Apple crumble and custard pie recipe

Step 1

To make pastry, mix flour and sugar in a bowl and add cubed cold butter. Use your fingertips to rub butter into flour until it resembles breadcrumbs. Pour in 1-2 tbsp water, just enough until the pastry comes together. Knead lightly, then shape into a disc, wrap in clingfilm and refrigerate for at least 30 minutes.

Step 2

On a lightly floured surface, roll out pastry into a large circle and use this to line a 24cm loose-bottomed quiche tin. Trim the edges. Refrigerate for 20 minutes. Preheat oven to 160C. Line with a piece of foil and fill with beans or baking weights. Bake for 10 minutes, then remove foil and beans and return to the oven for a further 5 minutes until pastry is cooked.

Step 3

Peel apples and cut into quarters, then slice each quarter thinly. Place in a slightly overlapping layer in the base of the cooked pie crust.

Step 4

In a stand mixer or using hand-held beaters, whisk eggs and sugar until light and frothy. Add melted butter and vanilla and continue beating to combine. Add flour, then milk and cream and whisk until smooth. Pour very carefully over apples.

Step 5

Bake for 20 minutes. Meanwhile, prepare crumble topping. Place flour and butter in a bowl and rub butter into flour until it is clumpy. Stir through sugar and cinnamon. Sprinkle over pie, then return to the oven for a further 20-25 minutes until the custard is set. Allow to cool slightly before slicing and serving.