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.
Equipment
- Springform 11 inch diameter (26 cm)
Ingredients
Dough
- 2 cups flour
- 2 teaspoons baking powder
- 1 egg size L
- 1⅔ cups sugar
- 1¼ stick butter room temperature
Filling
- 2¼ lbs. apples sour apples like Granny Smith
- ½ cup cream
- 3 tablespoons custard
- 1 teaspoon vanilla-extract
- ⅔ cups sugar
- 2¾ cup cream
Ingredients you need per step are listed below the step in Italic
Instructions
Preparation
- Preheat the oven to 350 °F (180 °C). Place the rack at ⅓ from the bottom.
- Cover the baking form with parchment paper (including the side walls).
Dough
- Form a dough by kneading flour, sugar, baking powder, egg, and butter.2 cups flour, 2 teaspoons baking powder, 1 egg , 1⅔ cups sugar, 1¼ stick 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.
Filling
- Peel the apples and remove the core. Cut every apple into 8 wedges.2¼ lbs. apples
- Put the apple pieces vertically on the dough and fill the form as well as possible.
- Poour the cream, sugar, custard, and the vanilla-extract and whisk well.½ cup cream, 3 tablespoons custard, 1 teaspoon vanilla-extract, ⅔ cups sugar
- Bring the other part of the cream to a boil.2¾ cup cream
- Take off the heat and whisk the custard mixture in it.
- Whisk very well and put the pan back on low heat.
- Warm, while whisking, until the custard thickens.
- Take off the heat and pour the custard over the apple parts.
Baking
- Place the springform in the oven.
- Check regularly if the top isn't browning too much. Starting at 40 minutes every 5 to 10 minutes. 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
1. 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).
2. Vanilla extract - If you don't have vanilla extract, you can replace it with two teaspoons of vanilla sugar.
3. Oven
If you have multiple options, use the top and bottom heat setting (conventional) on your oven. When using a conventional oven, set the temperature to 350°F (180°C). In a convection oven, 320°F (160°C) is enough.
4. Storage
- Refrigerator - Cover the apple pie with custard. You can keep the cake in the fridge for up to three days.
- Freezer - Let the cake cool completely. Then pack it airtight with foil or in a freezer box. You can freeze the cake for up to one month. Let it thaw in the refrigerator.
Nutrition
Calories: 585kcal | Carbohydrates: 69g | Protein: 5g | Fat: 34g | Saturated Fat: 21g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.4g | Cholesterol: 114mg | Sodium: 104mg | Fiber: 3g | Sugar: 50g | Vitamin A: 1314IU | Vitamin C: 4mg | Iron: 1mg
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