This recipe is based on a recipe from Hilda Huiskamp. In 2006 she won a contest with this recipe. And indeed the recipe is delicious. Fresh, sweet and creamy.
And hereby the recipe:
- 250 grams flour;
- 2 teaspoons baking powder;
- 1 egg;
- 250 grams sugar;
- 150 grams butter, room temperature;
- 1 kg cooking apples;
- 40 grams custard;
- 1 teaspoon vanilla-extract;
- 750 mL heavy cream.
- Baking form 26 cm round diameter;
- Baking paper;
- Aluminium foil;
- Plastic foil.
Preheat the oven to 180 degrees Celsius. Place the rack at 1/3 from the bottom.
Knead a dough by combining flour, 125 grams sugar, baking powder, 1 egg and 150 grams of butter. Wrap the dough in plastic foil and let the dough rest for 30 minutes in the refrigerator. Cover the baking form with baking paper (including the side walls). Roll the dough to a circle with a diameter of 34 cm. Place the dough in the baking form and remove the excess dough with a knife. Peel the apples and remove the core. Cut every apple in 8 pieces. Put the apple pieces vertical on the dough and fill the form as good as possible.
Measure 150 milliliters of heavy cream and poor it in a bowl. Ad 125 grams sugar, 40 grams of custard and the vanilla-extract and whisk well. Bring the rest of the heavy cream to a boil. Take of the heat and whisk the custard mixture in it. Whisk very well and put back on low heat. Warm until the custard thickens. Poor the custard over the apple parts.
Place the pie in the oven. Check on regular basis if the top isn't browning to much. If so place aluminium foil on top until the baking time is done, after 70 minutes. Take the pie out of the oven and let it cool down until room temperature. Then put the pie in the refrigerator and let it stiffen for about 3 hours or more.