What better way to kick off the first feature in the Comfort Food series for Nostalgia Pie than a post for... Apple pie? And not just any old apple pie but the first apple pie I ever watched my mum bake many years ago.
I still remember the first time I watched my Mum bake an apple pie (from scratch) and serve it with custard (not from scratch!) I was about four years old and I was sat on the kitchen work top, watching her get to work making the pastry dough; rolling it out; covering a pie dish with it before filling it with sliced fresh apples and trimming the edges. Oh and my favourite bit: sealing the edges with a fork so that it had that lined effect that pastry chefs deem 'old fashioned' but to me is the sign of a good homemade pie.
I can still taste how good it was and how the sharp, tangy apples contrasted deliciously with the sweet, creamy custard. It's still one of my favourite puddings to this day but then who isn't partial to a bit of apple pie and custard? And if it's made with puff pastry - even though Mum loves her shortcrust - then that's even better! Oh and it has got to be custard. Flavoured creams and ice-cream are all very well but nothing beats lashings of hot custard. My dad pours himself enough custard to fill the bathtub! So yes, I suppose it's safe to say that apple pie and custard is definitely a family favourite.
The apple pie that my mum baked all those years ago was based on a recipe that she found in a cook book called Good Housekeeping's Hot and Cold Puddings. It was for a fruit pie that only seems to have a pastry lid, although Mum chose to include a pastry case. But if you are more adventurous than Mum, you might like to have a go at making the custard from scratch and not just open a tin of Bird's custard powder (even if that does take me back to my childhood!)
Apple Pie With Custard
APPLE PIE
Ingredients
For the shortcrust pastry:
8oz plain flour
1/2 tsp. salt
4oz margarine or butter
Cold water to mix
For the filling:
1-2lbs of apples, peeled, cored and sliced
3-4oz sugar,
cold water
Method
Pastry
1. Sieve the flour and salt.
2. Rub in the fat until the mixture resembles breadcrumbs and no lumps of fat remain.
3. Mix carefully with cold water using a knife until a dough is formed.
4. Use your fingers for the final mixing.
5. Chill until ready to use. Then roll out and use as required.
Filling
1. Preheat the oven to 250C/450F/Gasmark 8.
2. Put prepared apples into the pie dish with sugar.
3. Add enough water to cover the bottom of the dish.
4. Roll out pastry larger than size of dish.
5. Cut a strip of pastry long enough to go around the rim of the dish.
6. Dampen rim with cold water and put on the pastry edge.
7. Press the edges together and trim them.
8. Decorate the edge of the pie and make a slit in the centre to allow steam to escape.
9. Bake for 15-20minutes to cook the pastry.
10. Then move the piedown in the oven OR lower the temperature slightly and bake for another 15 minutes until the apples are cooked.
Custard
Ingredients
1/2 pint milk
2 eggs
1oz caster sugar
1 tsp. vanilla essence/extract
Method
1. Heat the milk but do not boil.
2. Pour on to the well beaten egg, stirring.
3. Return to the pan and cook over hot water until the sauce coats the back of the spoon thinly.
4. Add the sugar and vanilla.
5. Strain and cool, stirring occasionally or serve hot.
Do you like pie and custard? What's your favourite pie? Do you remember baking with your family as a young child?
Photos: Pixabay
Word Cloud: Angel Noire
I do love my aunt's apple pie but getting cloves stuck in my teeth is not my idea of fun! I have asked her why she doesn't use ground cloves but she insists she doesn't get the same flavour!
Apple pie always reminds me of home. Some of you here may argue with this but I seriously think my mom makes the best apple pie ever. Though these days I definitely need a gluten-free piecrust!
Apple pie is loved all over the world and who wouldn't! Whenever we have a family get-together for Thanksgiving or birthdays or Christmas there's always an apple pie on the dessert table. And it's usually the first to go. In America we prefer ice-cream or sweet whipped cream. My aunt makes an amazing maple and cinnamon cream to go with apple pie.
Mum's and nans make the best puds don't they? When I go home now, I still need a bowlful of my mum's apple crumble and custard.
@Handed Down Kitchen - Haha! Me neither. Ready made custard, or even custard powder is not as readily available here as it is at home. I don't know how people live without good ol' Birds out here! Haha! If you do try the pie, please let me know how it turns out. And hopefully there won't be a second lockdown. Funnily enough I've had a massive craving for apple pie myself these last few days. I got the all the ingredients - I've just been too busy! :(
Thanks for your lovely comment my dear x