Elite combo. 🍎🥧🤍
Here’s a classic apple pie with proper pouring custard—simple, cozy, no nonsense.
Apple Pie (serves ~6–8)
Ingredients
- 1 shortcrust pastry (shop-bought or homemade)
- 6–7 cooking apples (Granny Smith / Bramley)
- 100 g sugar (mix of white + brown if you like depth)
- 1 tsp cinnamon
- ¼ tsp nutmeg (optional but nice)
- 1 tbsp lemon juice
- 1 tbsp cornflour
- 1 egg (for egg wash)
Method
- Heat oven to 190°C (375°F).
- Peel, core, slice apples. Toss with sugar, spices, lemon juice, and cornflour.
- Line a pie dish with pastry, fill with apples.
- Top with pastry lid, crimp edges, cut steam holes.
- Brush with egg wash, sprinkle a little sugar.
- Bake 40–45 min until golden and bubbling.
- Rest 10–15 min (important unless you like apple lava).
Proper Custard (not instant 👀)
Ingredients
- 500 ml whole milk
- 4 egg yolks
- 50 g sugar
- 1 tsp vanilla
- 2 tsp cornflour
Method
- Heat milk gently until steaming (don’t boil).
- Whisk yolks, sugar, cornflour, vanilla.
- Slowly pour hot milk into eggs, whisking.
- Return to pan, cook on low, stirring constantly.
- Thick when it coats the spoon. Do not walk away.
Pro tips
- Add a handful of raisins or sultanas to the apples if you’re feeling old-school.
- A splash of calvados or brandy in the filling = chef’s kiss.
- Custard should be pourable, not wallpaper paste.
If you want:
• a super-fast version,
• vegan custard, or
• the British vs American apple pie debate,
say the word 😄
