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
Pas met de knoppen het aantal personen aan.
Equipment
- Springform 11 inch diameter (26 cm)
Ingredients
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
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.
yummychunklet says
Your pie crust looks fantastic!