serves
6
prep
45 minutes
cook
1 hour
difficulty
Easy
serves
6
people
preparation
45
minutes
cooking
1
hour
difficulty
Easy
level
Ingredients
- 220 g plain flour
- 2 tbsp caster sugar
- 110 g unsalted butter, chilled, chopped
- 1 egg yolk
- pouring cream, to serve
Custard apple and apple filling
- 4 large (about 800 g) Granny Smith apples, peeled, cored, sliced
- 1 (about 550 g) custard apple, seeds removed, flesh scooped
- 110 g (½ cup) caster sugar
- 2 tbsp plain flour
- 1½ tsp ground cinnamon
Topping
- 105 g (¾ cup) plain flour
- 75 g (⅓ cup) caster sugar
- 65 g (¼ cup firmly packed) brown sugar
- 100 g unsalted butter, chilled, chopped
Chilling time 2 hours
Instructions
To make pastry, process flour, sugar and butter in a food processor until mixture resembles crumbs. Whisk egg yolk with 60 ml (¼ cup) iced water and add to flour mixture. Process until mixture comes together to form a dough. Shape into a disc and wrap in plastic wrap. Refrigerate for 2 hours.
Roll out pastry to 5 mm thick and use to line a 22 cm pie pan, trimming excess. Refrigerate until needed.
To make filling, combine all ingredients in a bowl and set aside.
Preheat oven to 180°C. To make topping, combine flour, sugars, butter and a pinch of salt in a food processor and process until mixture resembles coarse crumbs. Spoon filling into pie pan, spreading evenly, then spread with topping. Bake for 1 hour or until apples are tender and pastry is golden. Serve warm with pouring cream.
Photography Chris Chen. Styling Kirsten Jenkins.
As seen in Feast magazine, July 2014, Issue 33.
Cook's Notes
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
