Custard Apple & Apple Pie

8 servings
2 hours
1 hour
Not too tricky

A delectable tropical twist on an old favourite.


Pie Crust

  • 1 cup plain flour
  • 2 tablespoon caster sugar
  • 110g unsalted butter, chilled, chopped
  • 1 egg yolk


  • 4 large Granny Smith apples, peeled, cored, sliced
  • 1 large custard apple, seeds removed, flesh scooped
  • ½ cup caster sugar
  • 2 tablespoons plain flour
  • 1½ teaspoons ground cinnamon

Crumble Topping

  • ¾ cup plain flour
  • ⅓ cup caster sugar
  • ¼ cup firmly packed brown sugar
  • 100g unsalted butter, chilled, chopped



To make pastry, process flour, sugar and butter in a food processor until mixture resembles crumbs. Whisk egg yolk with ¼ cup iced water and add to flour mixture. Process until mixture comes together to form a dough. Shape into a disc and wrap in plastic wrap. Refrigerate for 2 hours.

Roll out pastry to 5 mm thick and use to line a 22 cm pie pan, trimming excess. Refrigerate until needed.

To make filling, combine all ingredients in a bowl and set aside.

Preheat oven to 180°C fan forced. To make topping, combine flour, sugars, butter and a pinch of salt in a food processor and process until mixture resembles coarse crumbs. Spoon filling into pie pan, spreading evenly, then spread with topping. Bake for 1 hour or until apples are tender and pastry is golden. Serve warm with pouring cream.


Recipe courtesy of Feast Magazine