Apple Fritter Pie
Crust 1-1/2 cups flour 1/2 tsp. salt 1/2 cup butter (frozen) 3 Tbls. Shortening (frozen) water (chilled) Custard 3 eggs 1/3 cup brown sugar 1/2 tsp. vanilla 1/2 tsp. salt 1 cup whole milk 1/2 cup cream 5 apple fritters (depending on size) Apple filling 1/2 Tbls. lemon juice 2 cups apple 3 Tbls. sugar 1 Tbls. butter apple cider 1 Tbls. pectin 1 tsp. cinnamon Frosting 2/3 cup cream cheese 2 cups powdered sugar 2 Tbls. milk 1-1/2 tsp. vanilla Roasted pecans 2-1/2 cups pecans 2 Tbls. butter (melted) pinch salt Combine flour, salt, and butter in a food processor and process until gravely. Add lard/shortening and process until gravely. Add water a little at a time until dough just starts coming together. Press into a disk and refrigerate for at least 1 hr., then Roll into crust. Blind bake at 425 for 15 minutes or until browned. Cut apple fritter into 1" pieces. dry apple fritter in 300 degree oven for 25 min. Combine eggs, brown sugar, vanilla, and salt in bowl and wisk. Add milk and cream, then soak fritter pieces for 15 min. in custard mixture,strain custard into double boiler, reserve 1/2 cup and heat just to thickened (150 deg). Re-combine with the fritter pieces and pour into crust, bake for 35 min. at 350. Peel and cut apples into small pieces and combine with lemon juice and sugar. Then saute in on med. Low with butter for 8-10 min. or until soft. Strain juice and add enough apple cider to make 1 cup juice, and reduce by 1/2. Add pectin and boil for 1 min., then add back to apple and add cinnamon and stir well and spread on top of pie. Combine cream cheese and powdered sugar and mix until creamy. Add milk and vanilla and cream well. Pour approximately 1/2 on pie. Toss pecans, butter, and salt and roast in 350 deg. Oven for 15 minutes. Chop pecans coarsely and top pie, followed by the rest of the frosting.
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