(Before It's News)
I've been really cracking the whip with myself this month, writing, writing, writing . . . trying to hit the deadline for my new cookbook and write the best book possible for all of you. Between that and Todd's radio-therapy this month has been chocker block so far with no end in sight. I did have a chance to bake a really delicious pie today however, that I just cannot resist showing you! Man oh man, this was gorgeous!
It comes from a hand-written recipe that I have had in my recipe binder for some 20 odd years now and which I had never gotten around to baking. I am not sure why, because let me tell you, after having baked it today I can assure you it won't be the last time! Wowza doesn't begin to describe it . . .
You line a 9 inch pie dish with your favourite short crust pastry and then fill it with a delicious butter cake . . . then a spiced apple custard gets poured on top of the cake batter . . . before baking it in a moderate oven and that is when the magic happens . . .
That delicious spiced apple custard somehow sinks to the bottom and gets nestled between that buttery layer of cake and crisp flaky pastry . . .
The custard almost takes on a caramel-like quality . . . mmm . . . some good. SOME good . . .
That cake . . . tender and buttery with a moist delicious crumb . . . that goes very well with the apple custard filling . . .
And then if that all isn't good enough . . . you drizzle a coffee flavoured drizzle icing over it all. MMM . . . hot diggity dog! Eee . . . Haw! If this isn't the best pie you've ever eaten, I'll eat my hat! But don't take my word for it, bake it. You will not regret it and your family will surely crown you the pie baking Queen of your Castle!
*Spiced Apple Custard and Cake Pie*
Serves 6 to 8
This delicious pie separates into two layers, with a fab cake on top and a spiced apple custard on the bottom. A coffee drizzle glaze is its crowning glory.
For the apple custard:
65g of sugar (1/3 cup)
2 TBS plain flour
1 tsp apple pie spice (see my side bar to make
your own from scratch)
225g of apple sauce (1 cup)
115g of mild molasses (1/3 cup)
80 sour cream (2/3 cup)
1 large free range egg, beaten
For the cake filling:
95g of sugar (1/2 cup)
60g butter, softened (1/4 cup)
1 large free range egg
1 tsp vanilla
175g plain flour (1 1/4 cup)
1 tsp baking powder
1/4 tsp bicarbonate of soda
1/2 tsp salt
For the glaze:
65 to 100g icing sugar, sifted (1/2 to 3/4 cup powdered sugar)
2 TBS strong coffee
whipped cream or vanilla ice cream
You will also need:
1 single pie crust to fit a 9 inch deep pie tin
Preheat the oven to 180*C/350*F/ gas mark 4. Roll out the pie crust to fit your pie dish. Fit into the dish. Trim and flute the edges. Set aside.
Combine the sugar, flour and apple pie spice for the custard in a bowl, mixing together well. Add the remaining ingredients, blending in well. Set aside.
Cream together the butter and sugar for the cake filling. Beat in the buttermilk, egg and vanilla. Sift together the flour, baking powder, soda and salt. Beat this into the creamed mixture until smooth. Pour this mixture into the pie crust lined pie dish, smoothing it out. Carefully pour the custard over top.
Bake for 50 to 65 minutes, until the centre springs back when lightly touched and the top is golden brown. The custard should have sunk to the bottom.
Whisk the icing sugar together with enough coffee to give you a drizzle icing. Drlzzle over warm pie. Let set.
Serve pie warm, cut into wedges, with or without whipped cream or ice cream.
If you only bake one recipe this weekend, let it be this! I only had a small sliver myself, trying to be good, but hot damn if I didn't have to go back and have another! I could not resist. Thought I would take a photo like this so you could see all the layers better.
This is beautiful. Scrumptious, Easy to make and oh so delicious. Bon Appetit!
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