Snacks, Muffins & Cakes

Healthy, tasty and enjoyed anytime of your day

Custard Apple and Apple Pie

6
40 mins
1 hr
A little time and effort

Served warm or cold to match the seasons, there's always time for a home made pie. Enjoy with ice cream, natural greek yoghurt or natural coconut yoghurt.

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Ingredients

  • 220 g plain flour
  • 2 tbsp caster sugar
  • 110 g unsalted butter, chilled, chopped
  • 1 egg yolk
  • pouring cream, to serve

Custard apple and apple filling:

  • 4 large (about 800 g) Granny Smith apples, peeled, cored, sliced
  • 1 (about 550 g) custard apple, seeds removed, flesh scooped
  • 110 g (½ cup) caster sugar
  • 2 tbsp plain flour
  • 1½ tsp ground cinnamon

Topping:

  • 105 g (¾ cup) plain flour
  • 75 g (⅓ cup) caster sugar
  • 65 g (¼ cup firmly packed) brown sugar
  • 100 g unsalted butter, chilled, chopped

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Method

  • To make pastry, process flour, sugar and butter in a food processor until mixture resembles crumbs. Whisk egg yolk with 60 ml (¼ cup) iced water and add to flour mixture. Process until mixture comes together to form a dough. Shape into a disc and wrap in plastic wrap. Refrigerate for 2 hours.
  • Roll out pastry to 5 mm thick and use to line a 22 cm pie pan, trimming excess. Refrigerate until needed.
  • To make filling, combine all ingredients in a bowl and set aside.
  • Preheat oven to 180°C. To make topping, combine flour, sugars, butter and a pinch of salt in a food processor and process until mixture resembles coarse crumbs. Spoon filling into pie pan, spreading evenly, then spread with topping. Bake for 1 hour or until apples are tender and pastry is golden.
  • Serve warm with pouring cream.

Chilling time:  Allow 2 hours.

 

Credits: Recipe by Phoebe Woods  - www.sbs.com.au
, Photography Chris Chen. Styling Kirsten Jenkins. As seen in Feast magazine, July 2014, Issue 33.