I LOVE nutmeg and it is literally my coffee saviour. Since becoming type 1 diabetic, I can no longer have coffee with any syrup, which is a real struggle when autumn/winter comes around and coffee shops start selling all their tasty flavoured coffees.
BUT if I order a plain latte and stir some nutmeg and cinnamon into it, it’s almost like a pumpkin spice latte, but without the sugar – so I don’t feel like I’m totally missing out.
Anyway, I digress. Nutmeg.
This recipe really stood out to me because it pairs apples with something other than cinnamon and also because the pie is quite rustic and hand shaped, which I’ve not really done before.
This turned out really well and I loved the smoothness of the custard and sweetness of the apples. A really good alternative to a classic apple pie.
- 160ml whole milk
- 160ml double cream
- 2 medium free-range egg yolks
- 2 tsp cornflour
- 40g caster sugar
- Good grating of fresh nutmeg
- 600g (about 3 large) Bramley apples, peeled, cored and cut into wedges
- Squeeze of lemon juice
- 45g demerara sugar, plus extra for sprinkling
- 200g plain flour, plus extra for dusting
- 2 tbsp custard powder
- 125g cold unsalted butter, cut into pieces
- 1 medium free-range egg, beaten
- To make the pastry, sift the flour, custard powder and a pinch of salt into a large bowl or food processor. Add the butter and rub together with your fingers (or whizz in a processor) until it resembles breadcrumbs. Add the beaten egg and just enough water to bring the dough together, then knead briefly. Shape into a disc, wrap in cling film, then chill in the fridge for 30 minutes.
- Heat the milk and cream in a saucepan until almost boiling. Meanwhile, whisk the egg yolks, cornflour and caster sugar together in a bowl. Pour the hot milk over the egg yolks and whisk, then return to a clean pan over a low heat and cook, stirring, until it’s thick enough to coat the back of a spoon. Stir through the nutmeg and pour into a jug. Cover the surface with cling film to prevent a skin forming, then leave to cool completely.
- Preheat a baking sheet in the oven to 180°C/fan160°C/gas 4. Mix the apples, lemon juice and demerara sugar together, then set aside. Roll out the pastry on a lightly floured surface to a rough 40cm circle, about 3mm thick. Line a shallow 20cm loose-bottomed cake tin with paper (so it hangs over the sides), then line with the pastry.
- Pile the apples into the centre of the pie and bring the sides of the pastry up around the filling, crimping and pinching to seal. Pour the cold custard into the hole in the centre.
- Brush the pastry with the beaten egg, then sprinkle with demerara sugar. Transfer immediately into the oven and bake for 50 minutes until the pastry is golden and the custard almost set. Remove from the oven and allow to cool for 20 minutes in the tin before carefully removing, using the paper.