Apple Pie always brings me joy, especially when served with smooth, delicious custard. The warm pie’s sweet apples balance perfectly with the custard’s silky texture. Together, they create a harmonious flavor.
Contents
Quick and easy Apple pie recipe
Apple pie is an iconic dessert in America, but it originates from Europe. European settlers brought pie-making traditions to America. They adapted recipes using local apples. These influences created the American apple pie. The phrase “as American as apple pie” shows its importance. The pie is celebrated on May 13th every year.
I wanted to make a British apple pie, like my grandma’s. However, a gluten-free pastry made my pie different. Gluten-free crust is hard to handle and crumbles easily. This makes it difficult to create a full lid. I used decorations instead of a full lid. These decorations gave the pie a rustic look.
I also added lemon zest for a summery taste. You can omit lemon zest and make a complete lid for a classic flavor. This is how to make apple pies.
Apple Pie and Custard
A classic British dessert which is gluten-free. It combines warm, spiced apple pie with rich homemade vanilla custard.
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 200oC. 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, freeze it for up to 3 months.
Nutrition
Calories: 320kcalCarbohydrates: 33gProtein: 5gFat: 19gSaturated Fat: 11gCholesterol: 120mgSodium: 50mgSugar: 16g
SIMILAR RECIPES
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Besides this traditional pie, you can read more about other traditional British desserts like rock cakes.
Pairing suggestions
Apple pie pairs well with a variety of accompaniments and beverages.
- Classic Accompaniments:
- Vanilla sauce enhances the flavor and texture of the pie.
- Vanilla ice cream is the traditional choice for warm pie.
- Cinnamon or caramel ice cream offers a flavorful twist.
- Whipped cream complements the pie’s richness and elegance.
- Custard balances apple tartness with a creamy texture.
- Cheddar cheese adds a savory twist to the pie.
- Unusual Pairings:
- Greek yogurt offers tangy creaminess.
- Crème Anglaise adds sophistication when drizzled on the pie.
- Apple chutney enhances flavor with a spicy note.
- Bacon contrasts sweetness with savory saltiness.
- Fruit coulis adds vibrant color and flavor to the pie.
- Honey and nuts provide crunch and extra sweetness.
- Drink Options:
- Spiced apple cider complements the pie’s comforting flavors.
- Salted caramel cider is a great option.
- Apple hot toddy is perfect for cozy evenings.
- Apple ale complements the dessert.
- Sweet white wines enhance the sweetness of the pie. They add fruity notes to the dessert.
- Tawny Port adds nutty and caramel notes to the pie. It enriches the dessert’s flavor profile.
Variations
This pie is a beloved dessert with numerous variations.
- Regional Versions
- Dutch apple pie features a crumb topping.
- Swedish version skips the top crust but adds a crumbly topping.
- French variant often has a glossy finish from an apricot preserve glaze.
- German pie may include a sprinkling of cinnamon and almonds.
- Flavored variations
- Salted caramel apple pie incorporates salted caramel sauce into the filling.
- Apple crumble pie combines elements of both apple pie and crumble. It features a crumb topping.
- Apple cheddar pie blends sharp cheddar cheese with apples for a savory-sweet experience.
- Fruity additions include blackberry, cranberry, strawberry, or pineapple to the pie.
- Spiced version infuses spices like cardamom or nutmeg for an exotic flavor twist.
- Bramley & Blackberry Pie combines Bramley apples with blackberries for a tart and sweet filling.
- Unique Takes
- Apple Samosas is a lighter, hand-held alternative. It wraps apple filling in pastry for a different texture and presentation.
- The crustless variant eliminates the crust. It focuses on the apple filling with a crumble topping.
Wow, the recipe is not as hard as I thought. Thank you so much, I think I can nail this dish now!