Apple · Pie & Cakes

French apple-custard pie

Hello everybody,

Here comes the second pie recipe I made for the weekend get together with my family. I found this recipe on Pinterest and wanted to try it out. I have a few adjustment to the original recipe. You can find them below. The credit goes to Cuisine Recipe:
http://www.cuisinerecipes.com/2013/10/03/french-apple-custard-pie/2/

french apple custard pie

French apple-custard pie (Cuisine Recipes)
Serves 10-12

Preparation: 10 min dough (min. 30 min rest) + 15 min pie
Baking: 25 min dough + 60 min pie

ø 26 cm (10 inch) springform

Ingredients
The recipe is originally (measurements in cups) for a 9-inch tin. I transformed the recipe to fit a 10-inch tin. So if you use the measurements in cups, add a little bit more of everything.

Dough

  • 2 1/4 cup (285 g) flour
  • 3/4 cup (170 g) butter
  • 2/3 cup (150 g) cream cheese
  • 3 tbsp cold water
  • 1 tbsp vinegar
  • 1 tsp baking powder
  • pinch of salt

Filling

  • 2 tbsp (34 g) unsalted butter
  • 2 lb. baking apples such as Pink Lady or Honeycrisp, peeled, cored, and thinly sliced (4–6 total)
  • 2 tbsp sugar
  • 1 tbsp dark rum (optional)
  • pinch of salt
  • 2 eggs
  • 2 egg yolks
  • 1 cup heavy cream
  • 1/2 (115 g) cup sugar
  • 1 tsp vanilla extract
  • 1/8 tsp ground nutmeg
  • 1/2 tsp cinnamon

Topping

  • 1 cup (170 g) roughly sliced almonds
  • 1/3 (65 g) cup sugar
  • 2 tbsp (34 g) unsalted butter, softened
  • pinch of table salt

Method

  1. For the dough, preheat the oven to 390 F (200 °C)
  2. Mix all ingredients together and knead to a coherent dough
  3. Flatten the ball of dough and pack in cling film
  4. Let the dough rest for at least 30 minutes
  5. Line the bottom of the baking thin with baking paper and grease the sides with butter
  6. Roll out the dough and line the springform with the dough.
  7. Add another piece of baking paper and your blind-bake filling
  8. Bake the pie crust for 15 minutes with the blind-bake filling
  9. Remove the blink-bake filling and baking powder, puncture the bottom with a fork, and bake the pie crust for another 10 minutes until the bottom is golden brown
  10. For the filling, preheat oven to 325 F (160 °C)
  11. Melt the butter in a large sauté pan over medium heat. Add  sliced apples and sugar; sauté until apples are soft but not mushy, 8–10 minutes
  12. Stir in rum and pinch of salt
  13. Spread apples over the bottom of the blind-baked crust
  14. Whisk together eggs, egg yolks, cream, sugar, vanilla, nutmeg, and salt
  15. Pour over apples in pie crust. Bake pie until custard is barely set in center, about 30 minutes.
  16. For the almond topping, combine almonds, sugar, and softened butter in a bowl.
  17. Make it a crumble by kneading the mixture between your fingers.
  18. Remove pie from oven; sprinkle with topping
  19. If the crust of the pie is becoming to dark, cover the crust with tinfoil.
  20. Return pie to oven; bake until custard is almost set but still slightly jiggly in the center, 20 minutes more.
  21. Heat the oven to 355 F (180 °C) and bake for another 15 minutes until the custard is set
  22. Completely cool pie before slicing, or chill pie, then bring to room temperature when ready to serve
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