The apple pie with phyllo dough and custard is a very easy and impressive dessert to make. After preparing the custard and letting it cool, proceed with making the dessert. The apple pie with phyllo dough and custard can be made lactose-free by using sunflower or rice oil to brush the phyllo sheets and soy milk or another plant-based beverage instead of cow’s milk.
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- Difficulty: Very easy
- Cost: Economic
- Preparation time: 40 Minutes
- Portions: 8-10
- Cooking methods: Oven
- Cuisine: Italian
- Seasonality: Autumn, Winter
Ingredients
- 8 sheets phyllo dough
- 2 apples
- to taste butter (or sunflower seed oil)
- powdered sugar
- 1 lemon
- 1 cup milk (or soy milk)
- 3 egg yolks
- cup sugar
- 3 tbsp cornstarch
- 1 vanilla pods
Tools
- 1 Brush
- 2 Bowls
- 1 Pan
- 1 Whisk
- 1 Knife
- 1 Tart Pan
Steps
Open the vanilla pod and extract the seeds.
Boil the soy beverage with the empty vanilla pod.
Whip the yolks with sugar, vanilla seeds, and finally the cornstarch.
Once boiling, add the egg mixture to the soy beverage.
Cook for about 1 minute, stirring with a whisk.
Transfer the cream to a container and cover it with plastic wrap.Cut the apples into thin slices and drizzle with the lemon juice.
Add the lemon zest.
Mix well to blend the flavors.
Brush the first phyllo sheet with oil.
Place another sheet on top and brush again.
Use up all four sheets.
Place the phyllo dough in a 9-inch tart pan.Repeat the process with the other phyllo sheets and lay them over the others in the opposite direction.
Pour the cream and spread it well.
Place the apples and fold over the edges of the dough.
Brush again with a little oil to seal the dough.Bake at 350°F for 30 minutes.
Remove from oven and let cool.
Dust with powdered sugar before serving.
Store in the fridge for a few days.
Tips
Sunflower seed oil can be replaced with melted butter.
The pie can be stored in the fridge for 3-4 days.
The pie can be stored in the fridge for 3-4 days.
The pie can be stored in the fridge for 3-4 days.
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