Apple Custard Pie
August 28, 2009

190 x 35~45min. make(18cm x 22cm)

300g puff pastry: see this
63g flour
63g bread flour
3g salt
12g butter
63ml cold water
100g butter
200g pastry cream: see this
1 apple, sliced into 0.5cm thick
:for finishing:
1tsp sugar
2tbs jam

Roll out the dough into a 18cm x 22cm rectangle.
(Gather the scrape pieces of dough, cover, and reserve for another use.)
Place the dough on a baking sheet.
Refrigerate for 30 minutes to relax and firm the dough.

Pipe the pastry cream or spread the pastry cream over the puff pastry piece.
Decorate the sliced apples and sprinkle the sugar.

Bake until the puff pastry is golden brown and baked all the through.
Spread the jam over the apples.