I’ve had the idea for these Apple Custard Pies in the back of my mind for about three months now, I’m so pleased to have gotten round to making it today, it’s the success I thought it would be and I can move onto developing the next delicious free from treat now!
You’ll probably have seen something similar in the shops, I don’t have to whisper his name now like a dirty word because Mr Kipling has finally decided to include the huge Coeliac population in his joy for baking. There’s still work to be done in that department, so keep it up Mr K!
The idea for these actually popped into my head when Lottie’s Bakehouse sent me a free packet of Sweet Almond Pastry Mix when I purchased a packet of Ginger Biscuit Mix. I was thrilled to see a pastry mix in the parcel, those who know me know that pastry and I don;t always get on very well (note to self, really must use Vicki aka Free From Fairy’s pastry b.ooklet I bought on PDF!). Anyhoo, I digress. This mix for some reason spoke to me and it said ‘make Apple Custard Pies Rebecca’, honest, it really did that!
So here is my super simple recipe using Lottie’s Bakehouse Mix, please note that you can easily use a ready made block of gluten and dairy free pastry instead, for this recipe to make 6 pies you’ll need a 350g block of pastry at least.
These little apple and custard pies are super simple to make, not too sweet and a perfect afternoon treat with a cuppa or look cute as part of a teatime spread.
- 1 packet Ready made pastry block You'll need 350g ready to roll pastry
- 2 eating apples
- 1 tsp lemon juice
- 2 level tsp Birds Custard Powder
- 1 tsp sugar
- 90 ml dairy free milk I used soya milk
Remove pastry block from the fridge and allow to stand at room temperature whilst prepping other ingredients.
Peel, core and dice the eating apples and add to a saucepan along with 2tbsp water and 1tsp of lemon juice to prevent apple from browning. Heat for 10-15 mins on a medium heat to soften the apple.
Make up the custard by measuring the custard powder into a jug and adding 2tsp sugar and 1tbsp of the 'milk'. Mix to a paste then add remaining liquid.
Heat custard in microwave I heated mine for 50 seconds on 900w. The custard will be a thick consistency, you'll need to allow it to cool and it will thicken further once cooled.
Set the cooked apple aside and leave to cool along with the custard.
Roll out the pastry and cut 6 large rounds (I used my largest fluted cutter, approx 12cm) tease the pastry circles into a moderately deep cupcake/muffin tin. Cut out 6 more pastry circles with remaining pastry. Ensure the circles are large enough to act as lids to your pies.
Take the cooled apple and spoon into the 6 pastry cases. Top each apple layer with a layer of your custard and pop on your lids.
If you have any last bits of pastry cut out a shape to top your pies with. Sprinkle each pie with caster sugar.
Pop your pies into the oven 180°C/160°C fan/350°F/ Gas 4 for 20 minutes.
To achieve the delicious caramelised tops I cheat. We all know gluten free pastry can appear anaemic so I have a trusty cooks blow torch that does the job instead Alternatively you could pop under the grill until beautifully brown. I've left a link below for you to click on if you're interested in purchasing one too.
I love my kitchen gadgets and this is one I could not live without, it gives most gluten free bakes the face lift they need when they’re looking a wee bit pale in complexion! If you click on this link to go to Amazon and make a purchase I will be credited with a few pennies for providing the link at no extra cost to you. Thank you for support me and my blog.
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