This recipe for apple "custard" pie was originally called Elysian (Elysée in French) pudding and served during the Victorian era in New Orleans. It's not overly sweet which is why it fits so well in a site devoted to Eastern European desserts, which are typically only moderately sweet. Puff pastry can be substituted with pie crust, but I like the former because it's so easy.
Makes 1 (10-inch) Apple Custard Pie
Makes 1 (10-inch) Apple Custard Pie
Prep Time: 45 minutes
Cook Time: 30 minutes
Total Time: 1 hour, 15 minutes
Ingredients:
- 8 ounces melted unsalted butter
- 1 cup sugar
- Zest of 1 lemon
- 1/2 pound Granny Smith apples, peeled, cored and coarsely grated in a food processor
- 5 large eggs, beaten to a light froth
- 1 thawed sheet puff pastry (1/2 a 1-pound box)
Preparation:
- Heat oven to 350 degrees. In a large mixing bowl, combine melted butter and sugar. Add apples and lemon zest, and mix thoroughly. Add the beaten eggs and mix well.
- Line a 10-inch deep-dish pie pan with the puff pastry, crimping the edges, if possible, and trimming off excess. Pour batter into pastry-lined pan and place on a baking sheet. Brush edges of puff pastry with milk or cream and bake until surface of pie is lightly browned, about 30 minutes, possibly longer.
