Hey yal! Ok, so for the post I’ve decided to showcase my Dairy Free Apple Custard Crumb Pie (works Sugar free or not).
Whoa that’s a pretty wordy title, but it’s definitely worth mentioning every element that makes this pie delicious. Ok, so for the past three weeks I’ve been drooling incessantly, over custard pie photos on Pinterest. But because I caught the sicky bug from some sneezing lady at Tuesday Morning, I’ve been unable to get out of bed for over a week. Totally not fun. AND, not to mention that I’ve got serious milk allergies, which really makes this pie a challenge. SO the minute, and I literally mean the minute, I felt better I decided to get up and figure out how to make this Apple Custard Crumb pie! Ultimately, the road to this pie led to a rewarding success, but the journey was definitely challenging.
So let’s dive into this Dairy Free Apple Custard Crumb Pie!
The first step is to figure out the custard for the custard pie. Easy right? Eventually, but not at first. Ok, so in the beginning I wanted to use Silk’s Almond milk, but that was a total disaster. I like to start my custard by making a rich condensed version of the almond milk. I do this by using my soy sour cream recipe. I’ll blog about that later, but it’s a process where the milk is heated to a certain temp and then encouraged to separate curd from whey (in milk terms). I tried this same recipe using five cups of almond milk and ended up with this utter mess.
As you can see it didn’t net very much. It’s barely even 1/3 cup, not to mention the consistency was nothing like what you get with soy milk. So why not leave well enough alone, and go with what you know… in other words soy milk sour cream. Whipping up a batch of my trusty dairy free sour cream will add a depth of flavor to the custard. I want the pie to have character since we’re using soy milk, I can’t rely on the time tested methods that a regular custard uses. So after heating the soy milk, I added it to a combination of lemon and white vinegar. After it sat for a bit, I strained it and it looked like this:
Doesn’t look very appetizing here, but once we whip it up it’ll be awesome.
Oh so pretty huh? After whipping for this mixture for about 3-4 minutes it’s as smooth as silk, no pun intended..lol.. This condensed, creamy soy milk will intensify the creaminess of the soy milk, making out custard a star. I like to use this soy sour cream recipe for just about anything that needs sour cream in cooking too. I make a sugar free old fashioned donut that will make you do a double take. Yep, and the star is my soy sour cream.
Now let’s make the pie crust & crumble for our pie.
It’s pretty simple, I’m using wheat flour, oats, melted butter (but honestly I like to use this), honey, vanilla and salt. So for the honey, you can use sugar, or whatever sweetener you’d like. You can also checkout my go to sweetener to make this recipe and all of my recipes sugar free. My goal was to have something similar to a graham cracker crust. I’ll blind bake this crust for about 10-15 minutes. This is definitely a winner in our house. Also as you can see here I’m using a cheesecake pan. I really like not having to worry about how the pie will come out. The release feature on these pans makes it a breeze. These are my favorite pie pans, and they are very forgiving on the crusts. It takes a lot to mess the crust up with these pans.
I didn’t make much of a variation for my crumb topping. I just skipped the cinnamon (or used very little).
This crumble is so good. I honestly enjoy taste testing each little morsel even before it’s cooked! Now that that’s done, let’s get to the apples.
I’m using three Granny Smith apples but you could use whatever apple you desire. The secret this pie is to cut the apples very thin.
Once we’ve got them sliced, sprinkle them with the sugar, honey, cinnamon and the rum. This really gives the apples a bright flavor. For the rum, I’m using McCormick Culinary Imitation Rum Extract. I love this stuff. It gives such a distinct flavor to my recipes. I’m sure the real stuff would add great flavor too, but I’m fine using the imitation here.
So we are basically going to simmer these for a little bit. My goal here is to just get them to the point of them being soft, but not too soft. I also poured off some of the liquid from the apples as they were very juicy. Once they were finished, I gave them a light sprinkle of flour and stirred thoroughly.
Now I placed my apples on to my cooled pie crust. The only thing left to do now is to add the custard mix. Making the custard was a breeze. I just whipped everything in my stand mixer. With my sour cream mixture still in the mixer, I added honey, eggs, flour, additional soy milk and a few other goodies that you’ll see in the recipe.
I added this to a cookie sheet to make it easier to transfer everything to the oven without spilling. Now to pour our egg custard like mixture onto the apples.
Look at this go! At this point I was feeling pretty optimistic that our custard was going to come together nicely. I’ll add just a little more to fill in all of those nooks and crannies in between the apples.
At this point I’m all set, and I’ll place it in the oven for about 20 minutes. I’m starting this off at 400 degrees, and after the 20 minutes will add the crumble and bring the temperature down to 375 for an additional 30 minutes.
Away she goes! And after 20 minutes this is what it looked like once I added the crumb topping.
Funny how slow time moves when the whole house smells like the most delicious thing in the world is cooking in the oven! LOL! And now, FINALLY it’s done!
This came out just the way I thought it would. Creamy, custard like, and the crumb topping just made this a star. The apples with the cinnamon, and the slight hint of rum all make this a pie worth making again and again! Enjoy!
Notice how the pie is disappearing more and more after each picture? I promise, I’m not the one eating it all. LOL! Mr. Lamont got the first piece, as he always does. We really liked this pie cold. It brought more out of the custard, and the apples just came alive. I suggest you try it warm and cold and see what you like best. Next time I plan to add some caramel topping, that will really make this a keeper. I also didn’t have any nutmeg (bummer). With just a pinch I think it will add another level of flavor to this already delicious pie.
All in all my Dairy Free Apple Custard Crumb Pie (sugar free) was a success. I’m looking forward to playing around with the custard flavorings. But it’s nice having a creamy filling mixed with the apples. Definitely a new take on our family fav, apple pie.