Apple Raisin Custard Pie

• Vegetarian

• Produce

  • 1 cup Granny smith apple
  • 1/2 cup Raisins

• Refrigerated

  • 5 Egg yolks, large

• Baking & Spices

  • 3 tbsp All-purpose flour
  • 1/4 tsp Allspice, ground
  • 1 cup Brown sugar, packed light
  • 1 1/2 tsp Cinnamon, ground
  • 1/2 tsp Salt

• Nuts & Seeds

  • 1/2 cup Pecans

• Bread & Baked Goods

  • 1 Pie crust, Homemade

• Dairy

  • 1/2 cup Butter, unsalted
  • 1 1/2 cups Heavy cream

Found on bakedbyanintrovert.com

Description

Directions

• Preheat the oven to 325ºF. Pulse the raisins, apples, and pecans in a food processor until finely ground. The ground mixture will form a thick paste. Transfer to the prepared pie shell and gently spread into an even layer. Return the pie shell to the refrigerator while you prepare the custard filling.
• In a small bowl, combine the flour, cinnamon, allspice, and salt. Stir with a whisk. In a separate larger bowl, beat the sugar and butter on medium-low speed until combined. Beat in the yolks, one at a time, until combined. Add the flour mixture and cream. Beat until just combined, scraping down the sides of the bowl as needed.
• Pour the filling over the apple paste in the prepared crust and bake until the surface is a deep brown and the center jiggles slightly when the pie is shaken, about 55 to 65 minutes. Cool the pie completely on a wire rack before serving, about 4 hours. Serve with a light dusting of powdered sugar or a dollop of whipped cream if desired.
• The pie can be kept refrigerated for up to 2 days covered in plastic wrap.