If I had to pick an adjective to describe myself I wouldn’t have doubts, I’d say gluttonous. I often succumb to gluttony, so much that cakes, desserts and biscuits are never missing from my house. Making them relaxes me, and I love that inebriating sweet sell coming from the oven and expanding throughout the kitchen while it cooks.
One of the recipes I make most often is the apple pie with a heart of custard. A true delicacy, a unique delight for adults and for children. It’s easy to make and it will make a great impression with your guests. Guaranteed!
So here’s the recipe, with the ingredients you need and the method for making it.
Ingredients for the custard
- Whole milk: 500 ml
- Sugar: 100 gr
- Flour: 50 gr
- Yolks: 4
- Vanilla extract (optional): 1 packet
Ingredients for the pie dough
- Apples (already peeled): 600 gr
- Sugar: 200 gr
- Eggs: 3
- Vanilla yoghurt: 125 gr
- Soft margarine: 70 gr
- Flour: 200 gr
- Dessert yeast: 16 gr
- Salt: a pinch
- Lemon (juice and peel): 1
- Rum: 2 tablespoons
Ingredients for decorating
- Icing sugar: to taste
To start, make the custard. In a pot, join and amalgamate the yolks with the sugar. Then add the flour, the vanilla extract, and drizzle in the milk.
Amalgamate everything well and put the pot on the stove with a medium-low fire, keep stirring so that the mixture doesn’t stick to the bottom of the pot. When it’s dense, the custard will be ready.
Now wash and peel the apples and then cut them to slices. Since half of them will have to be put inside and the others on top of the cake, divide them into two parts already (I do it for practicality reasons). Then put the lemon juice and the rum on them.
Finally, make the pie dough. In a bowl, whisk the eggs with the sugar. After that, add the softened margarine, the vanilla yoghurt, a pinch of salt and the lemon peel, still amalgamating. Whisk for a few minutes and then add the sifted flour and yeast. When you get a creamy and homogeneous mixture, divide into two parts.
Put butter and flour on a 26-cm diameter baking tin and pour half of the mixture inside of it. Cover it with a layer of apples (half the dose), and then pour custard on them and delicately level it with a spoon.