/4 cup (180 ml) all-purpose flour
1 tsp (5 ml) ground cinnamon
Pinch of ground nutmeg
1/2 cup (125 ml) butter, cubed
1/2 cup (125 ml) grated Canadian Parmesan cheese
1/2 cup (125 ml) quick-cooking oats

– Preheat oven to 425 °F (225 °C).Partially bake the pie crust for 8 minutes. Let cool. Reduce heat to 350 °F (180 °C).

– Peel and core apples; cut into slices about 1/4 inch (6 mm) thick. In bowl, toss apples with brown sugar and cinnamon to coat.

– In another bowl, make custard. Beat together milk, cream, flour, egg yolks, sugar, vanilla and lemon peel.

– In a third bowl, combine brown sugar, flour and spices. Cut in butter. Add Canadian Parmesan cheese and oats. Using your fingers, rub the crumble mixture together to resemble small peas.

– To assemble, spoon apples into the pie shell, pressing down lightly. Slowly pour custard over the apples. Sprinkle crumble mixture evenly, completely covering the filling.

– Bake at 350 °F (180 °C) for 45 to 50 minutes or until crumble is crunchy and apples are soft.

Read more at BakeBakeBake:



Leave a Reply