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thanksgiving recipe

Recipe for open-faced apple custard pie

xxkressyrec - Jean Kressy's recipe for open-faced apple custard pie (Karoline Boehm Goodnick)

Karoline Boehm Goodnick for The Boston Globe

Serves 8

Grated apple gives this pie a rough look and the filling some texture. Bake the shell partially before filling, which makes it crisp. This is called “baking blind.” You need pie weights or dried beans and a few extra steps, but your reward is a flaky crust.

PASTRY

1cup flour
1tablespoon granulated sugar
¼teaspoon salt
6tablespoons cold unsalted butter, cut up
1tablespoon ice water mixed with 1 tablespoon vinegar, or more if necessary
Extra flour (for rolling)

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1. Have on hand a 9-inch pie plate.

2. In a bowl, combine the flour, granulated sugar, and salt. With your fingers or two blunt knives, cut the butter into the mixture until it resembles coarse meal. Add the ice water and vinegar mixture. Stir with a fork until the dough holds together. If necessary, add more ice water, 1 teaspoon at a time. Shape the dough into a flat disk and wrap in foil. Refrigerate for 45 minutes.

3. On a lightly floured counter, roll the dough to a 12-inch round. Lift it onto the rolling pin and ease it into the pan. Fold the overhang under like a hem to make the rim of dough even with the pie pan. Crimp the edges or press with the tines of a fork. Prick the bottom well all over. Freeze for 20 minutes.

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4. Set the oven at 375 degrees.

5. Line the pastry with foil and fill it with pie weights or dried beans. Bake for 15 minutes. Carefully lift out the paper and weights. Continue baking for 10 minutes, or until the edges are golden. Total baking time is 25 minutes. Leave the oven on.

FILLING

3eggs
cup granulated sugar
2tablespoons orange
marmalade
1teaspoon vanilla extract
teaspoon ground nutmeg
cup light cream
2large baking apples (such as Cortland), cored, peeled, and grated
1cup heavy cream, softly whipped with 2 tablespoons confectioners’ sugar (for serving)

1. In an electric mixer at
medium speed, beat the eggs, granulated sugar, marmalade, vanilla, nutmeg, and light cream. Remove the bowl from the mixer stand. Stir in the
apples. Pour the mixture into the pie crust.

2. Bake the pie for 35 minutes or until the filling is set.

3. Transfer to a wire rack to cool. Serve with whipped cream.

Jean Kressy

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