Caramel custard-filled apple pie
Indulge in the ultimate dessert experience with our Caramel Custard-Filled Apple Pie recipe. A buttery, flaky crust perfectly complements the rich caramel custard and juicy, cinnamon-spiced apples. Crafted with a blend of all-purpose, self-raising, and corn flour for an ideal texture, and infused with a touch of vanilla and lemon juice to elevate the flavor. Serve this heavenly pie warm for a comforting treat everyone will love!
- 07 Jun 2024
- Cook time 60 min
- Prep time 90 min
- 8 Servings
- 13 Ingredients
A delightful fusion of traditional apple pie and creamy caramel custard, this Caramel Custard-Filled Apple Pie is sure to be a crowd-pleaser. Combining the tartness of apples with the sweet and creamy richness of caramel custard, this pie takes classic comfort food to the next level. Perfect for gatherings or just a cozy night in, let's dive into making this delectable dessert.
Ingredients:
Instructions:
- Preheat your oven to 375°F (190°C).
- In a large mixing bowl, combine the all-purpose flour, self-raising flour, and corn flour.
- Add the chilled butter cubes and using a pastry blender or your fingertips, cut the butter into the flour mixture until it resembles coarse crumbs.
- Add the sugar and mix well.
- Add the egg yolks and gently mix until the dough begins to come together. If necessary, you can add a tablespoon of cold water to help bind the dough.
- Turn the dough out onto a lightly floured surface and knead briefly to form a smooth ball.
- Wrap the dough in plastic wrap and refrigerate for at least 30 minutes.
- Peel, core, and thinly slice the apples.
- In a mixing bowl, toss the apple slices with cinnamon and lemon juice until evenly coated. Set aside.
- In a medium saucepan, heat the milk over medium heat until it just begins to simmer. Do not boil.
- In another saucepan, melt the brown sugar and butter over medium heat until the sugar is dissolved and the mixture becomes caramel-like.
- Slowly pour the hot milk into the caramel mixture, stirring continuously until well combined. Be careful as the mixture may bubble up.
- Remove from heat and stir in the vanilla extract. Allow the caramel custard to cool slightly.
- Roll out the chilled dough on a lightly floured surface to fit a 9-inch pie dish. Press the dough gently into the dish, trimming any excess.
- Layer the apple slices evenly in the pie crust.
- Pour the slightly cooled caramel custard mixture over the apples, ensuring it fills in all the gaps.
- Optionally, you can create a lattice top with any remaining dough or simply leave the pie open-faced.
- Place the pie on the middle rack of the preheated oven.
- Bake for approximately 45-50 minutes, or until the crust is golden brown and the filling is bubbly.
- Allow the pie to cool completely before serving to let the custard set.
- Slice and enjoy your Caramel Custard-Filled Apple Pie. Add a scoop of vanilla ice cream or a dollop of whipped cream for an extra treat!
Tips:
- For best results, use a mix of tart and sweet apples to balance the flavors.
- Make sure to preheat your oven to ensure even baking.
- Chill the dough for at least 30 minutes before rolling it out to make it easier to work with.
- Brush the top crust with an egg wash for a beautiful golden-brown finish.
- Allow the pie to cool completely before slicing to let the custard set properly.
- If you prefer a stronger caramel flavor, consider drizzling additional caramel sauce over the pie before serving.
This Caramel Custard-Filled Apple Pie effortlessly blends the comforting flavors of traditional apple pie with the creamy decadence of caramel custard. Whether served warm or chilled, it is a dessert that promises to satisfy your sweet tooth and impress your guests. Enjoy your creation with a scoop of vanilla ice cream or a dollop of whipped cream for an extra indulgent treat!
| Nutrition Facts | |
|---|---|
| Serving Size | 250 grams |
| Energy | |
| Calories 480kcal | 19% |
| Protein | |
| Protein 8g | 5% |
| Carbohydrates | |
| Carbohydrates 80g | 22% |
| Fiber 3.28g | 9% |
| Sugar 50g | 49% |
| Fat | |
| Fat 16g | 19% |
| Saturated 8g | 26% |
| Cholesterol 170mg | - |
| Vitamins | |
| Vitamin A 190ug | 21% |
| Choline 120mg | 23% |
| Vitamin B1 0.21mg | 17% |
| Vitamin B2 0.20mg | 16% |
| Vitamin B3 1.13mg | 7% |
| Vitamin B6 0.15mg | 9% |
| Vitamin B9 44ug | 11% |
| Vitamin B12 0.61ug | 26% |
| Vitamin C 4.18mg | 5% |
| Vitamin E 0.91mg | 6% |
| Vitamin K 3.06ug | 3% |
| Minerals | |
| Calcium, Ca 130mg | 10% |
| Copper, Cu 0.11mg | 0% |
| Iron, Fe 1.41mg | 13% |
| Magnesium, Mg 27mg | 6% |
| Phosphorus, P 170mg | 13% |
| Potassium, K 290mg | 9% |
| Selenium, Se 15ug | 27% |
| Sodium, Na 40mg | 3% |
| Zinc, Zn 0.96mg | 9% |
| Water | |
| Water 140g | - |
| * Percent Daily Values are based on a 2500 calorie diet. Your daily values may be higher or lower depending on your calorie needs. | |
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