Apple Pie with Custard

Pastry:

1 ¼ cups plain flour

2 tbsp caster sugar

90g unsalted butter

1 egg yolk

1 tbsp ice cold water

2 tbsp milk

2 tbsp raw sugar

2 pie foils

Apple Mix:

2 medium Granny Smith apples, peeled, cored and cut into 1cm dice

¼ cup caster sugar

1 tbsp lemon juice

¼ tsp ground cinnamon

Custard:

2 tbsp custard powder

1 ¼ cup milk

1 tbsp sugar

Method:

Preheat oven to 180oC.

Place flour, sugar and butter into the food processor and blend until the mixture resembles bread crumbs.

Add egg yolk and iced water and blend for a short time – just until mixture begins to come together.

Wrap mixture in cling wrap and chill for 10 minutes.

Grease pie dishes and place onto the baking tray so that it is stable to move in and out of the oven.

Knead pastry lightly.

Roll pastry out thinly between two pieces of baking paper and press into pie dishes and up the sides.

Pierce the bottom of the pastry casing with a fork. Top with apple mix.

Place the apple, sugar, lemon juice and cinnamon in a large saucepan and mix to combine. Cook over low heat, stirring occasionally until the apples are soft. Transfer to pastry cases.

Roll the last piece of pastry and cut into 1 1/2 cm strips and lattice each pie. Brush with milk and sprinkle with raw sugar.

Custard:

Combine custard powder and ¼ cup of the milk in a small jug. Stir until smooth.

Place custard mixture, sugar and remaining milk in a small saucepan over medium-low heat, stirring constantly until custard comes to the boil and thickens. Simmer, stirring for 1 minute.

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