Greg, from New Brighton...
Wholegrain Sourdough Apple & Custard Pie
Hearty and delicious apple pie - the sourdough crust doesn't melt in the mouth like standard short pastry, but it's much more interesting and much better for you! It can be made without the sourdough if you don't have a starter available.
19 Votes
Since August 31st
Ingredients
- 1 cup wholegrain flour
- 2 tbsp active sourdough starter (optional)
- 100g butter (at room temperature)
- 1 tbsp raw sugar
- 3 cooking apples (granny smith or similar)
- 1 stick of freshly ground cinnamon (or 1 tbsp pre-ground)
- 1/4 tbsp freshly grated nutmeg
- 1 tbsp raw sugar
- 1 tsp cornflour
- 3 tbsp water
- 2 tbsp custard powder
- 1 cup milk
- 1 tbsp raw sugar
- 1/4 cup sultanas (optional)
Directions
- Work the butter, sourdough starter, flour and first measure of sugar together with your hands until they form a crumbly pastry. Work until just mixed - don't knead it!
- Optional: leave the pastry in a cool place (the fridge is too cold) overnight if you want the sourdough to spread through the flour properly. This will give a better flavour and texture.
- Core and chop apples. Don't peel them (apple skin is good for you!)
- Mix spices, second measure of sugar, cornflour, and water to form a paste.
- Mix paste through apples and cook in a covered pot until apples are soft. Stir regularly to ensure paste doesn't stick - add extra water if necessary.
- Mix custard powder and third measure of sugar with 1/4 cup milk to form a paste; gradually mix in remaining milk.
- Cook on a medium heat - stirring constantly - until thickened.
- Roll out 2/3 of pastry and press into a 20cm greased pie dish (if it falls to pieces don't worry - just press it in)
- Pour apple mixture and sultanas into pie crust, and top with a layer of custard.
- Roll out remaining pastry and place on top of pie, squeezing around the edges to seal it.
- Bake at 180˚C for 25-30 minutes, until top is slightly browned.
- Serve with fresh cream or yoghurt.
| Serves | Amount | Cooking Time | Prep Time |
|---|---|---|---|
| 4-6 | 1 medium sized pie | 30 minutes | 1 hour |
Comments
Greg Brown
Definitely... the sourdough pastry is vastly superior to your bog standard supermarket stuff... I definitely recommend trying it, but you could make this without the sourdough and it would still be good.
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Sam
Sounds interesting, Greg. The sourdough would nicely offset the sweetness of the apple mixture, no?