Paula's Pie Project Blog

52 different pies in 52 weeks

Pie #44- Apple Custard with Orange November 5, 2010

Alright, I am little behind on the blog part of last week’s pie….

The Apple Custard pie with Orange recipe came from a cookbook that my good friend Sharon gave me for my birthday a few weeks back.    The book is called Rustic Fruit Desserts by Cory Schreiber & Julie Richardson.   For some reason when I first thumbed through the pages, this one immediately perked my interest and I knew I had to include it as part of the project.

About a month ago my Dad pointed out I had yet to try any of the custard pies which happen to be high on his list of favorites. He was looking specifically for a blackberry, a black raspberry, or a raspberry type custard pie recipe- none of which I have tried.  As far as the custard pies go, I have made a banana cream (#24) and a coconut cream (#1) pie and would consider both in that category due to their filling.  

Well, Dad, the berry season is over so I am afraid I can’t come up with a fresh berry pie without paying a premium from the grocery store for imported berries from Guadeloupe, so you will have to try this one.  At least it fits the season. 

Plus, it wouldn’t be fair filling your pie request, then eating it here in Boise without you.  I still can’t figure out how to ship a pie to Ohio without complete upheaval in the mail…heck, my kids can’t even carry a pie two feet without flipping it flat on its face! 

Instead of using the all-butter pastry found in the cookbook, I replaced it with my Mom’s pie pastry.  


  • 1 cup flour + 2 tablespoons
  • pinch of salt
  • 1/3 cup Crisco vegetable oil
  • 2 tablespoons cold water

Mix flour, salt and oil with a fork. Add water and form into a ball. Roll between two pieces of wax paper. Peel top layer of wax paper off and flip other layer of wax paper and rolled dough onto a 9″ pie pan. Form decorative crust


Another friend of mine, Alyssa, came over last Saturday specifically to learn how to make my Mom’s pie crust.  Here are the photos from that…

And now the filling photos ….

Personal Notes:

  • This pie had a wonderful texture to it.  I chose Granny Smith apples for the filling and I loved how they baked up slightly “al dente”.
  • As far as the custard was concerned, it took a back seat to the apples.  With a true custard pie, you notice and love it for its creamy texture.  Since the custard was intermingled within the apple filling, I couldn’t appreciate it’s creamieness.
  • Dad, you might be a little disappointed if you make this one.  Taste-wise, it is wonderful.  It scores an 8 in my book.  But as far as satisfying your appetite for a creamy custard pie, this one probably won’t do it.   Next time, I will bite the bullet, splurge on the berries and then hop on a plane and hand-deliver it to you OR I can always make one during your next visit out to Boise. 🙂  Thanks for the inspiration.
  • Thanks also to Alyssa (my 6 AM running partner and un-official personal trainer) for joining me for Crust Lesson 101.  It is because of YOU and your Body Sculpting 101 class at the YMCA, that I have NOT gained 10 pounds this year!
  • And final thanks to Sharon for another great cookbook to add to my growing library.  I aspire to be as good of a cook as you some day!