Apple and Custard Pie
Apple and custard pie is a classic dessert that has been enjoyed for many generations. The origins of this delicious treat can be traced back to England, where the combination of apples and custard was a popular choice for pies as early as the 14th century. Over time, the recipe spread to other European countries as well.
Usually, apple pie holds a special place in the hearts of people across the Balkans. The combination of sweet, cinnamon-infused apple filling encased in a flaky pastry crust resonates with many in this region. Each Balkan country has its own variation of apple pie, with some incorporating regional fruits or spices to add a unique twist to the classic dessert. Or for instance, an addition like this to creamify this masterpiece to something even better!
Whether enjoyed as a homely treat or as part of a festive celebration, Balkan apple pie showcases a delicious blend of tradition and innovation that continues to delight locals and visitors alike.
Anyone who hasn’t tried this yet, you are seriously missing out! But luckily, recipe is just down below for you to try!
Mix flour with baking powder, then add in one egg, vanilla sugar, sugar, diced room temperature butter and a pinch of salt, then mix well into dough.
Divide the dough into two pieces and wrap both in plastic foil and refrigerate for an hour.
Peel the apples and cut them into smaller pieces, then together with 50 g of sugar, cinnamon and water cook for 25-30 minutes until the apples soften, and blend in a blender and let it cool down.
Combine 100ml of milk with vanilla extract, sugar and custard mix, and put the rest of milk to boil. Once the milk reaches the boiling point, remove from heat and gradually add the custard mix into the milk while stirring with a whisk. Return to low heat and cook for 2-3 minutes until the custard thickens up, stirring constantly to prevent lumps.
Roll out refrigerated dough on a well floured surface and place in a lined casserole dish. Poke with a fork a couple of times, then cover with apples and then spread the custard over the apples.
Now roll out the other dough as well and place it on top of the custard.
Bake in a preheated oven at 180°C for 45 minutes, then let it cool down, cut into squares and sprinkle with icing sugar.
Apple and Custard Pie
Ingredients
Instructions
- Mix flour with baking powder, then add in one egg, vanilla sugar, sugar, diced room temperature butter and a pinch of salt, then mix well into dough.
- Divide the dough into two pieces and wrap both in plastic foil and refrigerate for an hour.
- Peel the apples and cut them into smaller pieces, then together with 50 g of sugar, cinnamon and water cook for 25-30 minutes until the apples soften, and blend in a blender and let it cool down.
- Combine 100ml of milk with vanilla extract, sugar and custard mix, and put the rest of milk to boil. Once the milk reaches the boiling point, remove from heat and gradually add the custard mix into the milk while stirring with a whisk. Return to low heat and cook for 2-3 minutes until the custard thickens up, stirring constantly to prevent lumps.
- Roll out refrigerated dough on a well floured surface and place in a lined casserole dish. Poke with a fork a couple of times, then cover with apples and then spread the custard over the apples.
- Now roll out the other dough as well and place it on top of the custard.
- Bake in a preheated oven at 180°C for 45 minutes, then let it cool down, cut into squares and sprinkle with icing sugar.
