In a large bowl, mix the flour, salt, and sugar. Add the cold butter and use a pastry cutter or fork to cut the butter into the flour until it resembles coarse crumbs. Gradually add ice water, 1 tablespoon at a time, until the dough comes together. Turn the dough out onto a floured surface, shape into a disk, wrap in plastic wrap, and refrigerate for at least 30 minutes.
Make the Apple Filling:
In a large bowl, toss the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Set aside.
Prepare the Custard Filling:
In a saucepan, heat the heavy cream, milk, and sugar over medium heat until it begins to simmer. In a separate bowl, whisk the egg yolks and a pinch of salt. Gradually pour the hot milk mixture into the egg yolks while whisking constantly. Return the mixture to the saucepan and cook over low heat, stirring constantly until thickened (about 5-7 minutes). Remove from heat, stir in the vanilla extract, and let it cool.
Assemble the Pie:
Preheat the oven to 375°F (190°C). Roll out the chilled pie dough on a floured surface and line a 9-inch pie pan. Fill the crust with the apple mixture, spreading it evenly. Pour the cooled custard over the apples, making sure it covers them completely.
Bake the Pie:
Place the pie on a baking sheet to catch any drips and bake for 45-50 minutes, or until the crust is golden and the filling is set. If the crust is browning too quickly, cover the edges with foil and continue baking.
Cool and Serve:
Allow the pie to cool for at least 30 minutes before slicing. Serve warm or at room temperature.
Serving and Storage Tips:
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