It’s actually for Apple Pie, but got to keep the man in his fineries.
Plus he delivered me coffee (the sweet nectar of life) while I type this up, so he deserves a headline.
OKAY! Here we go. Week 1. Weeko Uno. Uno! I win. I’m getting distracted…
So this week we’re going to focus on Apple Pie! Specifically a delicious, custard flowing, crust flaking, apple snapping, Apple Custard Pie.
I had a lot of fun with the lattice work on this. It was like playing with buttery play-dough that no one was going to yell at me for eating (except for my jeans). The roses are super easy to do and my mum was impressed with them. Yep, I’m Milhousing my way through this one.
I have to admit, when I first thought of this concept I was way too excited to get started so I jumped the gun on Baking Saturday and instead made it Baking Friday/Thursday at 3am.
Which turned out to be one of the best possible times to make the pie crust. The cats where asleep so I didn’t have to deal with itty bitty floured paw prints all over the house, but it was also cold and the humidity was superrrr low. Perfect pastry weather.
So at 3am, with freezing fingers I was crumbling the flour, butter and ice water together and it was the best crust I have ever accomplished. I was so proud of myself that I had another glass of wine and fell asleep on the couch.
That’s enough of that. Time to get to the recipe.
Apple Custard Pie
2 1/2 C flour
1/2 tsp salt
3/4 tsp sugar
250g Antarctically ice cold butter
1/4 – 1/2 C ‘just melted off an igloo, yes that cold’ cold water
- Combine your dry ingredients in a bowl. Add in cubes of the butter piece by piece and crumble the dry ingredients with the butter.
I have a pretty ghetto kitchen set up, so I wet my hands in cold water and just use my fingers and rub it all together, but if you have a pastry cutter or another awesome technique, then use it!
When your mixture looks like breadcrumbs and your fingers have biceps then this step is done!
- Start adding the water and start small! Just a drizzle at at time. Some times you need 1/4C and sometimes you need 1/2, but most of the time you need something in between.
The dough should JUST hold together but still have a little bit of a crumble to it. When you roll it out, it will all come together, so don’t stress.
- Wrap that shit up in cling wrap and put it in the fridge.
- Go to sleep. Even if it’s the middle of the day. Or if you’re a more responsible member of society than I am, go do your duties. BUT do NOT touch that dough for AT LEAST 2 hours.
- After your nap, preheat your oven to 200C and roll the dough out. This recipe make enough for 1 pie with a lattice, or 2 without, so if you’re not latticing put the other half back in the fridge. It should last about a week if you keep it airtight.
- Chuck your dough in your pie tin and pretty up your edges.
- I always blind bake my crusts because I’m hella paranoid about it being undercooked and doughy, so if you’re like me put some baking paper over your dough, throw some baking beads (or rice) in and bake with the beads for 15 mins and then another 10 without.
- Boom the crust is done!
Apple and Custard Filling
4-6 Pink Lady apples, undressed and sliced as thin as your patience allows.
2 Tbsp Brown sugar
1 Tbsp Vanilla essence
2 Tbsp unsalted butter
1/8 tsp Ground nutmeg
1 tsp Cinnamon
2 Egg yolks
1 C Whipping cream
1/2 C sugar
- Turn your oven down (or on depending how far apart from the crust you are baking) to 160 C.
Put a saucepan on medium-high heat and literally chuck all of the apple filling ingredients in it. Stir it consistently so that everything is coated and then you can come back to it every few minutes just to toss it around.
Keep doing this until your apples are as crisp or soft as you prefer in your pies. I like mine with a bit of bite, so it only takes about 6 minutes for me!
- Whisk the custard ingredients in a bowl until their nicely combined. Don’t over do this part or the eggs will froth too much and it will loose the the custardy awesomeness that we want here.
- Fill your pre baked crust with the apples first and then pour the custard in slowly making sure it fills in the gaps. It’s fine to have a bit left over at the end, you can just double boil that and use it on top of your pie when it’s done.
- Put that piece of delicious work in the oven for about 20 minutes if you’re adding a lattice (or half an hour if you’re not). The custard should still jiggle slightly when you take it out at either stage. Naturally a little bit more so if you’re adding a lattice.
- If you’re prettying up your pie like I did, then add whatever design you want on the top of your pie. Give your piece of art a milk wash and throw it back in the oven for another 15 minutes. The lattice should brown up and then you are mcdone!
- Enjoy it however you like! We had ours with some whipped cream while it was still warm. SO DELICIOUS! The custard is just slightly jiggly and the crust just melts as it touches your tongue.
- Follow my blog (completely optional)
- Forgive me for not having more photos this week (compulsory) 🙂
If you read this whole thing, I would like you to know that I am entirely in your debt you magnificent, sugar coated unicorn! And I really hope to see you again!
If you have any questions or you give it a go, comment below or send me a message or a carrier pigeon (preferably the pigeon).