Almond and Custard Apple Pie
This pie is based on Steve’s entry in our annual apple pie competition in 2023. It features a frangipane layer, tart Bramley apples in custard, all on a crispy shortcrust pastry base. Simple, elegant, and absolutely delicious!
Takes 50 minutes
Serves 10
Ingredients
- 500 g Bramley cooking apples
- 325 g shortcrust pastry
Custard
- 500 ml oat milk
- 80 g icing sugar
- 1/10 tsp turmeric powder
- 5 tbsp cornstarch
Frangipane
- 150 g ground almonds
- 130 g icing sugar
- 95 g self raising flour
- 115 g plant based butter
- 3/4 tsp almond extract
- 3 tbsp water
Instructions
- Preheat the oven to 180°C. Grease a 9-inch (23 cm) tart pan that is 1.5 inches (4 cm) high. Defrost the shortcrust pastry and roll it out to fit the base and sides of the tart pan.
- Prepare the pastry: Press the pastry into the tart pan, ensuring it fits well into the sides and corners and comes slightly over the top. Prick the base lightly with a fork, then cover with a sheet of baking paper and fill with dried beans for blind baking. Bake for 10 minutes at 180°C. Remove the tart from the oven, take out the beans and baking paper, and bake for a further 10 minutes to dry the pastry. Set aside to cool.
- Make the custard: In a medium saucepan over medium heat, add the oat milk. Sieve in the icing sugar and turmeric powder, whisking to combine. In a separate glass, mix the cornstarch with 50ml of the oat milk mixture to create a slurry. Add the slurry to the saucepan, bring to a boil, and whisk continuously until the mixture thickens to a custard-like consistency. If the custard becomes too thick, add 1–2 tbsp of oat milk to thin it. Set aside.
- Prepare the frangipane: Melt the plant-based butter. In a large bowl, sieve the self-raising flour and icing sugar, then add the ground almonds. Stir in the melted butter, water, and almond extract to form a thick mixture.
- Prepare the apples: Core the apples and slice them into ½ cm thick slices. Add them to a bowl with approximately one-quarter of the custard, lightly coating each slice. Reserve the remaining custard to serve with the pie.
- Assemble the pie: Place a single layer of the custard-coated apple slices on the blind-baked pastry base. Carefully spread the frangipane mixture over the apples, creating an even layer. Arrange the remaining apple slices in a single, decorative layer on top.
- Bake: Dust the top of the pie with icing sugar and bake in the preheated oven at 170°C for 25 minutes, or until the pastry is golden and the frangipane is set.
- Serve: Remove from the oven and serve with the remaining custard for a truly delicious treat!