Custard Apple Pie

Another recipe that was served in the recent Women Gathering at my house, specially for Aline who made the request. This recipe is worth keeping which I modified & developed many years ago, and eversince been sharing with many friends. The Apple Pie was a hit everytime when I served at office or home party.

Hope others will find this recipe worth trying. Don't forget to leave your comment here if you happen to try it.

BASE PASTRY:
250g Flour
125g cold Butter
3 tbsp Castor Sugar
1 Egg Yolk
1-3 tbsp Water

1. Mix the first three ingredients using cut & mix method to produce breadcrumbs like.
You can use food processor or do it manually using blunt dinner knife to do so.
Make sure you do this quickly before butter is melt to ensure crispy pastry.
Don't worry if there are butter bits, you must not knead before adding egg & water.

2. Add in egg yolk & mix with finger and if a dough is not formed, add water a tbsp at a time until a ball of dough is formed.

3. Chill it for 20 minutes and then line the pie tin.

FILLING:
6-8 Red Apples (depending on the size of the apples & size of your tin)
1-2 tbsp Sugar for sprinkling
2 Eggs
½ cup Caster Sugar
1 tin (170ml) Nestle Cream
1 tsp Vanilla Essence

METHOD:
1. Peel, halved, cored and sliced apples 3/4 through - see the picture above.
Arrange apples onto the prepared pastry base.
Sprinkle sugar & bake 200C for 20 minutes.

2. Beat eggs and sugar until well mixed.
Add in cream and beat to just mix.
Add in vanilla essence.
Pour onto baked apples.
Bake at 180C for 20 minutes or until custard is set.
Cool & chill.

3. Produce one 10-11 inch diameter pie.