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Apple Custard Pie
This combination dessert incorporates pie and crème brulee to create a delightfully sweet recipe
Ingredients
Pie Crust
- 1.5 cup flour
- 2 tbsp granulated sugar
- 1/4 tsp salt
- 10 tbsp unsalted butter cut into cubes
- 1 egg yolk
- 2 tbsp ice cold water
- 1 tsp vanilla extract
Filling
- 2 tbsp unsalted butter
- 2 lbs Granny Smith apples peeled, cored, cut in half inch slices
- 1/2 cup granulated sugar
- 2 tsp lemon juice
- 1/2 tsp cinnamon
- 1/8 tsp salt
Custard
- 2 eggs
- 3/4 cup whole milk
- 1/2 cup heavy cream
- 1/4 cup granulated sugar plus 2 tbsp
- 1 tsp vanilla extract
- 1/8 tsp salt
- 1/8 tsp nutmeg
Instructions
- Using a food processor, pulse together the flour, sugar and salt until combined. Add butter and pulse until mixture becomes coarse meal.
- In a small bowl, combine egg yolk, water and vanilla extract. Add the egg mixture to food processor and pulse until it starts to clump together. Do not pulse until ball is formed. It should be crumbly with large clumps of dough.
- Turn dough only a lightly floured surface and form into a ball. Cut in half and flatten each ball slightly to form a disk. Wrap each in plastic wrap and put in fridge for at least 1 hour or up to 3 days.
- Preheat oven to 400°F. Once ready, remove dough from the fridge about 10 minutes before you begin rolling. On a lightly floured surface, roll the dough so that it is about 3 inches longer than you pie dish and is between ⅛ inch and ¼ inch in thickness.
- Press the dough into the bottom and along the sides of the pie plate, being careful not to puncture the dough. Use kitchen scissors to trim the dough overhang to about 1 ½ inches. Fold over and flute the edges. Add parchment paper and some pie weights to the pie.
- Bake pie crust for 7-8 minutes. Let cool for 10 minutes.
- Melt butter in sauté pan over medium heat. Add apples, sugar, cinnamon, lemon juice and salt. Cook until apples are soft, about 8-10 minutes. Spread the apples over the bottom of the pie crust.
- In large bowl, whisk together the eggs, milk, cream, sugar, vanilla extract, salt and nutmeg. Pour over the apples.
- Bake for 35-45 minutes or until the custard is set. Cool on a wire rack and then store in the fridge.
Notes
Most crusts will start to burn halfway through before the bottom is cooked and the filling is bubbling. So use aluminum foil to cover the crust and prevent burning
By using a baking sheet in the oven when you preheat it, you help brown and cook the bottom crust quicker. It also catches any filling that might flow out.
