PASTRIES & VARIATIONS: This is another version of the basic apple pie that you might like to try out. It offers a nice flaky crust that does not get soggy by having been placed underneath the apples.

DEEP-DISH APPLE AND CUSTARD PIE:

 

 

 

 

1 quantity of prepared short crust pastry--refer to recipe for single-crust apple pie

filling:

    2 lbs. Granny Smith apples                                     

    1 cup 18% cream

    1 egg yolk                                                               

    ½ tsp. vanilla extract

    ½ tsp. cinnamon                                         

    2 tbsp. butter

    ½ to ¾ cup light brown sugar                                              

    ¼ cup granulated sugar

sweetened whipped cream for garnish                        

egg wash

 

 

 

Peel, core and slice apples into between ¼-1/8-inch thick pieces.  In a large sauté pan over medium heat, melt butter. Add brown sugar and cook for 1 minute to dissolve. Add cinnamon and the apples. Cook for 3 minutes. Remove from heat and turn into a 9-inch pie pan.

 

Preheat oven to 350 degrees F.  Roll our pastry into a roughly ¼-inch thick circle about 12-inch in diameter. Gently fold the circle of dough in half and then in half again, so that you can lift it without tearing it, and place it over the pie pan.  Crimp the edges of the pastry and brush pastry with egg wash. Using a sharp knife, make a 1-inch circle in the center of the pie. Transfer to oven and bake for 15 minutes. 

 

Meanwhile, in a mixing bowl, whisk the ¼ cup granulated sugar, cream, egg yolk and vanilla extract together; then pour mixture into a large measuring jug. Take pie out of oven; then carefully pour mixture into it through the hole in the centre.  Return pie to oven and continue to bake for 30 minutes more or until custard is set and crust is golden brown.

 

Remove from oven and cool slightly. Sprinkle top of pie with powdered sugar. Serve warm with whipped cream.