September 18: Apple pie is pretty iconic in itself and with custard it only takes it to another level. A good apple pie with custard surely makes your day. Sautéed apples and creamy vanilla custard create the ultimate autumnal pie, elegant and perfect for the International Apple Pie Day.
Celebrating International Eat an Apple day
International Eat an Apple Day has a very interesting history. International Eat an Apple Day has its roots in thousands of cultural celebrations around the globe where the apple is honoured.
Its presence in multiple mythologies shows how important it was, to the Norse the goddess Iðunn gave out apples that granted eternal youth, a story that carried over to the Greeks in one of the 12 Labours of Heracles, where he was sent to pick a golden apple of the Tree of Life in the Garden of Hesperides. An apple was also responsible for the start of the Trojan War, tipped off in a feud over who was the most beautiful.
International Eat an Apple Day encourages people to share their experiences with this wildly eaten fruit and even create some of their very own special ones.
Why are apples so nutritious?
Apples are loaded with important nutrients, including fibre, vitamins, minerals, and antioxidants. One medium apple provides the following nutrients:
- Calories: 95
- Carbs: 25 grams
- Fibre: 4.5 grams
Copper, Potassium, Vitamin K and in particular, Vitamin C act as an antioxidant to neutralize harmful compounds known as free radicals and protects against disease. Apples are also a great source of antioxidants like quercetin, caffeic acid, and epicatechin.
There are several other health benefits like supporting weight loss, improving bone health, promoting brain function, protecting against asthma and reduce the risk of diabetes.
Ingredients to make Apple pie with custard
1kg of apples
1 cup caster sugar
Juice of ½ lemon
3 cups plain flour
⅓ cup custard powder
1 cup icing sugar
350g chilled unsalted butter, chopped
3 egg yolks, plus 1 lightly beaten
egg to brush
1 vanilla bean, split, seeds scraped
8 egg yolks
½ cup caster sugar
300ml pure cream
Steps to make Apple pie with custard
Take pastry, place flour, custard powder, sugar and a pinch of salt in a processor. Add butter and process until the mixture resembles breadcrumbs. Add yolks and process until pastry comes together in a smooth ball. Divide into 2, then knead each into flat discs. Enclose in plastic wrap and refrigerate for 1 hour.
Peel and core apples. Place in a pan over medium heat with sugar, juice and spices. Cook 10 minutes or until the fruit is tender but still holds its shape. Cool, and then discard spices.
For the custard, place milk, cream, vanilla pod and seeds in a pan over medium heat. Bring to just below boiling point, then set aside for 15 minutes to infuse. Meanwhile, whisk yolks and sugar in a bowl until thick and pale, then gradually whisk in the warm cream mixture to combine (discarding vanilla pod). Return mixture to pan over low heat. Stir with a wooden spoon for 6 minutes or until thick enough to coat the back of a spoon. Strain through a sieve. Cool, then cover the surface with plastic wrap to prevent skin from forming. Chill until needed.
Preheat oven to 180°C. Roll out each pastry disc between 2 sheets of baking paper to 3mm-thick, 28cm circles. Place 1 circle on a baking tray, leaving the bottom sheet of paper in place as lining. Pile apple mixture in the centre, leaving a 3cm border, then brush border with egg.
Top with remaining pastry, press down the border, then trim edges into a neat circle. Pinch edges with your fingers to seal. Brush top with beaten egg, then bake for 30 minutes. Remove, sprinkle with caster sugar, then bake for a further 10 minutes until golden. Serve with the custard.