Apple and Custard Pie

    2 hours 35 minutes

    This is a beautiful apple and custard pie that has a few steps including the apple filling, buttermilk custard and crumble topping; but it is worth the effort.

    12 people made this

    Serves: 8 

    • Apple Filling
    • 55g butter or margarine
    • 2 apples
    • 60g white sugar, to taste
    • 1/2 teaspoon ground cinnamon
    • Buttermilk Custard
    • 55g butter, softened
    • 300g white sugar
    • 4 eggs
    • 1 teaspoon vanilla essence
    • 2 tablespoons plain flour
    • 175 ml buttermilk
    • Apple Pie
    • 1 pre-made pie shell
    • Crumble Topping
    • 50g sugar
    • 50g packed soft brown sugar
    • 60g plain flour
    • 1/4 teaspoon ground cinnamon
    • 45g butter

    Preparation:25min  ›  Cook:1hour10min  ›  Extra time:1hour resting  ›  Ready in:2hours35min 

    1. Preheat oven to 150 degrees C.
    2. Apple Filling: Melt butter in a frypan over medium heat. Add apple, sugar and cinnamon. Cook 3 to 5 minutes until tender. Set aside.
    3. Buttermilk Custard: In a large mixing bowl combine softened butter and sugar. Beat until creamy. Add eggs one at a time beating until yellow disappears.
    4. Mix in vanilla then flour. Combine thoroughly then pour in buttermilk beating until smooth.
    5. Apple Pie: Spoon apple mixture into crust then pour buttermilk custard over it.
    6. Place in preheated oven and bake for 30 minutes.
    7. Crumble Topping: While pie is baking combine caster sugar, brown sugar, flour and cinnamon in a small bowl. Mix in butter with fingertips until mixture is crumbly.
    8. Remove pie from oven after 30 minutes and sprinkle crumble topping over custard. Return to oven and bake for an additional 40 to 50 minutes. Test to see if it is done by inserting a knife in the centre. When the knife comes out clean remove from oven. Let stand 1 hour before serving.

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    Reviews in English (3)


    This recipe didn't work for us. It didn't advise the size of the pastry case, more apples should have been included and the amount of sugar in the custard was too much.  -  14 Jan 2012


    O! This was MOST excellent! It was really the most marvelous and delightful thing, really now. In case anybody would take heed (?), what I did was used a bit less butter and 1 cup of sugar instead of 1 and 1/2. Heart-felt thanks to you my friend! I will use this recipe throughout my life--frequently!!! Whew. MOST EXCELLENT OF ALL.  -  03 Oct 2010  (Review from Allrecipes UK & Ireland)


    I found that as I've gotten older, I like this less sweet. ReeveofKnoxshire recommended taking the sugar down to 1 cup and I think it's safe to take it down to 1/2c to 3/4 c sugar. As for the butter amount, I came up with the recipe when I was living in Las Vegas and the high altitude and dry climate messed so badly with my crust (hence the store bought crust) and overall moisture that I used a bit more butter than I need to now. Tweak the recipe and find what works for you! Just glad that you tried it or have it saved to your recipe box. Cheers! Carinae  -  28 Jan 2015  (Review from Allrecipes UK & Ireland)