Indulge in the comforting flavors of autumn with this Apple Buttermilk Custard Pie. The creamy custard, infused with the ...

Assemble the Pie: Pour the custard mixture over the apples, ensuring they’re evenly coated. Bake: Place the pie in the oven and bake for 50–60 minutes, or until the custard is set and the top ...

Peel and core the apples; slice into 1/4-inch slices. Arrange them in a slightly overlapping circle around the edge of the pie crust, with a few slices in the center when the outer ring is complete.

1. Preheat oven to 400 degrees F. 2. Prepare the pie crust and arrange in a DEEP pie plate, crimping edges. Set aside. 3. Peel and core the apples. Slice them thin 4. Put them in a bowl and ...

Nicole Rucker's idea to use dried apples in a pie is sort of genius. "You probably have them in your cupboard, you don't have to peel, core and cut them, and the texture is intriguing," she says ...

6. Bake until the apples are a deep golden brown and the filling is set in the center, about 50 minutes to 1 hour. Transfer pie to a wire rack and cool for 2 hours. Serve warm or at room temperature.

Using your fingers, crimp the edges of the pie firmly to seal the dough completely. With the same sharp knife, make 3 slits, about 4 inches long and 2 inches apart, across the pie dough.

Spoon the mixture into each pie crust lined muffin tin. Top with additional pie crust (if you made enough.) Then bake for another 20 or so minutes at 400 degrees until pie crust is golden brown.