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This was based on Steve’s entry in our annual apple pie competition in 2023. It has a frangipane layer, tart bramley apples in a custard and on crispy shortcrust pastry base. It is simple and elegant and is so good!

An image of Almond and Custard Apple Pie

Almond and Custard Apple Pie


This pie is based on Steve’s entry in our annual apple pie competition in 2023. It features a frangipane layer, tart Bramley apples in custard, all on a crispy shortcrust pastry base. Simple, elegant, and absolutely delicious!

Takes 50 minutes

Serves 10

Ingredients
 

  • 500 g Bramley cooking apples
  • 325 g shortcrust pastry

Custard

  • 500 ml oat milk
  • 80 g icing sugar
  • 1/10 tsp turmeric powder
  • 5 tbsp cornstarch

Frangipane

  • 150 g ground almonds
  • 130 g icing sugar
  • 95 g self raising flour
  • 115 g plant based butter
  • 3/4 tsp almond extract
  • 3 tbsp water

Instructions
 

  • Preheat the oven to 180°C.
    Grease a 9-inch (23 cm) tart pan that is 1.5 inches (4 cm) high.
    Defrost the shortcrust pastry and roll it out to fit the base and sides of the tart pan.
  • Prepare the pastry:
    Press the pastry into the tart pan, ensuring it fits well into the sides and corners and comes slightly over the top.
    Prick the base lightly with a fork, then cover with a sheet of baking paper and fill with dried beans for blind baking. Bake for 10 minutes at 180°C.
    Remove the tart from the oven, take out the beans and baking paper, and bake for a further 10 minutes to dry the pastry. Set aside to cool.
  • Make the custard:
    In a medium saucepan over medium heat, add the oat milk. Sieve in the icing sugar and turmeric powder, whisking to combine.
    In a separate glass, mix the cornstarch with 50ml of the oat milk mixture to create a slurry. Add the slurry to the saucepan, bring to a boil, and whisk continuously until the mixture thickens to a custard-like consistency.
    If the custard becomes too thick, add 1–2 tbsp of oat milk to thin it. Set aside.
  • Prepare the frangipane:
    Melt the plant-based butter.
    In a large bowl, sieve the self-raising flour and icing sugar, then add the ground almonds.
    Stir in the melted butter, water, and almond extract to form a thick mixture.
  • Prepare the apples:
    Core the apples and slice them into ½ cm thick slices. Add them to a bowl with approximately one-quarter of the custard, lightly coating each slice.
    Reserve the remaining custard to serve with the pie.
  • Assemble the pie:
    Place a single layer of the custard-coated apple slices on the blind-baked pastry base. Carefully spread the frangipane mixture over the apples, creating an even layer.
    Arrange the remaining apple slices in a single, decorative layer on top.
  • Bake:
    Dust the top of the pie with icing sugar and bake in the preheated oven at 170°C for 25 minutes, or until the pastry is golden and the frangipane is set.
  • Serve:
    Remove from the oven and serve with the remaining custard for a truly delicious treat!
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