MAKES
One 9 inch / 23 cm single crust pie
TAKES
Prep time: 30 minutes
Cook time: 45 minutes
Total: 1 hour 15 minutes
✻ ABOUT THIS RECIPE
This hybrid pie gives you some of the juicy apple flavor you love in a fruit pie, but binds the fruit together in a creamy, cardamom-scented custard. The topping is buttery and sweet - delightfully crunchy for another layer of texture and flavor in this unusual, and deeply delicious pie!
INGREDIENTS
one recipe Extra Flaky All Buttah Pie Dough or Gluten Free Pie Dough, Par-Baked + cooled completely
Apples
454 g / 1 pound Honeycrisp apples, peeled and diced
106 g / ½ cup light or dark brown sugar
28 g / 2 tablespoons unsalted butter
3 g / 1 teaspoon ground cardamom
Filling
397 g / one 14 ounce can sweetened condensed milk
56 g / 4 tablespoons unsalted butter, melted
113 g / 2 large eggs, at room temperature
5 g / 1 teaspoon vanilla bean paste and vanilla extract
2 g / ½ teaspoon ground cardamom
2 g / ½ teaspoon fine sea salt
pinch ground cinnamon
Cornflake Crunch Topping
60 g / 2 cups cornflakes
85 g / 6 tablespoons salted butter
71 g / ⅓ cup light brown sugar
Bake This Recipe With Me:
METHOD
1. Cook the apples: in a medium bowl, toss the apples and brown sugar to combine. Let sit for 10 minutes, tossing occasionally.
2. Heat a large skillet over medium heat. Melt the butter, then add the macerated apples and any juices in the bowl. Cook for 6-8 minutes, until the apples soften. Stir in the cardamom, and mix well to combine.
3. Cool the apples completely, then transfer to the cooled par-baked crust. Keep them loosely packed, but in a fairly even layer.
4. Preheat the oven to 375°F / 190°C with a rack in the center. Place the par-baked crust onto a parchment lined baking sheet.
5. Make the filling: pour the sweetened condensed milk into a medium mixing bowl. Add the melted butter and whisk well to combine. Add the eggs, vanilla, cardamom, salt, and cinnamon, and whisk well to combine.
6. Pour the custard over the apples. Transfer the pie to the oven and bake until the custard sets, 45-50 minutes. Cool completely.
7. Make the crunch topping: transfer the cornflakes to a large bowl. In a small pot, melt the butter and brown sugar, stirring until it dissolves. As soon as it does, pour it over the crushed cornflakes, and toss well to combine.
8. Spoon the crunch topping over the cooled pie, and press into an even layer, and then cool completely.
NOTES
The crust can be par-baked up to 24 hours ahead of baking the final pie.
✻ HAVE YOU BAKED IT?
Tag @emcdowell on Instagram or use #happybaking. I’d love to see your bakes!
