Quick recipe finder Apple pie with custard
Apple pie made from sweet homemade pastry and three varieties of apples – an irresistible traditional treat.
For the pastry
- 250g/9oz plain flour, plus extra for dusting
- 125g/4½oz unsalted butter, chilled, cut into cubes
- 1 orange, zest only
- 75g/2½oz caster sugar
- pinch salt
- 2 free-range egg yolks
For the filling
- 1kg/2lb 4oz Cox apples, peeled, cored and cut into large chunks
- 250g/9oz Bramley apples, peeled, cored and cut into large chunks
- 250g/9oz Royal Gala apples, peeled, cored and cut into large chunks
- 200g/7oz caster sugar
- 1 tbsp cornflour
- 2 tsp vanilla extract
- 1 tsp ground cinnamon
For the custard
- 250ml/9fl oz whole milk
- 250ml/9fl oz double cream
- 1 vanilla pod, split lengthways and seeds scraped out
- 2 free-range egg yolks
- 50g/1¾oz caster sugar
For the pastry, combine the flour, butter, orange zest, sugar and salt in a food processor and pulse until the mixture resembles breadcrumbs. Add the egg yolks and pulse until the mixture comes together to form a rough dough. Turn out onto a floured work surface and gently knead until smooth. Shape the pastry into a disc, wrap in cling film and refrigerate while you make the filling.
For the filling, put the apples and sugar in a saucepan and heat gently for five minutes, or until the apples start to break down slightly. Stir in the cornflour, vanilla and cinnamon and cook for a further two minutes. Set aside to cool completely.
Preheat the oven to 200C/400F/Gas 6.
On a floured work surface, divide the pastry into thirds. Roll out two-thirds of the pastry to the thickness of a pound coin and use it to line a 23cm/9in pie tin. Cover with greaseproof paper, fill with baking beans and bake for 15 minutes (this is called blind baking). Remove the baking beans and paper and bake for a further 10 minutes, or until the pastry is crisp and just starting to colour.
Roll out the remaning pastry to the thickness of a pound coin, in a rough circle. Spoon the filling into the baked pastry base, then cover with the remaining pastry. Bake for 20-25 minutes, or until the pastry is golden-brown and crisp.
Meanwhile, make the custard. In a pan over a medium heat, add the milk, cream and vanilla pod and seeds. Bring to a simmer then remove from the heat.
Whisk the egg yolks and sugar together in a bowl. Strain the hot milk mixture through a sieve and slowly pour it over the yolk mix, whisking all the time. Return the mixture to a clean pan and cook gently for five minutes until thickened, stirring constantly. Serve immediately, poured over a slice of the warm apple pie.
German apple cake
Bramley apple slice
This recipe is from…
Chefs: Put Your Menu Where Your Mouth Is
11. The Clissold Arms
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