The heavy cream and whole milk should be heated to a simmer in a saucepan over medium heat in order to make the creamy custard. Combine the egg yolks, cornstarch, vanilla extract, granulated sugar, salt, and a separate bowl; whisk until light and creamy. To temper the eggs, slowly add the heated milk mixture to the egg yolk mixture while whisking continually. Bring the mixture back to a boil, then reduce heat to medium and simmer, stirring frequently, until it thickens and coats the spoon. Take off the heat and let to cool for a little.
Start by Preheating the Oven to 375°F, or 190°C. On a gently floured surface, roll out one disk of cold pie dough to fit a 9-inch pie plate. Press the rolled-out dough lightly into the bottom and edges of the pie plate. Crimp the edges if you want, and cut off any extra dough.
Put the Pie Together: Evenly distribute the sliced apple filling over the pie dough that has been made. Spread the apples evenly with the spatula as you pour the slightly cooled creamy custard over them.
The second disc of cold pie dough should be rolled out on a lightly floured surface and placed over the filled pie to top with the second crust. After trimming the dough, seal it by crimping the edges. To let steam escape during baking, cut a few slits in the top crust.
Cook the Pie: Arrange the pie crust, filling, and any excess liquid on a baking sheet to collect any drippings. Preheat the oven to 45 to 55 minutes, or until the crust becomes a golden brown color and the filling bubbles and sets. Wrap the crust with aluminum foil halfway through baking if it browns too rapidly.
Put on the Cooling Rack: After baking, let the pie set for at least an hour before cutting and serving. Warm or at room temperature, garnish with whipped cream or vanilla ice cream if desired.
Success Hint: To make the flakiest pie crust, work with the dough lightly and set it everything
refrigeration of all components and tools.To make the apple filling to your liking, feel free to tweak the sugar and spice levels.To avoid overcooking the apples, wait for the custard to cool a little before pouring it over the filling.
Have fun!
