I've been seeking for some good pies to make for Thanksgiving, and I really like this streusel-topped custard pie filled with apples and cranberries. It's quick and easy which is a plus when you have a dozen different pies to make, and the custard adds a rich, creamy flavor. I found the recipe here, which I have copied directly. However, you ought to be aware that this pie needs time for the custard to get dense by allowing it to cool completely in the refrigerator. In fact the texture is best if you wait to eat it until the next day.
Ingredients:
1 (9 inch) unbaked pie crust 1 (14 ounce) can EAGLE BRAND® Sweetened Condensed Milk 1 teaspoon ground cinnamon 2 large eggs, beaten 1/2 cup hot water 1 1/2 cups fresh or dry-pack frozen | cranberries 2 medium all-purpose apples, peeled and sliced 1/2 cup firmly packed brown sugar 1/2 cup Pillsbury BEST® All Purpose Flour 1/4 cup butter or margarine, softened 1/2 cup chopped nuts |
Directions:
| 1. | Place rack in lower third of oven; preheat oven to 425 degrees F. In large bowl, combine sweetened condensed milk and cinnamon. Add eggs, water and fruits; mix well. Pour into pie crust. |
| 2. | In medium bowl, combine sugar and flour; cut in butter until crumbly. Add nuts. Sprinkle over pie. Bake 10 minutes. |
| 3. | Reduce oven temperature to 375 degrees F; continue baking 30 to 40 minutes or until golden brown. Cool. Store leftovers covered in refrigerator. (Note from Miriam: I like to allow the pie to cool completely in refrigerator overnight so that the eggs settle and the custard has a dense, creamy flavor.) |
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