Apple Custard Pie

With this delicious apple custard pie, the apples are placed in a pudding, which is then baked in the oven. That gives you that sweet exterior, with a creamy filling with fresh apple. A party will be on your plate so delicious.

And then it happens… my birthday. And there has to be a party and a cake. And because my birthday is in the fall, apple pie is a logical choice.
This recipe is based on a recipe from Hilda Huiskamp. In 2006 she won a contest with this recipe. And indeed the recipe is delicious. Fresh, sweet, and creamy.

• If you don't have vanilla-extract you can exchange this with 1 sac (20 grams) of vanilla sugar.
• Tarts and pies are best baked in a convectional oven. If you don't have that you can use a conventional oven and lower the temperature.

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Delicious apple pie

Author: Andréa

Prep Time 25 mins

Cook Time 1 hr 10 mins

Stiffen 3 hrs

Total Time 4 hrs 35 mins

Dutch

5 of 13 votes

Voor 12 persons

Pas met de knoppen het aantal personen aan.

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With this delicious apple pie, the apples are placed in a pudding, which is then baked in the oven. That gives you that sweet exterior, with a creamy filling with fresh apple. A party will be on your plate so delicious.

Equipment

• ▢
  A conventional oven is used. When using a convection oven (with air fan) decrease the temperature wit 30 °F / 20 °C
• ▢
  Springform 11 inch diameter (26 cm)

Ingredients 

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Dough

• ▢ 250 grams flour
• ▢ 2 teaspoons baking powder
• ▢ 1 egg size L
• ▢ 125 grams sugar
• ▢ 150 grams butter room temperature

Filling

• ▢ 1000 grams apples sour apples like Granny Smith
• ▢ 40 grams custard
• ▢ 1 teaspoon vanilla-extract
• ▢ 750 mL cream
• ▢ 125 grams sugar

Metric - US Customary

Instructions

Preparation

• Preheat the oven to 355 degrees Fahrenheit (180 degrees Celsius). Place the rack at ⅓ from the bottom.
• Cover the baking form with baking paper (including the side walls).

Dough

• Form a dough by kneading flour, sugar, baking powder, egg, and butter.
• Wrap the dough in plastic foil and let the dough rest for 30 minutes in the refrigerator.
• Roll the dough into a circle with a diameter of 13½ inches (34 cm).
• Place the dough in the baking form and remove the excess dough with a knife.
• Peel the apples and remove the core.

Filling

• Cut every apple into 8 pieces.
• Put the apple pieces vertically on the dough and fill the form as well as possible.
• Measure ¾ cup (150 ml) of cream and pour it into a bowl.
• Add the sugar, custard, and the vanilla-extract and whisk well.
• Bring the rest of the cream to a boil.
• Take off the heat and whisk the custard mixture in it.
• Whisk very well and put back on low heat.
• Warm until the custard thickens.
• Pour the custard over the apple parts.

Baking

• Place the springform in the oven.
• Check regularly if the top isn't browning too much. If so place aluminum foil on top until the baking time is done, after 70 minutes.
• Take the pie out of the oven and let it cool down until room temperature.
• Then put the pie in the refrigerator and let it stiffen for about 3 hours or more.

Notes

• If you don't have vanilla-extract you can exchange this with 1 sac (20 grams) of vanilla sugar.
• Tarts and pies are best baked in a convectional oven. If you don't have that you can use a convectional oven and lower the temperature.

Nutrition

Calories: 516kcal | Carbohydrates: 51g | Protein: 4g | Fat: 34g | Saturated Fat: 21g | Cholesterol: 128mg | Sodium: 123mg | Fiber: 3g | Sugar: 30g | Vitamin A: 1302IU | Vitamin C: 4mg | Iron: 1mg

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