Apple Custard Pie

Many of the traditional Irish desserts are made with fruit.  These fruits come mostly from the orchards or people’s gardens, or even those that are found in the wild.  Puddings and custards are also very popular and are widely used in Irish desserts as well.  This dessert is a delicious blending of both.  Not so long ago, most of the traditional Irish recipes were passed down from one generation to the next orally, through their stories and shared family experiences.  The same basic recipe will vary from one family to the next, since every family always adds their own special secret ingredient to make a dish really stand out.  Luckily today, many of these treasured heirlooms are found in cookbooks everywhere.  This was our St. Patrick’s Day dessert, served along with the rest of our traditional Irish fare.  An Irish Celebration

Apple Custard Pie

 

 

The Filling

4-5 apples, peeled and chopped

2/3 cup sugar

2 tsp ground cloves

 

The Crust

1 stick of butter, cold, cubed

2 TBSP sugar

1 1/2 cups flour

1 egg

1 tsp salt

5-6 TBSP heavy whipping cream

 

The Custard

1 egg

1 TBSP sugar

2/3 cup heavy whipping cream

1 tsp vanilla

 

 

Place the flour, butter, salt and sugar into the food processor and blend until it is crumbly.  Then add the egg and the cream and continue to blend until the dough forms into a ball.  Wrap the dough in plastic wrap and place it in the refrigerator for at least 30 minutes before using.

 

Preheat the oven to 350* F

 

Cut the apples and mix together with the sugar and the cloves.

Roll out your dough on a lightly floured surface and fit it into a tart pan, then press it firmly into the pan.  Add the filling and spread evenly.   Cut the remaining dough into thin strips and layer it across the top of the fruit mixture in a criss-cross.  Make an egg wash with one egg and a dash of cream and brush the crust and the edges of the tart with the egg wash.  Place the tart into the oven to bake for about 30 minutes, or until the apples are almost done.  Then remove the pie and add the custard filling by pouring it into the open areas of the tart, making sure to evenly distribute the liquid to cover the whole tart.  Place the tart back into the oven and continue to bake for another 30-40 minutes, or until the dough is lightly golden and the liquid has set.

Once the pie is done, let it cool for at least 30 minutes or so before cutting it.  It is best when served warm, with a bit of ice cream on the side.