Chapel's Kaferian Apple Pie
Submitted by COOKGIRL
A rustic open-faced apple pie piled high with chunky apples, blanketed in buttery sugar-flour crumbs, and soaked with an egg-milk custard before baking. Part crumble, part pie, all comfort.
YIELD
1 piePREP
30 minCOOK
50 minREADY
80 minThis pie doesn’t play by the usual rules, and that’s what makes it special.
No top crust here. Instead, chunky apple pieces get piled high in the shell, covered with a coarse crumble of sugar, flour, and butter, then drenched with a beaten egg and milk mixture that bakes into a custard between all those fruit and crumb layers.
The mix of white and brown sugar adds a caramel depth that straight white sugar can’t touch.
It’s somewhere between a Dutch apple pie and a French apple custard tart, and it works beautifully with any tart baking apple you can find.
Kitchen Tips
- Use tart apples like Granny Smith, Braeburn, or Honeycrisp. Sweet apples turn mushy and one-note in the oven.
- Pile the apples high. They shrink significantly as they bake, so start generous.
- Pour the egg-milk mixture slowly and evenly over the crumbs. It needs to seep down through the layers.
- The two-stage bake (high heat, then lower) sets the crust quickly and then gently cooks the apples and custard through without burning the crumble top.
Ingredients
Directions
Half white sugar and half brown sugar *If you can not get Kaferian apples, regular tart apples will do.
Place pie crust into 9 inch pie pan and flute the edge.
In a bowl, mix together the sugar, flour, salt and butter with a fork until it looks like coarse crumbs.
Take about ⅓ of the crumbs and sprinkle them over the bottom of the piecrust.
Peel and core the apples. Cut them into medium-sized chunks, ½ to ¾ inch in size.
Fill the pie pan with the chunks. It should be overfull and piled high all over, though not so much so that chunks spill out.
Gently sprinkle the remaining ⅔ of the crumbs over the apple chunks.
Wipe out the bowl and beat the milk and egg together in it; then pour the mixture as evenly as possible over the crumbs and apples.
Bake at 425℉ (220℃) for 15 minutes and then at 350℉ (180℃) for another 35 minutes, or until done.
The pie may be served with whipped cream.
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