Apple crumble pie with custard and pecans



I absolute love apple crumble! It’s something I make a couple of times every autumn but this year I decided to make a few changes and turn it into an apple crumble pie with custard and pecans.

The custard is added on top of the apples and the pecans are included in the crumble. It’s easy to make but you want to be careful not to mix the crumble too much. I got distracted while mixing and ended up with a very fine crumble.



Adjust Servings
175g cold unsalted butter
200g self-raising flour
75g pecan nuts
150g granulated sugar
25g custard powder
375ml full-fat milk
4tbsp caster sugar
8g vanilla sugar Or a few drops of vanilla essence
3 small red apples
2tsp cinnamon powder
1 shortcrust pie base


Preheat the oven to 160°C fan
Put the pie base in a pie dish (no paper on the bottom).
Put parchment paper on top, add baking beans or ceramic weights and bake for 10 minutes. Take the weights away along with the parchment paper and bake for another 10 min.
Mark as complete
Slice the apples into quarters
And then slice each piece into small chunks.
Put the apples on top of the base after taking it out of the oven and sprinkle the cinnamon on top.
Mark as complete
For the custard:
Take about 5 tablespoons of milk from the milk. Add it to a jug and mix in the custard powder. Add the remaining milk along with the vanilla sugar and the caster sugar to a small pot. Bring to a boil. As soon as it boils, turn off the heat.
To avoid lumps in the custard, it's now important to balance the heat between the cold milk with the powder and the hot milk with the sugar. To do so, add a few tablespoons of hot milk to the cold one, one at a time. Make sure to mix well after each table spoon. Add about 10 tbsp. Then poor the milk with the powder into the milk with the sugar. Mix very well and turn the heat back on to allow the custard to thicken. Continue to mix while it thickens for a few minutes. Once it's thick enough you remove it from the heat immediately. Remember that this is going to be the base of the pie, if it's too runny it will just slide away when you start cutting the pie.
Mark as complete
Pour the custard over the apples.
Pop the pie back in the oven for 20 minutes.
Mark as complete
Start on the crumble 10 min before taking the pie out
Crush the pecans
Add the flour, granulated sugar, pecans and butter to a pot and mix at low speed until you get a clumpy mix.
Mark as complete
Put the crumble on top of the pie
Increase the oven temperature to 175°C fan and cook for another 20 min or until golden brown.
Mark as complete
The apples in the photo are not the apples used in the recipe, they would have tasted horrible!

Leave a Reply

Your email address will not be published. Required fields are marked *