Apple Pie with custard cream

Apple Pie with custard cream

Very soft and creamy pie with a crunchy shortcrust pastry base, custard cream and apple slices brushed with apricot syrup. It is awesome!!!!

Instructions to make Apple Pie with custard cream

  1. First, we are going to prepare the shortcrust pastry for the base of the pie. Mix the flour, salt and butter with the electric mixer at low speed until they are of a sandy consistency.
  2. Add 6 tablespoons of water and mix with the hands until everything is well mixed and we have a homogeneous dough.
  3. Shape it into ball and wrap in transparent film. Set aside for 1 hour.
  4. Preheat the oven to 170ºC
  5. Once the shortcrust pastry has been rested, spread the dough on the counter with a little flour and roll. Line a baking tin with butter and baking paper to put the dough on top. Mould it well, forming the edges with a fork or your fingers. To avoid the dough rises when baking, prick the dough with a fork.
  6. Put in the oven for about 25 minutes.
  7. Remove from oven and let cool.
  8. For the custard cream: put the milk to boil and keep it aside.
  9. Beat the egg yolks with the sugar vigorously with a whisk until it is airy, add the cornstarch and mix well with the spatula. Remove a little bit of milk and add to this mixture, combining it well.
  10. Add the rest of the milk little by little to the previous mixture, mix well and put it back on the stove at a low heat until it reaches the boiling point. Stir continuously with the hand mixer until it thickens during at least 20 minutes.
  11. Pour the custard cream over the shortcrust pastry.
  12. Preheat the oven to 200ºC.
  13. Cut the apples into slices and place them on top of the custard, covering everything well.
  14. Heat some apricot marmalade in a saucepan and add lemon juice, strain it.
  15. Brush the fruit with the jam..
  16. Bake for 15 minutes.
  17. Leave to cool for at least 3 hours.


  • For the pastry:
  • 240 g wheat flour
  • 1/2 teaspoon salt
  • 120 g butter
  • 5-6 tablespoons of water
  • For custard:
  • 600 ml whole milk
  • 7 yolks
  • 125 g caster or fine sugar
  • 55 g cornstarch
  • For apple coverage:
  • 2 golden apples or red apples but ripe, not green
  • 6 tablespoons apricot or peach jam
  • 2 tablespoons juice of 1 lemon

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Custard cream dough before making

Custard Cream

Custard Cream on the pastry base

Apple slices on the custard cream

Apple Pie step by step

Apple Pie

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Apple Pie with custard cream
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