If you’re looking for ways to use up the Christmas-stamped Fuji apples in stores, look no further than this ruffled pie with apple butter and brown sugar custard
| Created by | Spinneys |
| Prep time | 60 minutes |
| Cook time | 120 minutes |
| Serves | 6 |
| Cuisine | British |
| Diet | Family Friendly |
| Preparation | Moderate |
| Calories | 347 |
| Fat | 13g |
| Saturates | 8g |
| Protein | 3g |
| Carbs | 58g |
| Sugars | 44g |
| Given the cook-at-home nature of Spinneys and natural variations in ingredients, nutritional information is approximated. See details | |
Ingredients
Equipment
Cooking Instructions
Download PDFTo make the apple butter, core and coarsely chop 3 apples. Add the apples, water, sugar, cinnamon stick and star anise to a medium-sized saucepan and place over a medium-high heat and bring to a boil and then lower the heat to bring to a simmer.
Cover the saucepan and cook the apples for 20-25 minutes or until the apples have softened.
Remove the saucepan from the heat and add the apple mixture to a blender or food processor and blitz until smooth.
Return the apple purée to the saucepan over a medium-low heat. Add the raw sugar, cinnamon, cloves and salt. Stir well and combine.
Simmer the mixture until the apple butter turns into a deep caramel colour and is thick enough to hold its shape in a spoon, approx. 30 minutes. Remove from heat and allow to cool completely.
Preheat the oven to 180°C, gas mark 4.
Brush a round cake tin, or a 20cm x 20cm square baking dish lightly with melted butter. Lightly brush the baking paper with melted butter.
To make the ruffled milk pie, place a sheet of thawed phyllo pastry on a clean work surface and brush with the melted butter.
Place another sheet of phyllo onto the first one and brush with butter.
Use your fingers to scrunch up the phyllo pastry the long way into a loose ruffled strip. Wind up the dough into a loose zigzag and place it into the prepared pan. Repeat this with all of the phyllo pastry.
Halve and slice the 3 remaining apples. Place the slices in between the ruffles and brush the top of the phyllo pastry with the remaining melted butter.
Bake in the oven for 20-25 minutes or until the phyllo is golden brown.
To make the custard filling, combine 100g of the prepared apple butter, milk, apple juice, corn starch, vanilla and sugar in a medium-sized mixing bowl and whisk until well combined.
Pour the mixture over the spirals.
Return the baking dish to the oven and bake for another 20-25 minutes or until the custard is set in the centre.
Remove the dish from the oven and allow to cool for at least 10 minutes.
Slice the pie and drizzle with the ready-made custard if desired..