Apple Crumb Pie With Custard Filling
Apple pie and cinnamon, creamy custard and buttery crumbs. Do we need to give you more reasons to convince you to make this apple crumble pie? Oh yes! It is lower in calories due to the use of our Xylitol and Erythritol Powder. So what are you waiting for?!
12 servings
2 hours
Ingredients:
For the base:
1 egg
100 ml semi-skimmed milk
270 grams of flour
5 grams of yeast
40 grams of butter (room temperature)
35 grams of SweetLife Xylitol (birch sugar)
1 teaspoon of lemon zest
For the crumb:
100 grams of flour
½ teaspoon of cinnamon
70 grams of SweetLife Xylitol
70 grams of butter (chilled)
For the apple filling:
900 grams of Jonagold apples
75 grams of SweetLife Xylitol
1 teaspoon of cinnamon
65 grams of raisins
35 grams of custard powder
For the custard filling:
2 egg yolks
60 grams of SweetLife Xylitol
45 grams of custard powder
450 ml semi-skimmed milk
To serve:
SweetLife Erythritol Powder
Preparation:
1. Separate the egg. Heat the milk in a saucepan until lukewarm and pour into a large bowl. Add the egg white, ½ tsp salt and the rest of the ingredients for the base and mix together. Knead the dough for 10 min. until soft and elastic. Shape into a ball, put back in the bowl and cover with a damp cloth. Let the dough rise for 1 hour in a warm place in the house.
2. For the crumbs, cut the butter into small cubes and put in a bowl with the flour, cinnamon, Xylitol and ⅛ tsp salt. Knead with your fingertips until coarse crumbs and put in the fridge.
3. Peel the apples, remove the cores and cut into ½ cm pieces. Put the apple pieces, Xylitol, cinnamon and 3 tbsp water in a pan and bring to the boil. Cover the pan and stew the apple pieces for approx. 10 min. until soft. Stir occasionally. Remove the lid from the pan and cook for approx. 2 min., removing 1-2 tbsp of the liquid. Place in a bowl and stir in the raisins, egg yolk and custard powder. Leave to cool for at least 30 min.
4. Grease a 28 cm pie dish with butter. Knead the dough briefly and roll it out on a floured work surface into a round sheet that can cover the entire pie dish. Line the dish with the sheet and press the dough firmly, especially in the corner. Cut away any overhanging dough.
5. Preheat the oven to 210 degrees. For the custard filling, mix the egg yolk, Xylitol and custard powder in a bowl. Add 50 ml of milk and stir until smooth. Bring the rest of the milk to the boil in a saucepan and add it to the custard mixture in a thin stream while stirring. Pour the mixture back into the pan and simmer gently for 3-4 minutes, stirring, until it reaches an oatmeal consistency.
6. Spread the apple filling over the pie base and press firmly with a spatula. Spoon the custard filling over it and spread the crumbs over it. Bake the pie on the lowest rack in the oven for 25-30 minutes until golden brown and cooked through. Let it cool for at least 45 minutes.
7. Dust the pie with Erythritol Powder.
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