Each spoonful of this French Custard Apple Pie is pure bliss. With crisp filo pastry, tart apples and creamy custard it’s hard to imagine a pie could get any better, but the apple filling can easily be swapped with fresh or frozen berries for a whole new taste sensation.
French Custard Apple Pie Recipe
Serves 8
Ingredients:
Honey, to drizzle
Icing sugar, for dusting
Custard Filling
3 eggs plus 1 egg yolk
200ml pure cream
½ cup caster sugar
2 tsp vanilla essence
Apple Filling
385g can pie apple slices, drained
1 tsp ground cinnamon
½ tsp ground allspice
½ tsp ground nutmeg
Pastry
75g unsalted butter, melted
12 sheets filo pastry
Method:
To make the Custard Filling, whisk eggs, cream, sugar and vanilla in a bowl.
To make the Apple Filling, combine pie apple slices and spices in a bowl. Mix well.
Preheat oven to 180C (fan-forced). Grease a 20cm round cake pan. Line the base with baking paper.
Lay a sheet of filo on a clean surface and brush with the melted butter. Top with another sheet of filo and brush with more butter.
Scrunch pastry into a 7 – 8cm wide length and roll into the shape of a rose. Place into centre of the prepared pan.
Repeat layering pastry and butter. Roll each sheet of pastry around the pastry in pan, spooning apple between rolls, until pan is filled.
Pour over the custard filling. Bake for 40 minutes or until golden, set and cooked through. Cool for 15 minutes before turning out.
Allow to cool to warm or room temperature. Drizzle with honey. Dust with icing sugar. Cut into wedges and serve.
Smart Tips:
Apples can be swapped with fresh or frozen berries.
How to invert pie from cake pan:
Place a board on top of the pan.
Hold onto the cake pan and board with a tea towel and turn over. The pie should slide out of the pan onto the board.
Place a serving plate immediately on top of the pie and turn over again so the top is facing up.
Head to australianeggs.org.au for more easy, healthy and delicious recipes.
