Tuesday, December 17, 2013

Apple & custard pie...

Apple pie with custard is perfect combination, a match made in heaven! So... why not combine both within the pie?! It's nice, creamy and moist, not too sweet (because of the custard and plenty of cinnamon). I've put an extra attention into slicing my apples to make sure they're completely baked and not crunchy - I like soft but not "mushy" apples in my cakes, but that's just me ;) I'm afraid that I wasn't brave enough (nor did I have enough time on my hands) to make custard from scratch - but if you can, by all means do!





How to make it...
Ingredients:
- 120 g unsalted butter
- 3/4 cup plain flour
- 1/2 cup starch/potato flour
- 1/4 cup sugar
- 1 teaspoon baking powder
- 1 egg yolk and 1 whole egg
- 3 big apples, pealed, cored and sliced thinly
- 400 ml of vanilla custard (you can use ready made or make your own)
- ground cinnamon


First prepare the custard as per instructions so it can cool completely before you need to use it, if you're using ready made just open the packet. Beat the butter with the sugar and when white and fluffy gradually add eggs. Mix well until it has nice, even consistency. Sift the flours with the baking powder and add it gradually to the butter/egg mixture, mixing constantly. Transfer about 2/3 of the dough mixture to buttered and lined baking dish (can be round or square - your call). Spread it on the bottom and raise the sides too a little - it IS a sticky and tricky job! ;) On top of your dough make a layer of apple slices, sprinkle evenly with cinnamon and cover with the custard (about 1 cm of custard will be plenty). I always add another layer of apple slices on top of the custard. Spread the rest of your batter on top the custard - that can be even trickier job (I was tearing apart little pieces of the dough and laying them on the custard next to each other until I had covered everything). Before baking you can sprinkle everything with a little bit of sugar if you like. Bake in preheated to 180 C oven for about an 1 hour - until it's golden brown and the top is completely baked. Cool completely before cutting so your custard won't be very runny (you can even put it into the fridge for a while). Enjoy!


Smacznego!


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1 comment:

  1. i love that type of szarlotka...specially the one with the cream filling

    ReplyDelete

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