Nutritional Info

Nutrition Facts

Serving Size 1 (243g)

Calories 481
Calories from Fat 156 (32%)
Amount Per Serving %DIV
Total Fat 17.3g 27%
Saturated Fat 9.6g 48%
Monounsaturated Fat 5.8g
Polyunsaturated Fat 1.9g
Trans Fat 0.0g
Cholesterol 112.1mg 37%
Sodium 198.6mg 9%
Potassium 174.1mg 4%
Total Carbohydrate 64.8g 22%
Dietary Fiber 1.1g 4%
Sugars 60.7g
Protein 13.7g 27%

Ufoodz Newsletter

Stay informed on our latest news!

Syndicate content
Recipe Description
Sweet, crisp autumn apples are the best choice when baking apple pie.  This pie features the addition of sweet custard baked right in.  A great twist on the traditional apple pie recipe.
Prep time
30 min
Cook time
1 hr
Ready In
1 hr 30 min


Serves Tool

Serves To:USMetric
2/3 Cup(c)  cream
1 Tablespoon(T)  sugar
1/2 Teaspoon(t)  vanilla extract
1 1/3 Cup(c)  flour
2   eggs
2 Tablespoon(T)  superfine granulated sugar
8 Tablespoon(T)  butter
3   cloves (optional)
1 Tablespoon(T)  sugar
2 Pound(lb)  apples


Preheat the oven to 350°F.  First make the shortcrust pastry and set aside.  Cream the butter and sugar together by hand or in a food mixer.  Add the eggs and beat for several minutes.  Reduce the speed and mix in the flour.  This pastry needs to be chilled for at least 1 hour, otherwise it is difficult to handle.  Peel and core the apples and chop into chunks.  Put into a 3 3/4 cup pie dish.  Add sugar and cloves, if desired.  Roll the pastry into a sheet 1/2 inch thick and cut several strips to fit on to the lip of a 3 3/4 cup pie dish.  Brush the tip of the dish with cold water and press the strips of pastry firmly on.  Brush the pastry strips with cold water and then press the pastry lid firmly down onto the edges.  Trim off the excess pastry.  Flute the edges and scallop with the back of a knife.  Brush the pie with beaten egg.  Cut some pastry leaves from the excess pastry and use to decorate the pie.  Cut a hole in the center.  Brush with egg again.  Bake in a preheated oven at 350°F for 30 minutes, until the apple is almost cooked (test with a skewer).  Beat the egg and sugar together, then mix in the cream and vanilla extract.  Open up the hole in the center of the pie if necessary, and pour in the custard from a jug.  Put the pie back into the oven for a further 25 to 30 minutes, or until the custard has set.  Sprinkle the pastry with a little sugar and serve.

Additional notes

There are not reviews for this recipe.

Send Recipe By Email

Apple Custard Pie
Enter multiple addresses on separate lines or separate them with commas.