This article originally appeared in the October 2015 Issue: Craving Comfort. Read it here!
Recipe by Hong Kong based food blogger MyLittleHongKongKitchen
Styling by Jo Lorenz of La Maison de Lorenz
Photography by Sophie Jin of Today Tomorrow Photography
- 450g plain flour
- 250g chilled unsalted butter
- 260g caster sugar
- 2 eggs
- 7 granny smith apples
For the custard
- 100 ml double cream
- 350 ml whole milk
- 1 1/2 tbsp corn starch
- 100g caster sugar
- 2 egg yolks
- 1 1/2 tsps vanilla extract
- Make the pastry by combining the flour and butter and rubbing together until you have a breadcrumb consistency. Add 60g sugar, beaten eggs and 3-4 tablespoons of cold water to the flour and butter and bring together into a dough. Turn out onto a floured surface. Cut the dough in half - wrap one half in cling film and roll the remaining dough out into a round about 3mm thick. Line a fluted tart tin with dough, ensuring there is an overhang in case the pastry shrinks during cooking. Prick the pastry all over with a fork and refrigerate for 20 minutes. Once chilled, line the case with baking paper and fill with baking beans. Blind bake in a preheated oven at 150c for 12-15 minutes, take out the beans and bake for a further 8-10 minutes or until the pastry is golden and dry. Allow to cool. Using a sharp knife, trim away the excess pastry to neaten the edges.
- Peel and dice the apples and place into a saucepan with 150g sugar. Simmer for 10 minutes until the apples have released their juices and have softened slightly. Drain and allow to cool.
- Roll out the second half of the dough in the same way as before and cut into long strips. When cooled, fill the pastry case with the cooked apples and, creating a lattice, place the strips over the filling, tucking the ends into the pie so there is no overhang. Brush the top of the pastry with egg white and sprinkle the remaining 50g caster sugar over the top. Increase the oven temperature to 200c and bake the pie for 20-30 minutes until the pie is golden brown and crisp. Allow to cool.
- For the custard, begin by heating the milk and cream in a saucepan. In a separate bowl, whisk the egg yolks, sugar, vanilla and corn starch together until you get a smooth yellow mixture. Just before the milk and cream reach a boil, take it off the heat and slowly pour into the egg mixture, whisking vigorously so as not to allow the eggs to scramble. Wipe the pan clean and pour the mixture back in, place over low heat and stir continuously until the custard thickens. Serve warm or cold over the apple pie.