Emile Henry Recipes

Cherry Apple Custard Pie  recipe

Temperature: 350° F

Ingredients

Crust
  • 1 1/2 cups flour
  • 1 1/2 cups cake flour
  • 1/4 tsp.  salt
  • 8 Tbl.  unsalted butter
  • 10 Tbl. butter flavored shortening
  • 6 Tbl.  ice water
  • 1  egg yolk, beaten
  • 2 tsp.  apple cider vinegar
  • 1/3 cup flour, for rolling dough
  • 1/8 tsp.  each ground cinnamon, nutmeg and cardamon
  • 1 egg beaten w/ 1 Tbl. water for egg wash
Filling
  • 8 cups peeled,cored and sliced mixed varieties of apples
  • 1 Tbl.  fresh lemon juice
  • 3 Tbl.  unsalted butter
  • 1/4 cup  boiled apple cider
  • 1/4 tsp.  salt, divided use
  • 3/4 cup granulated sugar
  • 1/4 tsp. each ground cinnamon, nutmeg and cardamon
  • 4 Tbl. flour
  • 1/2 cup dried tart cherries
  • 1/2 cup  evaporated milk
  • 1/2 cup sweetened condensed milk
  • 2  eggs
  • 2 tsp.  almond extract
  • 3/4 tsp. vanilla
Almond Topping
  • 1 cup almond slices
  • 1/3 cup granulated sugar
  • 2 Tbl.  unsalted butter, room temperature
  • 1/8 tsp. salt

Instructions

Crust:In a bowl combine the flours and salt.Using a pastry cutter, cut in the butter and shortening. Stir in the combined mixture of egg yolk, vinegar and ice water until a dough forms. Divide in two and make two disks. Wrap with plastic wrap and refrigerate for 1 hour.
Preheat oven to 450 degrees. Roll out one disk and line a 9"Emile Henry pie dish with the dough. Roll out the second disk and cut as many 1" leaves as needed to place around the edge on top of pie crust. Use a little water if necessary to help adhere the leaves. Brush with the egg wash.Line with foil and pie weights. Bake for 20 minutes, until slightly light brown. When done, take out and remove the foil and pie weights.With the remaining dough, roll out and cut 10-12 larger leaves, two sizes are nice. Place on a cookie sheet, brush with egg wash and sprinkle sugar mixed with the spices over the leaves and bake for 7 minutes, then remove and let cool for use later.
Make the filling:Toss the apples with the lemon juice. Cook the apples with the butter, cider, 1/8 tsp. salt and sugar over medium for 3 minutes. Add the spices and the flour and cook for 2 minutes more. Remove from heat and add the cherries. In a cup mix together the eggs, milks, remaining 1/8 tsp. salt, vanilla and almond extract. Lower the oven to 350 degrees.
Spoon the apple-cherry mixture over the partially baked crust. Then pour the egg custard mix over.Bake for 30 minutes. cover the crust edges if they start getting too brown.
Make the Almond Topping: Mix together the almond slices, butter, salt and sugar. Spread over the apple-custard pie and bake at 350 for 15 minutes. Remove and top with the reserved larger leaf cutouts.Let cool for several hours before serving.With the Emile Henry pie dish, the pie should be perfectly done and evenly browned.

Submitted By: c. adamek - TX
Cherry Apple Custard Pie