Learn how to make this delicious apple pie recipe! You will love this pie, made with a graham cracker crust, filled with creamy egg-free vanilla custard, and a cinnamon-flavored apple filling. A tasty homemade dessert, perfect for any occasion!
Active time: 30mins | Yield: 8 slices
Ingredients:
For the Crust:
- 1 + 2/3 cup (170g) Graham Crackers or Digestive Biscuits (crushed into fine crumbs)
- 1 Tbsp (12g) Granulated Sugar
- 1 tsp (4g) Ground Cinnamon
- 1/3 cup (75g) Melted Butter, unsalted
- 2 tsp (10g) Milk
For the Apple Filling:
- 1/3 cup (80g) Water
- 1 Tbsp (8g) Cornstarch
- 2 + 1/2 cups Apples (peeled, cored, and diced)
- 1/4 cup (50g) Granulated Sugar
- 2 tsp (10g) Freshly Squeezed Lemon or Lime Juice
- 1/4 tsp (1g) Ground Cinnamon
For the Vanilla Custard:
- 1 cup (240g) Milk
- 1/4 cup (30g) Cornstarch
- 1 cup (240g) Heavy Cream
- 1/3 cup (66g) Granulated Sugar
- 1 tsp (5g) Vanilla Extract
- 1/2 cup (80g) White Chocolate (chopped or chips)
Video:
Directions:
For the Crust:
- Grease with vegetable oil an 8in (20cm) tart pan with removable bottom. Set it aside.
- In a medium bowl, combine the graham cracker crumbs, sugar, and cinnamon. Whisk until well combined.
- Add the melted butter and milk. Stir until it forms a crumbly mixture.
- Firmly press the crumbs into the bottom and up the sides of the pan. Refrigerate while making the filling.
For the Apple Filling:
- In a small bowl, combine the water and cornstarch. Stir until well dissolved. Set it aside.
- In a large saucepan, place the apples, sugar, lemon juice, and cinnamon. Cook over medium heat, stirring occasionally until the apples are soft.
- Pour the cornstarch mixture over the apples and quickly stir for about 1 minute until the liquid thickens. Note: the cornstarch may sink to the bottom, so make sure to stir the mixture before pouring over the apples.
- Let it cool at room temperature while making the vanilla custard.
For the Vanilla Custard:
- In a large saucepan, place the milk and cornstarch. Dissolve the cornstarch in cold milk to avoid any lumps.
- Add the heavy cream and granulated sugar. Stir continuously over medium heat until the mixture starts to bubble and thicken; keep stirring for 2 more minutes.
- Turn off the heat; add the vanilla and chopped chocolate. Stir until smooth. The heat of the mixture will melt the chocolate. The cornstarch and chocolate help to firm up the filling, so make sure not to skip these ingredients.
- Cover with a plastic wrap in direct contact with the mixture and let it cool for a few minutes.
- Spread the vanilla custard evenly over the graham cracker crust. Place the apple filling on top.
- Refrigerate for at least 4 hours or until serving time. Unmold the tart and serve.
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Quick and Easy Blueberry Muffins
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