Deluxe Apple Pie

This recipe is one I adapted for National Pie Day. My husband requested apple pie, and I wanted to do something different. I liked the idea of brown butter in a crumble, and I thought custard would give it a bit of added richness. In winter the apples are never as flavourful, so this kicked it up a notch.

deluxe apple pie

FILLING

5 medium apples, peeled and sliced

1/4 cup / 125 g butter

1 tsp / 5 g cinnamon

1/2 tsp / 3 g nutmeg (freshly grated is best)

1/4 tsp / 1 g ground ginger

CUSTARD

1 cup sour cream

1 egg

1 tsp / 5 g vanilla extract

1/4 cup / 65 g brown sugar

1/4 cup / 65 g white sugar

4 tbsp / 60 g flour

1/4 tsp / 1 g salt

CRUMBLE

1/2 cup / 125 g flour

1/2 cup / 125 g brown sugar

1 tsp / 5 g cinnamon

3 tbsp / 45 g butter

PASTRY

enough for a single crust (if you need a recipe, try Tenderflake Pastry or Goof-proof Pie Pastry )

 

Preheat oven to 375 F /190C.

Prepare filling: In a medium saucepan, brown the butter over medium-high heat. Once it is melted, stir and watch for a toasty golden colour with darker specks. Add the spices and then gently add apple slices, tossing them in the butter spice mixture. Cook for about 5 minutes, just until softened. Remove from heat and set aside.

Prepare custard: Whisk together the sour cream, egg and vanilla until smooth. Add the sugar, flour and salt and whisk again until creamy and free of lumps. Set aside.

Prepare topping: Brown butter in a small saucepan. In a medium bowl, combine flour, brown sugar and cinnamon. Drizzle butter into mixture and stir until clumps form and butter is incorporated.

Assemble pie: Roll out pastry in a 9 inch/23 cm pie plate. Crimp edges. Spread the apples in the pie shell, then carefully pour custard over top till pie is just full (you might have a bit left over, which is fine). Sprinkle crumble over top, covering the custard.

Cover bottom rack of oven with aluminum foil to catch any spills or loose pastry. Carefully place pie on bottom rack. Bake for 45-50 minutes, when crumble is browned (*check halfway through and if top browns too fast, cover it loosely with foil.)

Eat warm or chilled. It’s even good for breakfast 🙂

 

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