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Home Cooking 6

Help with pie filling

nuraman00 | Nov 11, 201703:15 PM

I've tried making this recipe twice, once in July 2015, once in August 2015.

I'm going to try again today.

Pics (July 2015):

Since then, in August 2015, I doubled the crust, and dehydrated the apples longer (about 5 hours).

Pics (August 2015):

The apples looked and tasted better. And I had enough crust this time. But it was way too runny. (Was also a little runny during the previous July 2015 attempted, but not as much).

How can I make the custard properly, so it's not runny?

Here are the directions for the filling on the recipe above:


Make the filling:
Scrape the outer layer from the vanilla pod and set pod aside. Place cream, condensed milk, milk, creme fraiche (if using), cinnamon stick, 1/8 tsp of the ground cinnamon and vanilla pod scrapings into a small saucepan. Place over medium heat and bring to a gentle boil. Cover pan and simmer for 15 minutes. Remove from heat and allow to cool completely.

Heat oven to 325 F.

Remove cinnamon stick. Mixture may be strained (optional). Place mixture into a small bowl. Add 1/8 tsp ground cinnamon, egg yolks, and egg. Whisk until completely blended. Ladle mixture into pie shells, being careful not to let liquid reach the skirts. Liquid should reach only 1/2 way up the shell.

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