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Caramel custard-filled apple pie
Caramel custard-filled apple pie
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Prep Time:
90 minutes
Cook Time:
60 minutes
Total Time:
150 minutes
Delicious apple pie perfect for warming hearts and satisfying stomachs served warm or cool.
Ingredients:
  • 250.00 ml plain flour
  • 75.00 gm self-raising flour
  • 65.00 gm cornflour
  • 125g butter, chilled, chopped
  • 70.95 gm caster sugar
  • 1 egg, separated
  • Icing sugar mixture, to serve
  • Whipped cream, to serve
  • 6 medium granny smith apples, peeled, cored, cut into thin wedges
  • 0.63 gm ground cinnamon
  • 10.60 gm lemon juice
  • 515.00 gm milk
  • 118.80 gm brown sugar, firmly packed
  • 6 egg yolks
  • 32.50 gm custard powder
  • 8.80 gm vanilla extract
Instructions:
  • Combine the flours, butter, and 1/4 cup sugar in a food processor. Pulse until it resembles fine breadcrumbs. Add the egg yolk and 1/4 cup iced water. Pulse until the dough just comes together. Transfer the dough onto a lightly floured surface and knead gently until smooth. Wrap the dough in plastic wrap and refrigerate for 30 minutes until firm.
  • While you wait, prepare the Apple filling: Combine apples and 1/4 cup cold water in a large saucepan. Bring to a boil, then reduce heat to medium-low and simmer covered for 5 to 7 minutes until apples are tender. Drain and return apples to the pan. Mix in cinnamon and lemon juice, then set aside.
  • - Preheat your oven to the perfect baking temperature of 180C (160C fan-forced). - Grease a cozy 18cm x 24cm shallow baking dish for the recipe.
  • For the pastry, roll out 2/3 of the dough between 2 sheets of baking paper until it is 4mm thick and large enough to line the base and sides of the dish. Gently press the pastry into the prepared dish. Place a sheet of baking paper over the pastry and fill with baking weights or uncooked rice. Blind-bake in the oven for 10 to 12 minutes until the edges are lightly golden. Remove the weights and paper, then bake for an additional 5 to 7 minutes until the base is light golden. Allow it to cool before using.
  • Prepare the Caramel custard: Heat milk in a saucepan over medium heat until nearly boiling. Remove from heat. In a small bowl, whisk together sugar, egg yolks, custard powder, and vanilla until well combined. Slowly whisk in the hot milk until smooth. Return mixture to the pan and cook, stirring constantly, until the custard thickens and comes to a boil. Remove from heat, cover the surface with plastic wrap, and let it cool for 10 minutes before serving.
  • 1. Pour the cooled custard into the prepared pastry case, then spoon over the apple filling. 2. Roll out the remaining dough between two sheets of baking paper until large enough to cover the filling. 3. Cut 8 flower shapes from the dough using a 4cm flower-shaped cutter. 4. Cover the filling with the dough and press the edges together using a fork. 5. Brush the top with lightly beaten egg white. 6. Place the reserved cut-outs over the pastry, brush with egg white, and sprinkle with the remaining sugar.
  • Bake until golden brown for 35 to 40 minutes. Let it cool in the pan, then sprinkle with icing sugar. Enjoy the pie warm or cold with a dollop of cream.

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