Wow! Thanksgiving was brillant; coming down with the flu not so much. I had planned to bake this pie on Saturday, but my body would not cooperate. This is turning into a tradition (not the flu) baking this Almond Custard Apple Pie and decorating the house. DF and Sydney to my surprise decorated most of the house; they know I love to put the village together and The Crèche so they waited for me to feel better to set those up.
Seven years ago, while were living in New Jersey, Sydney and I were tossing ideas off one another for a dessert to start the Christmas season. Sydney, of course wanted the dessert to have almond flavor, and I had 9 extra apples left from Thanksgiving, with those two ingredients in hand Fancy Almond Apple Pie was born. Even the crust has almond flour.
Fancy Custard Apple Pie:
- ▪ 2-recipes Pâte Sucrée aux Amandes, one for the crust and the other for the leaves
- 125 grams/ ½ -cup butter, cubed and cold
- 62 grams/ ½ -cup icing sugar
- 18 grams/1 egg yolk room temperature
- 200 grams/1 7/8-cup pastry flour
- 50 grams/1/2-cup almond flour
- Pinch of salt
- 28-52 grams/ 2- 4 Tablespoons ice cold water
Prepare your mise en place.
In the bowl of a food processor add butter, almond flour and sugar pulse between 10 to 15 times, or until the almonds and sugar is no longer visible.
Add flour and salt pulse 15 more times, or until the butter is the size of peas.
In a small bowl whisk the egg yolk and ½ of the water, add to the flour mixture, and pulse about 5 to 8 more times till amalgamated. If the dough does not come together add the rest of the water through the feeding tube and pulse about 3 to 4 times.
Dump the pie dough onto a cold lightly floured work surface and gently press the dough together. Knead the dough until it comes together. Flatten the dough into a 15 cm/6-inch disk, wrap with plastic film and store in the refrigerator for 30 to 40 minutes.
Remove the pastry dough from the refrigerator. On a lightly floured workspace roll the dough out to a 10-inch circle. Keep the excess dough. Transfer to a pie pan and place in the refrigerator for at least 1-hour.
Fold the dough in half and in a half again, place the corner of the dough in the middle of a 10-inch pie pan. Carefully cut away the excess.
Place the dough in the refrigerator over night covered with plastic film. Once dough is chilled preheat the oven to 220 degrees C/425 degrees F for about 1o minutes.
Blind bake the crust; line the pastry dough with either tinfoil or parchment paper and line with pie weights or beans.
Bake for twenty minutes, remove carefully the weights, reduce the heat to 164 degrees C/325 degrees F and prick with a fork, the sides and bottom. Continue to cook for 7 to 10 minutes, the crust should be a pale golden brown.
Allow the pie to cool on a cooling rack. Once completely cooled add the Almond Custard Filling.
Christmas Apple Pie.