Creamy custard apple pie with hazelnut & coffee

THE RECIPE

Creamy custard apple pie with hazelnut & coffee

A soft apple pie baked in a silky, vanilla-like egg custard. Roasted hazelnut and a hint of coffee give the apples darker, nutty notes.

Method

1. 1
   Make the shell

   Work the pastry together, chill for 30 minutes and line a 24 cm tin. Blind-bake for 12 minutes.

2. 2
   Add the apples

   Slice the apples and arrange them tightly in the blind-baked shell.

3. 3
   Whisk the custard

   Lightly whisk the eggs, cream, sugar and starch. Distribute solid flavourings among the apples and stir the rest into the custard: 60 g roughly chopped roasted hazelnuts and 1 tsp instant espresso powder.

4. 4
   Fill

   Slowly pour the custard over the apples, allowing it to flow between the slices.

5. 5
   Bake

   Bake until the centre is just set but still has a slight wobble. Cool completely before slicing.