Traditional Apple Pie and Custard – Autumn’s Sweet Symphony

Quick and easy Apple pie recipe

I was originally hoping to create the most traditional of British apple pies, the kind that my grandma makes. However, this version turned out a bit different due to the gluten-free pastry, which is more challenging to handle compared to traditional gluten-based options.

Apple Pie crusts are known for their stretchiness, which gluten provides. The gluten-free pastry, unfortunately, crumbled too easily, making it difficult to create a full lid. Instead, I opted for pastry decorations on top, giving the pie a rustic and homemade feel.

I also added lemon zest to the apples to give a last, summery lift to the dish. So, if you want a non-traditional pie, follow this recipe, otherwise, omit the lemon zest and make a complete lid for the pie.

You can elevate this cake by enjoying it with

• A drizzle of vanilla sauce
• Apple Pie Martini or Baileys Apple Pie Cocktail
• Warm spiced apple cider, chai tea,
• Sweet Moscato

This is how to make apple pies.

Ingredients  

For the pie

• 3 bramley cooking apples
• 8 oz plain flour, gluten-free, in this case
• 4 oz butter
• 2 oz caster sugar
• 1 tsp cinnamon
• Lemon zest if desired
• brown sugar to sprinkle
• Beaten egg to glaze pastry

For the custard

• 3 egg yolks
• 2 tsp cornflour
• 1 oz caster sugar
• 250 ml milk
• 250 ml double cream
• 1/2 tsp vanilla extract

Instructions 

1. To make the pastry, rub the flour, sugar, and butter together between your fingertips until it resembles breadcrumbs. (You can also whizz in a blender). Make sure your hands are cold when handling pastry at all stages – run them under cold water before you start.
2. Add a small amount of water and some of the beaten egg yolk and bring the mixture together to form a dough. Work the pastry as little as possible.
3. When it has come together in a ball, wrap it in cling film and pop it in the fridge for 30 mins.
4. While the pastry is chilling, Preheat the oven to 200^oC. Grease a circular baking tin or ceramic dish.
5. Peel and roughly chop the apples. Put into a pan of boiling water and stew for a few minutes until soft, but not mushy. Drain the apples and sprinkle over brown sugar and lemon zest, stirring in. Set the apples to one side and allow to cool.
6. Roll out the pastry on a floured surface until it is fairly thin. Lift carefully into the baking tin and press around the bottom edge. Cut away the excess pastry. Pierce the pastry base with a fork (or cover with baking beans) and blind bake for 15-20 mins.
7. While the pastry case is baking, cut out autumnal designs from the remaining pastry (or roll it out large enough to make a lid).
8. Fill the pastry case with the apples and top with the pastry designs. Glaze with the beaten egg yolk and bake for about 30 minutes until the pastry is golden.
9. While the pie is cooking, make the custard. Put the egg yolks, cornflour, sugar, and vanilla extract into a pan and whisk with a balloon whisk until combined. Add the milk and cream slowly, whisking together all the time.
10. Put the pan over a low heat and stir continuously until it thickens. Remove from heat and put into a jug. Stand the jug in a pan of hot water to keep it warm
11. Remove the pie from the oven and serve while hot with the custard. It can also be frozen for another day.

Notes

To store your pie, put it into an airtight container and keep it refrigerated for a maximum of 2 days. Alternatively, you can freeze it for up to 3 months.

Apple Pie and Custard

Autumn's sweet symphony and a timeless treat

5 from 1 vote

Print Recipe Pin Recipe

Total Time 2 hours hrs 55 minutes mins

Course Dessert

Cuisine American, British, European

Servings 8

Calories 370 kcal

Ingredients

  

For the pie

• 3 bramley cooking apples
• 8 oz plain flour gluten-free, in this case
• 4 oz butter
• 2 oz caster sugar
• 1 tsp cinnamon
• Lemon zest if desired
• brown sugar to sprinkle
• Beaten egg to glaze pastry

For the custard

• 3 egg yolks
• 2 tsp cornflour
• 1 oz caster sugar
• 250 ml milk
• 250 ml double cream
• 1/2 tsp vanilla extract

Instructions

 

• To make the pastry, rub the flour, sugar, and butter together between your fingertips until it resembles breadcrumbs. (You can also whizz in a blender). Make sure your hands are cold when handling pastry at all stages – run them under cold water before you start.
  
• Add a small amount of water and some of the beaten egg yolk and bring the mixture together to form a dough. Work the pastry as little as possible.
• When it has come together in a ball, wrap it in cling flim and pop it in the fridge for 30 mins.
• While the pastry is chilling, Preheat the oven to 200^oC. Grease a circular baking tin or ceramic dish.
• Peel and roughly chop the apples. Put into a pan of boiling water and stew for a few minutes until soft, but not mushy. Drain the apples and sprinkle over brown sugar and lemon zest, stirring in. Set the apples to one side and allow to cool.
  
• Roll out the pastry on a floured surface until it is fairly thin. Lift carefully into the baking tin and press around the bottom edge. Cut away the excess pastry. Pierce the pastry base with a fork (or cover with baking beans) and blind bake for 15-20 mins.
• While the pastry case is baking, cut out autumnal designs from the remaining pastry (or roll it out large enough to make a lid).
• Fill the pastry case with the apples and top with the pastry designs. Glaze with the beaten egg yolk and bake for about 30 mins until pastry is golden.
• While the pie is cooking, make the custard. Put the egg yolks, cornflour, sugar, and vanilla extract into a pan and whisk with a balloon whisk until combined. Add the milk and cream slowly, whisking together all the time.
  
• Put the pan over a low heat and stir continuously until it thickens. Remove from heat and put into a jug. Stand the jug in a pan of hot water to keep it warm
• Remove the pie from the oven and serve while hot with the custard. It can also be frozen for another day.

Notes

To store your pie, put it into an airtight container and keep it refrigerated for a maximum of 2 days. Alternatively, you can freeze it for up to 3 months.

Keyword baking, desserts, gluten free, pie

I know it seems time-consuming but is a rewarding process. Besides this traditional pie, you can read more about other traditional British desserts like rock cakes.

The iconic of the US

Apple pie is an iconic American dessert. However, this cake originates in Europe. Early European settlers brought their pie-making traditions to America, adapting recipes to include locally grown apples. This blend of culinary influences created what is now known as American apple pie. The phrase “as American as apple pie” highlights its cultural significance, celebrated with a national day on May 13th.

While the classic lattice-topped apple pie is cherished, there are numerous variations of this pie:

• Dutch apple pie features a crumb topping.
• Swedish apple pie skips the top crust but adds a crumbly topping.
• French apple pie often has a glossy finish from an apricot preserve glaze.
• German apple pie may include a sprinkling of cinnamon and almonds.

This dessert can also be adapted into different flavors, such as:

• Salted caramel apple pie
• Apple crumble pie
• Cheddar apple pie with cheese
• Blackberry, cranberry, strawberry, or pineapple apple pie
• Spiced, sour cream, and salted caramel apple pie.

Apple pie is often served warm, with many enjoying it with a scoop of vanilla ice cream or a dollop of whipped cream. This pairing offers a delightful contrast in temperatures and textures.

Its flavor and texture depend on the apple varieties used. Popular choices include:

• Braeburn for crispness and sweet-tart notes
• Granny Smith for tartness
• Fuji for sweetness and crunch
• Gala for mild sweetness
• Cortland for a touch of tanginess

You can combine different apple varieties can create a well-rounded and flavorful pie.

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Lemon and Blackberry Meringue Cake – a Sweet-Tart Symphony Hazelnut and Raspberry Friands – A Sweet Symphony of Nutty and Fruity Delights Apple Tarte Tatin – the Autumn’s Finest Chocolate Banoffee Pie: A Match Made in Heaven Rock Cake Recipe: Traditional to Jamaican Styles Treat-Size Plum and Apple Pies – Tiny Treasures of Taste