From Martha Stewart Living
What was the one food your Mum made when you were a child that you crave even now?
Mine is Apple Pie preferably with custard. I just love it and it’s my comfort food when the weather turns autumnal. My mum just makes the best apple pie (and it generally looks like the one above), I’ve tried to replicate what she does but I’ve never managed it. I make a good one, but not a patch on the one my Mum effortlessly produces time after time – she is a marvel 
When we were in Vancouver we went to Sophie’s Cosmic Cafe (a must visit if you are in Vancouver!) and they had the most wonderful tall apple pie. It’s just amazing, and you need at least two people to eat it, or that’s what my husband told me!
- Photo Credit: Yelp.ca
So due to the massive amount of apples I have going to waste in my garden at the moment, I thought this weekend I’d try and make a version of the Sophie’s Apple Pie this weekend.
Click through for the deep dish recipe from Martha Stewart and my custard recipe…
From Martha Stewart Living
Ingredients
Serves 10
- Pate Brisee (Pie Dough)
- 5 1/2 pounds firm, tart apples, such as Empire
- 1 cup sugar, plus 1 tablespoon for sprinkling
- 2 teaspoons cinnamon
- 6 tablespoons unsalted butter
- 1/2 cup brandy
- 1 large egg yolk
- Juice of 2 lemons
Directions
- Heat oven to 450 degrees (UK 230 degrees or Gas Mark 8).
- Place 3/4 of the pate brisee on a lightly floured work surface. Roll dough out to a 12-inch-diameter circle, 1/8 inch thick, dusting work surface with flour to prevent sticking, if necessary. Brush off excess flour; roll dough around rolling pin and lift it over a deep-dish pie pan. Line the pan with the dough, pressing it into the corners. Trim dough so that it hangs over pie plate by about 1/4 inch. Roll out remaining dough to a 10-inch-diameter circle. Transfer to a parchment-lined baking sheet and refrigerate.
- Peel and core apples, then cut into 1/4- inch-thick slices. As you cut, place slices in a large bowl and sprinkle with lemon juice to prevent discoloration. In a small bowl, combine sugar and cinnamon. Toss apple slices with cinnamon sugar.
- Divide butter between 2 large skillets and melt over medium-high heat. Divide apples between skillets and cook, stirring often, until sugar melts and apples are golden and coated in syrup but still firm, 8 to 10 minutes.
- Pour brandy into a measuring cup. Pour half the brandy into 1 skillet and carefully ignite with a match. Cook until flames die down, shaking pan to toss apples in melted sugar and brandy. Repeat with remaining brandy and apples. Remove from heat and set aside.
- Transfer cooked apples to prepared pie pan, letting apples mound in center. Whisk egg yolk with 2 tablespoons water and brush mixture on edge of dough. Remove rolled pie dough from refrigerator and center over apples. Tuck edges of top crust between pie pan and bottom crust. Using your fingers, gently press crusts together along edge.
- Cut several steam vents into crust. Brush surface with egg wash and sprinkle with remaining 1 tablespoon sugar.
- Bake pie until golden brown on top, about 15 minutes. Reduce heat to 350 degrees (UK 180 or Gas Mark 4) and bake another 45 to 50 minutes. Let stand about 30 minutes before serving.
Note: To garnish the pie with candied apple peel, toss strips of apple peel with sugar and arrange on a parchment-lined baking sheet. Heat oven to 400 degrees (200 degrees or Gas Mark 6), turn off, and place baking sheet in oven overnight.
Custard Recipe
Ingredients
570ml/1 pint milk
55ml/2fl oz single cream
1 vanilla pod or ½ tsp vanilla extract
4 eggs, yolks only
30g/1oz caster sugar
2 level tsp cornflour
Method
1. Bring the milk, cream and vanilla pod to simmering point slowly over a low heat.
2. Remove the vanilla pod (wash the vanilla pod, dry and store in jar with caster sugar to make vanilla sugar).
3. Whisk the yolks, sugar and cornflour together in a bowl until well blended.
4. Pour the hot milk and cream on to the eggs and sugar, whisking all the time with a balloon whisk.
5. Return to the pan, (add vanilla extract if using) and over a low heat gently stir with a wooden spatula until thickened.
6. Pour the custard into a jug and serve at once.
7. To keep hot, stand the jug in a pan of hot water and cover the top with cling film to prevent skin forming.
