Apple-Custard Pie

This is part of a perfect marriage. I like fruit pies, Ben likes custard pies. This apple custard pie blends the creaminess of the custard with the pleasant bite of cooked apple. I like vanilla a lot so I always put in a bit more than most, and in this recipe the custard takes on more of a pastry cream texture, with the vanilla lending a wonderful floral quality that marries well with the apple.

Cookie Crust Pie Shell, partially blind-baked (when blind-baking, only bake for up to 10 minutes and try to protect the crust by covering it - the pie will bake an additional 30 minutes and you don't want the crust to overcook)

4 firm apples such as Spartan, Jona Gold, Granny Smith, etc, peeled, cored and sliced thin

1⁄4 cup + 2 Tbsp sugar

Pinch of nutmeg

1 cup heavy cream

2 eggs

1 tsp vanilla

3 Tbsps (42gr) butter

1. Set the oven rack in the middle position and preheat the oven to 400°F.
2. Line a cookie sheet with parchment paper, smear the paper with a little butter and arrange the apple slices in a single layer on top (you will likely have to use two cookie sheets to do this properly. The apples have to cook and absorb the sugar which is best done if they're not overlapping). Sprinkle each cookie sheet with 1 Tbsp sugar, powder with the pinch of nutmeg. The amount of time the apple cooks depends on the firmness of the apple - test the slices with a paring knife; if it goes in smoothly, the apple is done. The slices should be tender yet still keep their shape.
3. Whisk the cream, eggs and vanilla together, add the remaining sugar and mix a bit more then set aside.
4. Layer the apples in the pie shell in concentric circles. I tend to make two layers of apples in two concentric circles. At last pour the egg mixture on top. Dot the surface with the remaining 2 Tbsp of butter and bake the pie at 400°F 30 minutes.
5. During the baking, check the crust; if you see it browning too much, remove the pie from the oven and cover the edges of the crust with tin foil, then re-introduce into the oven.
6. Allow to cool completely before serving.

Sweet pie crust

I've published my savory pie dough on this blog, so here's the sweet version. This is such an easy and absolutely delightful dessert pie crust. To enjoy the flavour of the butter and avoid the excess fat, just chant over and over "No Calories Here" while you're making it, to cast a protective spell.

1 cup flour

1⁄4 tsp salt

1 Tbsp sugar

1⁄2 cup (4oz/114gr) butter, cut into pieces 

1⁄2 tsp vanilla

2 Tbsps + cold water

NOTE: The pastry needs time to cool in the refrigerator not once, but twice, for about 15 minutes each time, and then another 15 minutes to pre-bake in the oven, a total of about 45 minutes.

1. Put the flour, salt, and sugar in a large bowl. Add the butter pieces and pinch with your fingers to create a crumb texture (it's like playing in sand).
2. Make a well in the middle, and pour in the vanilla and water. Quickly work in the flour to create dough. Do not over-mix. The bits of butter are what help the crust become crisp and flaky.
3. Pat into a thick disk, wrap in plastic, and refrigerate 15 minutes.
4. Roll out the dough to about 2⁄3 of the usual size, fold in, reform into a ball and roll out again. You can do this one more time if you want before rolling it out completely to line the tart shell. Chill another 15 minutes. These two chilling times are important, because it hardens the little bits of butter in the dough so that it creates minuscule pocket in crust for that flaking effect.
5. To pre-bake, heat the oven to 400°F. I use weights to blind-bake the shell, this prevents it from puffing up. Line the frozen pie shell with parchment paper, pour in weights (I use beans), just enough to cover the bottom and up the sides. Bake the shell for about 10 minutes like this, then remove the weights and the paper, put the partially-baked shell back in the oven and bake another 5 minutes or until the crust is ever-so-lightly browned.