Apple Custard Pie

Apple Custard Pie

And then it happens… my birthday. There has to be a party and a cake. 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 the First prize in a Dutch contest with this recipe. And indeed, the Apple Custard Pie is delicious. Fresh, sweet, and creamy.

What do you need for Custard and Apple Pie?

To prepare this Apple Custard Pie, you need the following ingredients. You can find the correct amounts in the recipe card at the bottom of the blog:

• Apples - Use a baking apple for this apple pie, such as the Golden Reinette or Pippin. These are sweet and sour apples, which soften when baked. You can also replace it with Jonagold or Braeburn (suitable apples for baking a pie).
• Flour - All-purpose flour is used in this recipe
• Baking powder - Makes the dough airy.
• Sugar - Sweetener for this pie.
• Butter - This will make the dough creamy. Use unsalted butter at room temperature.
• Custard - Custard powder is a mixture of cornstarch, vanilla flavor, and a yellow colorant. It will thicken the cream.
• Cream - The main ingredient for this custard filling. Pour this mixture (cream, custard, vanilla, and sugar) between the apples and bake until it has become a thick cream.
• Vanilla extract - gives a hint of vanilla flavor to the cream. If you don't have vanilla extract, you can replace it with two teaspoons of vanilla sugar.

How to prepare Apple Pie with Custard

You can find a printable recipe with a step-by-step description at the bottom of this blog.

1. Knead the flour, baking powder, egg, sugar, and butter into a dough. Shape into a round disc and wrap in plastic wrap. Leave in the fridge for 30 minutes. Then roll out the dough into a circle of 14 inches (34 cm) and line the springform with dough. Cut off the overhanging edges.
2. Peel the apples and remove the core. Cut each apple into eight wedges. Place it upright in the baking tin.
3. Mix part of the cream with custard, sugar, and vanilla extract. Bring the rest of the cream to a boil and stir in the custard mixture. Return to low heat, stirring, until the custard cream thickens.
4. Pour the custard over the apples. Place the springform in a preheated oven at 350 °F (180 °C) at ⅓ height and bake for 70 minutes. Check every 10 minutes after 40 minutes that the apple pie with custard is not getting too brown (in that case, cover it with aluminum foil. Let the pie cool to room temperature and set it in the fridge.