Apple custard pie
Combining a creamy custard into the pie, this delicate apple dessert with a hint of vanilla is perfect with a dollop of ice cream
SERVES
10
PEOPLE
PREP TIME
15
MINUTES
COOKING TIME
50
MINUTES
Ingredients
900g Bramley cooking apples
2-3 cloves
110g caster sugar
350g flaky pastry or shortcrust pastry (note different cooking temperatures)
For the custard:
1 egg
1Â tbsp sugar
150ml cream
½ tsp vanilla extract
Method
Peel and core the apples and chop into chunks put them into a pie dish and add sugar and the cloves.
Roll the pastry into a sheet 1/8 inch (3mm) thick, cut several thin strips to fit onto the lip of the pie dish. Brush the 'lip' with cold water and press the strips of pastry firmly onto the dish. Brush the pastry strips with cold water and then press the lid of pastry firmly down onto the edges, trim off the excess pastry. Flute the edges and scallop with the back of a knife, cut some pastry leaves from the excess pastry, egg wash the pie, decorate with the pastry leaves. Make a hole in the centre and egg wash again.
For the flaky pastry: Preheat the oven to 230°C. Bake for 15-20 minutes. Turn down the heat to 180°C. Whisk the egg and sugar together then mix in the cream and vanilla extract. Make a hole in the centre of the pie and pour in the custard, put back into the oven for a further 20-30 minutes or until the custard sets and the apple is fully cooked.
For shortcrust pastry: Preheat the oven to180°C for 20 minutes. When the apple is almost cooked (test with a skewer). Whisk the egg and sugar together then mix in the cream and vanilla extract. Make a hole in the centre of the pie and pour in the custard, put back into the oven for a further 20-30 minutes or until the custard sets and the apple is fully cooked.
Sprinkle the pastry with a little caster sugar and serve.
