With Autumn officially upon us and Halloween around the corner, these apple pies remind of cosy nights in with friends and family.
This season is all about apples, plums, blackberries, pumpkin, beetroot, pears and squash.
Baked Apple Custard Pies
Preparation time: 20 minutes + chilling (45 minutes)
Cooking time: 35 minutes
Total time: 55 minutes
- 240g McDougalls Plain Flour, plus extra to dust
- 1 tsp ground cinnamon
- 120g unsalted butter, cubed and chilled
- 3 tbsp icing sugar
- 1 Waitrose British Blacktail free-range egg, separated
- 1 tsp whole milk
- 8 seasonal large apples
- 100g fresh vanilla custard
- 1 tbsp Calvados brandy (optional)
- 2 tbsp granulated sugar
- For the pastry, whizz the flour, cinnamon, butter and a pinch of salt in a food processor until it resembles breadcrumbs. Add the icing sugar, pulsing to combine.
- Beat together the egg yolk and milk with a fork, then tip in and whizz until it forms a rough ball (add a drop of cold water if it's too dry)
- Bring together with your hands, fletten into a disc and wrap in cling film; chill for 45 minutes
- Using a small, sharp knife, cut out the core of the apple without cutting through the base to make a 4cm-wide 'bowl'
- Whisk the custard with the Calvados (if using) and divide between the apples
- On a lightly floured surface, roll out the pastry to the thickness of a £1 coin
- Use a cookie cutter to stamp out 8 rounds that are larger than the holes in the apples (about 7cm).
- Dampen the edges of the pastry with water and stick one on top of the apple. Re-roll the trimmings and make shapes you decorate to add on top - we love to do leaves but get creative! Cover and chill.
- Preheat the oven to 200*C, gas mark 6.
- Whisk the egg white until frothy, then brush the froth onto the pastry. Sprinkle generously with granulated sugar and sit the apples in a baking dish
- Bake on a lower shelf int he oven for 30-35 minutes utnil the pastry is golden. Serve with extra custard if preferred
Find more seasonal recipes from Waitrose by clicking here.