Ingredients
For the Pie Crust:
- 2 1/2 cups all-purpose flour
- 1 cup (2 sticks) unsalted butter, cold and cut into small cubes
- 1 teaspoon salt
- 1 tablespoon granulated sugar
- 6-8 tablespoons ice water
For the Apple Filling:
- 6-8 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
- 1/2 cup granulated sugar
- 1/4 cup brown sugar
- 2 tablespoons all-purpose flour
- 1 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground cloves
- 1 tablespoon lemon juice
For the Creamy Custard:
- 1 cup heavy cream
- 1/2 cup whole milk
- 1/2 cup granulated sugar
- 4 large egg yolks
- 2 tablespoons cornstarch
- 1 teaspoon vanilla extract
- Pinch of salt
Preparation
- Prepare the Pie Crust: In a large mixing bowl, combine the flour, salt, and granulated sugar. Add the cold, cubed butter and use a pastry cutter or fork to cut the butter into the flour mixture until it resembles coarse crumbs. Gradually add the ice water, 1 tablespoon at a time, mixing with a fork until the dough just begins to come together. Divide the dough in half, shape each half into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.
- Make the Apple Filling: In a separate bowl, toss the sliced apples with the granulated sugar, brown sugar, flour, cinnamon, nutmeg, cloves, and lemon juice until well coated. Set aside while you prepare the custard.
- Prepare the Creamy Custard: In a saucepan, heat the heavy cream and whole milk over medium heat until it just begins to simmer. In a separate bowl, whisk together the egg yolks, granulated sugar, cornstarch, vanilla extract, and salt until smooth and pale in color. Gradually pour the hot milk mixture into the egg yolk mixture, whisking constantly to temper the eggs. Return the mixture to the saucepan and cook over medium heat, stirring constantly, until thickened and coats the back of a spoon. Remove from heat and let cool slightly.
- Preheat the Oven: Preheat your oven to 375°F (190°C). Roll out one disc of chilled pie dough on a lightly floured surface to fit a 9-inch pie dish. Transfer the rolled-out dough to the pie dish and gently press it into the bottom and sides. Trim any excess dough and crimp the edges as desired.
- Assemble the Pie: Arrange the sliced apple filling in an even layer over the prepared pie crust. Pour the slightly cooled creamy custard over the apples, spreading it evenly with a spatula.
- Top with Second Crust: Roll out the second disc of chilled pie dough on a lightly floured surface and place it over the filled pie. Trim any excess dough and crimp the edges to seal. Cut a few slits in the top crust to allow steam to escape during baking.
- Bake the Pie: Place the assembled pie on a baking sheet to catch any drips and bake in the preheated oven for 45-55 minutes, or until the crust is golden brown and the filling is bubbling and set. If the edges of the crust start to brown too quickly, cover them with aluminum foil halfway through baking.
- Cool and Serve: Allow the pie to cool on a wire rack for at least 1 hour before slicing and serving. Serve warm or at room temperature, optionally with a scoop of vanilla ice cream or a dollop of whipped cream.
- Tips for Success:
- For the flakiest pie crust, handle the dough as little as possible and keep all ingredients and equipment cold.
- Feel free to adjust the amount of sugar and spices in the apple filling to suit your taste preferences.
- Make sure to let the custard cool slightly before pouring it over the apple filling to prevent the apples from cooking prematurely.
Enjoy !
