Custard Apple Pie
3 medium granny smith apples
2 Tbl honey
1 Tbl cinnamon
1 tsp cloves
1 tsp powdered ginger
1-inch nub of fresh ginger (peeled and grated)
Pinch of salt
2 Tbl all-purpose flour, or 1 tsp xanthan gum
2 cups of heavy cream (or 1-15oz can of coconut milk)
1 Tbl honey
4oz unsalted butter
1 cup coconut flour
1 cup almond flour
1 tsp salt
½ cup custard
1 cup heavy cream
Thinly slice the apples or chop into a medium dice. Either way works well for this recipe. Leave the peel on the apple.
Coat the apple slices in the remaining ingredients, and let sit (macerate) for about 30 minutes.
Combine all the ingredients and stir into a cohesive mixture.
Press evenly into a pie pan (8 inch works best). Set aside.
Add a little more butter if the crust is too crumbly to hold shape.
Heat the cream or coconut milk on the stove top until it just starts to steam.
Whisk the eggs in a small bowl and slowly whisk in the hot cream. This process is called tempering.
Give the apples a quick toss and pile them into the pie crust with any juices that may be left in the bowl.
Bake this at 350F for about 20 minutes to break down the apples a little bit.
Pour half of the custard into the half-baked pie and return to the oven.
Bake until the custard is just barely set. About 15 more minutes.
While the pie is baking, pour the remaining custard into a small saucepan and cook over medium-low heat, stirring constantly, until the custard is thickened. Refrigerate.
Allow the pie and remaining cooked custard to cool completely.
Whip the cooled custard with 1 cup of heavy cream until soft peaks form.
Top the cooled pie with the whipped cream and custard mixture and enjoy!
This pie is especially good the next day!
Let me know what you think of this recipe.
I’m thinking the crust could be better, although it is pretty delicious.