Apple pie is a timeless classic, loved for its comforting flavors and nostalgic appeal. Adding custard to the mix elevates this dessert to a whole new level, providing a rich and creamy contrast to the tartness of the apples.
Ingredients
For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 cup unsalted butter, chilled and cut into cubes
- 1/2 teaspoon salt
- 1 tablespoon granulated sugar
- 6-8 tablespoons ice water
For the Apple Filling:
- 6 medium apples (Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 tablespoon lemon juice
- 2 tablespoons all-purpose flour
For the Custard:
- 2 cups whole milk
- 1/2 cup heavy cream
- 1/2 cup granulated sugar
- 4 large egg yolks
- 3 tablespoons cornstarch
- 1 teaspoon vanilla extract
- A pinch of salt
Instructions
1. Prepare the Pie Crust:
- In a large bowl, mix the flour, salt, and sugar. Add the chilled butter cubes and use a pastry cutter or your fingers to work the butter into the flour until the mixture resembles coarse crumbs.
- Slowly add the ice water, a tablespoon at a time, and mix until the dough just comes together. Be careful not to overmix.
- Divide the dough into two equal parts, shape each into a disk, wrap them in plastic wrap, and refrigerate for at least an hour.
2. Make the Custard:
- In a medium saucepan, heat the milk and cream over medium heat until just simmering. In a separate bowl, whisk together the sugar, egg yolks, cornstarch, and salt until smooth.
- Slowly pour the hot milk mixture into the egg mixture, whisking constantly to prevent the eggs from cooking. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until it thickens and coats the back of a spoon.
- Remove from heat and stir in the vanilla extract. Transfer the custard to a bowl, cover with plastic wrap (pressing it directly onto the surface of the custard to prevent a skin from forming), and refrigerate until cool.
3. Prepare the Apple Filling:
- Preheat the oven to 375Β°F (190Β°C). In a large bowl, combine the apple slices, sugars, cinnamon, nutmeg, cloves, lemon juice, and flour. Toss until the apples are evenly coated.
4. Assemble the Pie:
- Roll out one of the pie dough disks on a lightly floured surface to fit a 9-inch pie pan. Gently press the dough into the bottom and sides of the pan.
- Pour the apple filling into the crust, spreading it out evenly. Pour half of the cooled custard over the apples.
- Roll out the second disk of dough and place it over the filling. Trim any excess dough, and crimp the edges to seal. Cut a few small slits in the top crust to allow steam to escape.
- Optional: Brush the top crust with an egg wash (1 beaten egg with a tablespoon of water) for a golden finish, and sprinkle with a little granulated sugar for extra crunch.
5. Bake the Pie:
- Place the pie on a baking sheet to catch any drips, and bake in the preheated oven for 50-60 minutes, or until the crust is golden and the filling is bubbling.
- If the edges of the pie start to brown too quickly, cover them with strips of aluminum foil to prevent burning.
6. Serve:
- Allow the pie to cool completely on a wire rack to let the filling set. When ready to serve, slice the pie and drizzle with the remaining custard. Enjoy your delicious apple pie with custard!
Tips for Success
- Choosing the Right Apples: A mix of tart and sweet apples, like Granny Smith and Honeycrisp, provides a good balance of flavors and textures in the filling.
- Custard Consistency: Make sure to cook the custard until itβs thick enough to coat the back of a spoon, as this will ensure it stays creamy when served with the pie.
- Crust Perfection: Keep all pie dough ingredients as cold as possible and handle the dough minimally to prevent it from becoming tough.
