Apple Crumble Cream Pie Recipe

<ul class="ingredients-main-list"><li class="ingredients-single-item">For the Pie Crust:</li><li class="ingredients-single-item">200g all-purpose flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">30g granulated sugar</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">1 large egg yolk</li><li class="ingredients-single-item">2-3 tbsp ice-cold water</li><li class="ingredients-single-item">For the Apple Filling:</li><li class="ingredients-single-item">750g baking apples (Granny Smith or Bramley), peeled, cored and sliced</li><li class="ingredients-single-item">70g granulated sugar</li><li class="ingredients-single-item">2 tbsp lemon juice</li><li class="ingredients-single-item">2 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp ground nutmeg</li><li class="ingredients-single-item">1/4 tsp salt</li><li class="ingredients-single-item">2 tbsp cornstarch</li><li class="ingredients-single-item">For the Custard Layer:</li><li class="ingredients-single-item">250ml whole milk</li><li class="ingredients-single-item">250ml double cream</li><li class="ingredients-single-item">100g granulated sugar</li><li class="ingredients-single-item">4 large egg yolks</li><li class="ingredients-single-item">3 tbsp cornstarch</li><li class="ingredients-single-item">2 tsp vanilla extract</li><li class="ingredients-single-item">For the Crumble Topping:</li><li class="ingredients-single-item">120g all-purpose flour</li><li class="ingredients-single-item">100g cold unsalted butter, cubed</li><li class="ingredients-single-item">100g light brown sugar</li><li class="ingredients-single-item">50g rolled oats</li><li class="ingredients-single-item">1/2 tsp ground cinnamon</li><li class="ingredients-single-item">1/4 tsp salt</li></ul>

<ul class="equipment-main-list"><li class="equipment-single-item">23cm (9-inch) pie dish</li><li class="equipment-single-item">Rolling pin</li><li class="equipment-single-item">Pie weights or dried beans</li><li class="equipment-single-item">Medium saucepan</li><li class="equipment-single-item">Whisk</li><li class="equipment-single-item">Pastry blender (or food processor)</li><li class="equipment-single-item">Baking sheet (to catch any overflow)</li></ul>

<ol class="no-list-style"><li class="MethodStepper"><h4 class="step-title">Step 1</h4>Start with the pie crust. In a large bowl, whisk together flour, sugar, and salt. Add the cold cubed butter and use a pastry blender or your fingertips to work it in until the mixture resembles coarse breadcrumbs with some pea-sized pieces of butter still visible (these butter pockets create flakiness in the baked crust).</li><li class="MethodStepper"><h4 class="step-title">Step 2</h4>Mix the egg yolk with 2 tablespoons of ice-cold water and drizzle over the flour mixture. Stir with a fork until the dough begins to come together, adding the remaining tablespoon of water if needed. The dough should hold together when squeezed but not be sticky. Shape into a disc, wrap in plastic wrap, and refrigerate for at least 1 hour.</li><li class="MethodStepper"><h4 class="step-title">Step 3</h4>Preheat your oven to 190°C (375°F). On a lightly floured surface, roll the chilled dough into a circle about 3mm thick and large enough to line your pie dish with overhang. Carefully transfer to the dish, press into the bottom and sides, and trim the excess leaving a 2cm overhang. Fold the overhang under and crimp the edges decoratively. Prick the bottom with a fork, line with parchment paper, fill with pie weights, and blind bake for 15 minutes.</li><li class="MethodStepper"><h4 class="step-title">Step 4</h4>While the crust is baking, prepare the apple filling. In a large bowl, toss the sliced apples with sugar, lemon juice, cinnamon, nutmeg, and salt. Let sit for 15 minutes to release juices, then drain excess liquid. Toss the apples with cornstarch until evenly coated.</li><li class="MethodStepper"><h4 class="step-title">Step 5</h4>Remove the pie weights and parchment from the par-baked crust. Arrange the apple slices in the crust, slightly mounding in the center. Return to the oven and bake for 20 minutes until the apples have softened slightly.</li><li class="MethodStepper"><h4 class="step-title">Step 6</h4>While the apples bake, prepare the custard. In a medium saucepan, heat milk and cream until steaming but not boiling. In a separate bowl, whisk together sugar, egg yolks, and cornstarch until pale yellow. Gradually pour half the hot milk mixture into the egg mixture while whisking constantly (this tempers the eggs and prevents scrambling). Return this mixture to the saucepan with the remaining milk.</li><li class="MethodStepper"><h4 class="step-title">Step 7</h4>Cook the custard over medium heat, whisking constantly, until it thickens enough to coat the back of a spoon, about 5-7 minutes. Remove from heat, stir in vanilla extract, and let cool slightly. The custard will continue to thicken as it cools, creating a silky texture that will set beautifully when baked.</li><li class="MethodStepper"><h4 class="step-title">Step 8</h4>Make the crumble topping by combining flour, brown sugar, oats, cinnamon, and salt in a bowl. Add the cold cubed butter and work it in with your fingertips until the mixture forms clumps of varying sizes. The irregular texture creates delightful crispy bits in the finished topping.</li><li class="MethodStepper"><h4 class="step-title">Step 9</h4>Remove the partially baked pie from the oven. Carefully pour the custard over the apple layer, making sure it seeps between the apple slices. Sprinkle the crumble topping evenly over the custard, covering it completely.</li><li class="MethodStepper"><h4 class="step-title">Step 10</h4>Reduce oven temperature to 180°C (350°F). Place the pie on a baking sheet to catch any overflow and return to the oven. Bake for 30-35 minutes until the crumble is golden brown and the custard is set but still has a slight wobble in the center (it will continue to set as it cools).</li><li class="MethodStepper"><h4 class="step-title">Step 11</h4>Allow the pie to cool on a wire rack for at least 2 hours before slicing. This cooling time is crucial as it allows the custard to set properly and the flavors to meld. The pie can be served slightly warm or at room temperature, perhaps with a scoop of vanilla ice cream or a dollop of lightly whipped cream.</li></ol>