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Apple Pie and custard

by Ada Parisi
5 min read
Crostata di mele e crema pasticcera: il dolce perfetto. Con video ricetta

Apple Pie and custard. Traditional recipe for a dessert of absolute goodness, protagonist of many snacks. I really like the modern cakes, desserts with combinations and hazardous combinations, but when I see a dessert with apples I melt. Especially, I have to admit, If it is a traditional sweet, because in my opinion the apples are valued up to simple combinations, as those with the shortcrust pastry, with the CUSTARD or the CRÈME ANGLAISE, with dried fruits and sweet cinnamon and lemon with soft and perfumed.

To remove any doubt about the correct procedure, you will also find the VIDEO RECIPE Step by step this simple but amazing and tart, As always, Remember, you can also subscribe to my You Tube Channel in order not to lose any of my tutorials.

I know it may seem strange to have a site about cooking for years and never have posted the recipe for a pie with apples and cream, so now with this simple sweet remedy, good, reminiscent of l & #8217; childhood. I advise you to prepare one day in advance, and keep in refrigerator, both the pastry is the custard: so then have dialled the cake in 10 minutes and you're guaranteed to perfect textures. Obviously, I urge you not to lose my special on RECIPES WITH APPLES, sweet but also savory.

The pie with apples and custard is a sweet for everyone and every hour of the day: at breakfast with a cup of milk, a snack or afternoon tea, dinner accompanied by a chocolate sauce or ice cream to pamper guests. Sweet day!

Crostata di mele e crema pasticcera: il dolce perfetto. Con video ricetta

APPLE TART AND CUSTARD (doses for a cake of 26-28 centimeters in diameter)

Portions: 8 Preparation: cooking:
Nutrition facts: 250 calories 20 fat
Rating: 5.0/5
( 1 voted )



250 grams of flour 00

120 grams of cold butter

a large pinch of salt

90 grams caster sugar

a pinch of cinnamon

1 egg yolk

cold whole milk, to taste


750 ml whole milk

6 egg yolks

65 grams of corn starch or flour 00

150 grams of caster sugar

grated rind of one lemon organic


4-5 tart apples

40 grams of sugar

cinnamon, to taste

50 milliliters of cognac, Rum or brandy

a little lemon juice


First, look carefully VIDEO RECIPE step by step.

For the pastry that will serve to prepare the tart with cream and apples (that you can safely prepare one day in advance): put the flour on the work surface, Salt, sugar, ground cinnamon and the cold butter, diced. Knead everything with your fingertips until the mixture to crumbs, then add the egg yolk and continue to knead.

If you had to struggle to obtain a bound and homogeneous, Add a tablespoon of cold milk. Before adding more, though, make sure the previous dose has been absorbed and that we really need, because the dough should not be wet. When you've got a yellow dough, smooth, dry, make a roll and wrap it in plastic wrap. Store shortcrust pastry in the refrigerator for at least an hour.

For the custard, You can prepare a day in advance: put the egg yolks in a bowl and crush them with a whip along with half the sugar. Mix flour or corn starch with the rest of the sugar and add the egg yolks, stirring constantly, until you have a smooth batter. Heat the milk with the grated lemon rind, but without bringing to the boil. Remove the milk from the heat, filter it to remove lemon peel and pour flush on the egg mixture, sugar and flour, always shut with whip. Cook over low heat, stirring constantly, until the cream has thickened. Once the cream will be dense, get Simmons over a very low heat and stirring constantly for 2 minutes. Remove the custard from the heat, pour into a bowl and cover with plastic wrap in contact. Allow to cool completely, then refrigerate.

Apple Pie and custard

Wash apples, Peel and cut in half, then into quarters. Remove the stalk, the seeds and fibrous inside and slice them thin. Put the apples in a bowl with brown sugar, cinnamon, a little lemon juice and cognac, then mix and let soak for a few minutes.

Preheat the oven to 180 degrees static. Grease and flour a Loaf pan hinged tart, roll out the pastry to a thickness of about half a centimeter and coat the bottom and sides of the Pan. Lightly prick the base with a fork and spread the custard in an even layer. Cover with slices of apples (I put in a radial pattern but place them as Favorites) and bake the tart and custard apples for 40 minutes or until the pastry is golden Remove from oven and allow to cool.

If you want, Once the Apple Tart and custard is cold, you can polish it with a little neutral apricot jelly dissolved in very little water. Bon appétit!

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Between 31 October 2018 - 14:48

Hi Ada, wow that goodness. I want to try it myself and therefore I ask: I can use the golden apples? Can I omit the liqueur and I can prepare all the tart the day before (including cooking?) Thank you very much!!

Ada Parisi 31 October 2018 - 14:54

Hello Francesca! Yes, you can use apples you prefer, omit the liquor and you can make it the day before, Indeed, it tastes even better armonizzerano. Let me know! ADA

Marta 28 October 2018 - 12:35

Done yesterday: exquisite! It reminds me a little 'a preparation that was my grandmother, and I have never been able to repeat for good: it was apples and pears, often both, whole, sunk into the custard and baked. On the surface emerged the sauce fruit, but in the form of gelatin. Anything to you? In particular, what I remember is whether the fruit was cooked before or together with custard…
A hug

Ada Parisi 29 October 2018 - 11:12

Hello Marta, Thanks, I'm so happy you enjoyed! The preparation you mention could be baked custard baked with fruit, I often prepare it with a base of pastry, either directly in the pan. Find different recipes on the site looking CREAM COOKED, But I put raw fruits and there is no gelatin over. Take a look, Try a maybe and let me know if you remember that your grandmother. A hug, ADA

Marta 29 October 2018 - 13:19

Thanks Ada: in fact I watched the custard with pears and it seems like I, with the difference that the pears and apples my grandmother put the whole sunk in the cream, so of course the level of the cream resulted higher. We put jelly, but I think the gelatinous droplets were nothing but the juice released from the surface fruits and caramelized: I'll try and let you know.

Ada Parisi 30 October 2018 - 15:36

Certain, try and let me know, I am very curious. A warm greeting, ADA

Alexander 10 November 2017 - 19:18

Hi Ada.
another fantastic recipe.
Lance’ definitely…I thought I'd put the cassata in glass for the Christmas cake and now I'm going to try’ This tart and lighthouse’ even this for christmas :)

Alexander :)

Ada Parisi 12 November 2017 - 19:51

Thanks Alessandro! I'm quite sure that you will like! Among other things you can prepare before each part, so you benefit given the extra work that is there at Christmas. A hug, ADA


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