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Apple Custard Pie




Source of Recipe


Darina Allen


List of Ingredients




2 lbs. apples
2/3 C. sugar
2 or 3 cloves (optional)

Shortcrust Pastry:
8 T. butter (1 stick)
2 T. superfine granulated sugar
1 egg, free-range if possible
1-1/3 C. flour

beaten egg to glaze

Custard:
1 large egg, free-range if possible
1 T. sugar
2/3 C. cream
1/2 tsp. vanilla extract


Recipe



Preheat oven to 350*F.

First make the shortcrust pastry and set aside.
Cream the butter and sugar together by hand or in food mixer. Add the eggs and beat for several minutes. Reduce the speed and mix in the flour. This pastry needs to be chilled for at least 1 hour, otherwise it is difficult to handle.

Peel and core the apples and chop into chunks. Put into a 3-3/4 C. pie dish. Add sugar and perhaps a clove or two.

Roll the pastry into a sheet 1/8-inch thick and cut several strips to fit on to the lip of 3-3/4 pie dish. (smile~use a pie pan).
Brush the tip of the dish with cold water and press the strips of pastry firmly on. brush the pastry strips with cold water and press the pastry lid firmly down onto the edges. Trim off the excess pastry. Flute the edges and scallop with the back of a knife.
Brush the pie with beaten egg. Cut some pastry leaves from the excess pastry and use to decorate the pie. Cut a hole in the center. Brush with egg again.

Bake in a preheated oven at 350*F for 30 minutes until the apple is almost cooked (test with skewer)> Beat the egg and sugar together, then mix in the cream and vanilla extract. Open up the whole in the center of the pie if necessary and pour in custard from a jug. Put the pie into the oven for a further 25 to 30 minutes or until the custard has set. Sprinkle the pastry with a little sugar and serve.