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Apple and berry pie with proper custard
Apple and berry pie with proper custard
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Prep Time:
50 minutes
Cook Time:
45 minutes
Total Time:
95 minutes
Cozy up with a delicious hot apple pie topped with decadent homemade custard.
Ingredients:
  • 600g Granny Smith apples (about 3 large), peeled, cored, thickly sliced
  • 110.00g caster sugar
  • 1.25 gm ground cinnamon
  • 500g pkt frozen mixed berries
  • 200g plain flour
  • 120g icing sugar, plus extra to dust
  • 4.00 gm baking powder
  • 125g chilled unsalted butter, chopped
  • 1 egg
  • 2.20 gm vanilla extract
  • 20.60 gm milk
  • 1 vanilla bean, split, seeds scraped
  • 600ml thin cream
  • 6 egg yolks
  • 12.50 gm cornflour
Instructions:
  • In a saucepan, combine the apple, caster sugar, cinnamon, and 1/4 cup (60ml) water. Cook gently for 15 minutes until the apple is tender. Mix in the frozen berries until fully incorporated, then let it cool.
  • In a food processor, blend flour, icing sugar, baking powder, and chilled butter until the mixture looks like fine breadcrumbs. Incorporate the egg and vanilla and process until a smooth ball forms. Divide the pastry into two flat discs, wrap them in plastic, and chill for 15 minutes.
  • Preheat the oven to 180°C and grease a 24cm springform pan. Roll out one pastry portion on a lightly floured surface to a 24cm disc and place it at the bottom of the pan. Spoon the apple and berry filling over the pastry. Roll out the remaining pastry and place it on top of the filling, then brush with milk. Bake for 30 minutes until golden brown. Allow it to cool for 10 minutes before removing the side of the pan.
  • In a saucepan, combine the vanilla pod and seeds with the cream and heat until almost boiling. Then, remove from heat and set aside to make the custard.
  • Combine egg yolks, cornflour, and sugar in a large bowl. Gradually mix in hot cream. Transfer the custard to a clean saucepan, and remove vanilla pod. Cook over low heat for 5-6 minutes until thick enough to coat spoon.
  • Slice the freshly baked pie into wedges, arrange them on plates, sprinkle with a little extra icing sugar, and serve alongside luscious warm custard.

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