Sunday, 7 April 2013


Apple pie and custard is such a classic that I'm not sure I should really be messing with it, however, I might just get away with this as I'm really just adding the custard early.  This is a one crust pie, the base and top are one piece of pastry which is then filled with the apples and custard then baked.  I wouldn't normally use a cake tin for a one crust pie but because of the custard it's best to be on the safe side.

I did have my concerns with the amount of liquid in this and had the voices of Mary & Paul ringing in my ears like a mantra...'soggy bottom, soggy bottom', but be confident, it does work, it will set and the pastry will be crisp.

The only issue really is whether to have it with even more custard or cream or as I did, ice cream, Oh joy!

200g Plain Flour
100g Butter

4-5 Cooking Apples
1 Lg Tbsp Corn Flour
220g Granulated Sugar
2 Eggs
150 ml Milk plus extra for glaze
1 tbsp Demerara Sugar

Make the pastry by rubbing the butter into the flour then add enough water to form into a dough.  On a floured surface, roll out the pastry into a disc approximately 14" across.  Use the pastry to line an 8" loose bottom cake tin leaving an extra couple over inches overhanging.

Now mix the custard.  In a bowl combine the corn flour and sugar, next beat in the eggs then gradually whisk in the milk.

Lastly prepare you apples.  Peel each apple then cut into quarters, remove the core then cut each quarter into 3 chunks.  Fill the pastry shell with the apples before you pour the custard mixture over the top.

Now bring the excess pastry over the top of the filling leaving an exposed middle.  Brush the top of the pastry with a little milk and sprinkle on the demerara sugar to cover the apples and pastry.

Bake at 180C / 160C fan for 50-60 minutes till the pie is golden and the custard has set. Leave in the tin to cool before removing.

As an alternative to apples, try rhubarb  x

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