Custard Apple Pie
This is my favourite recipe, borrowed from ABC North Queensland, and will often buy a large tin of apples and 600 ml cream and make two.
An apple pie with a difference – and you can cook it ahead to eat warm or leave to set cold
1 sheet of shortcrust pastry
1 1/2 tablespoons plain flour
1/2 cup sugar
1 egg, beaten
1/2 teaspoon vanilla essence
1/2 teaspoon lemon juice
400g pie apples
1/2 cup plain flour
1/2 cup brown sugar
1 teaspoon ground cinnamon
50g diced butter
Grease a pie dish and lay the shortcrust pastry on top, trim the edges.
Line the pie base with foil or greaseproof paper and then ‘bake blind’ weighing the paper down with dried beans or rice, baking for about 10 minutes in a moderate oven.
Remove the paper/foil and continue to bake for 5 minutes to dry out the pastry.
Whisk together the flour, sugar, vanilla, egg, cream and lemon juice. Stir in the apples and spread over the pastry base.
Bake in a moderate oven for about 20 minutes.
Meanwhile, mix together the flour, sugar and cinnamon. Rub in the butter so it is like a ‘crumble’ topping or ‘breadcrumbs’.
Spread this over the top of the pie and bake for another 20 minutes or until top is golden brown. Allow to cool before cutting.