An apple pie with custard is a delightful dessert that combines the sweet and slightly tart flavor of apples with the creamy richness of custard. Here’s a recipe for making this delicious treat:
Ingredients:
For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 teaspoon salt
- 1 cup (2 sticks) cold unsalted butter, cubed
- 6-8 tablespoons ice water
For the Apple Filling:
- 6-7 cups of peeled, cored, and sliced apples (such as Granny Smith, Honeycrisp, or a mix)
- 3/4 cup granulated sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- A pinch of salt
- 1 tablespoon lemon juice
For the Custard:
- 1 cup heavy cream
- 1/2 cup whole milk
- 3 large eggs
- 1/2 cup granulated sugar
- 1 teaspoon pure vanilla extract
Instructions:
- Prepare the Pie Crust:
- In a large bowl, combine the flour and salt.
- Add the cold, cubed butter and use a pastry cutter or your fingers to work the butter into the flour until it resembles coarse crumbs.
- Gradually add ice water, one tablespoon at a time, and mix until the dough starts to come together.
- Divide the dough into two equal portions, shape each into a disk, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Prepare the Apple Filling:
- In a large mixing bowl, combine the sliced apples, granulated sugar, flour, cinnamon, nutmeg, salt, and lemon juice. Toss until the apples are coated evenly.
- Preheat the Oven:
- Preheat your oven to 425°F (220°C).
- Roll Out the Pie Crust:
- Roll out one of the chilled pie dough disks on a floured surface to fit your pie dish. Place it in a 9-inch pie dish, trimming any excess dough from the edges.
- Fill with Apples:
- Pour the apple filling into the pie crust, spreading it out evenly.
- Prepare the Custard:
- In a separate bowl, whisk together the heavy cream, whole milk, eggs, granulated sugar, and vanilla extract until well combined.
- Pour Custard Over Apples:
- Carefully pour the custard mixture over the apples in the pie crust. It will seep down into the apples as it bakes.
- Top with the Second Crust:
- Roll out the second chilled pie dough disk and place it over the apples. Seal the edges by crimping them together with your fingers. You can also make a decorative lattice or cut slits in the crust to allow steam to escape.
- Baking:
- Place the pie on a baking sheet to catch any spills and bake in the preheated oven for about 45-55 minutes, or until the crust is golden brown, and the filling is bubbling.
- Cool and Serve:
- Allow the pie to cool on a wire rack for at least a couple of hours before serving. This will allow the custard to set and make slicing easier.
Serve your apple pie with custard slices, and if you like, a dollop of whipped cream or a scoop of vanilla ice cream for an extra treat. Enjoy!