A French apple pie with custard. Crisp short pastry, creamy rich custard and juicy apples. It looks very fancy, but can be made in the same time as a Dutch apple pie.
Tarte aux Pommes à l’Alsacienne (serves 8)
Adapted from “Ripailles – Stéphane Reynaud”
Pâte Brisée (enough for 2 crusts, freeze half)
250 g flour
125 g butter
50 ml cream
Sift the flour, make a hollow and add the egg, the cream and the softened butter.
Knead the mixture together, pushing down hard with the palm of your hand to completely incorporate the flour. Add a little water if necessary.
Form into 2 disks and wrap with cling film. Place the first one in the fridge for 30 minutes. Wrap the second one with a second layer of cling film and place in the freezer for up to 2 weeks. Move from the freezer to the fridge the evening before you want to use it.
Tarte aux Pommes à l’Alsacienne
1/2 recipe pâte brisée
200 ml cream
100 ml milk
100 g brown sugar
1 vanilla pod, seeds only
Preheat the oven to 180C.
Roll out the chilled pastry and use it to line a deep pie dish.
Peel the apples, cut them into quarters and core. Slice them, but leave the bottom attached. Arrange pretty on the pastry.
Whisk the eggs with the cream and milk, and add the sugar and vanilla. Pour this mixture over the tart, it is easiest to do this when you already placed the pie dish in the oven, this prevents spilling.
Cook the pie for 30 minutes, or until the top has browned and the custard still has a slight wobble.