Apple Fig Custard Open Faced Pie

One thing that I love about this pie is that it’s simple and easy. It uses puff pastry, which always adds both crunch and some tender ‘dougheee’ taste.

Apple Fig Custard Open Faced Pie

Set the rack in the top third of the oven; preheat to 450 degrees. Shallow butter 2-qt. Sprinkle with Demerara sugar and bake the bowl. In a medium dish, combine the granulated sugar and zest for Pumpkin Fig Date Nut Bread. Scrape the vanilla bean seeds; save the pod for a different purpose. Massage the zest and seeds with your fingertips into the sugar until the blend is very fragrant.

How to make custard

Blend the eggs until really frothy, around 1 minute for making brown sugar fig pork, in a blender. With the engine going, there is a gradual stream of milk, then brandy. Apply the mixture of sugar, crème fraîche, flour, and 1 TSP. Only salt and blend until it’s smooth. Only let the custard rest while the apples are roasted.

Custard recipe with egg

Cook the 4 Tbsp left. Butter over medium heat in a small saucepan, stirring constantly, until butter foams, then browned (do not let it burn), around 5 minutes. Remove from the heat and add the apples, a pinch of salt, and 2 tablespoons remaining. Demerara sugar, and to cover, toss. Your Trail Mix Sweet Potato & Pineapple Cheesecake is ready

Custard with ice cream

Enjoy this easy apples custard tart with your loved ones. Arrange apples on a rimmed baking sheet in one single layer. Roast in the oven until caramelized and soft, 25-30 minutes, tossing halfway through. Let apples sit until they are cool enough to handle but still warm (otherwise they may stick), then arrange them in a prepared bowl, reserving a few slices to place on top. 

Custard and app cream

Attach the figs and reserve a few on top. Place the dish on a rimmed baking sheet and pour the custard over the fruit carefully. On top, arrange the reserved apple slices and figs. Reduce the temperature of the oven to 375 ° and bake custard for 30-35 minutes until golden and the center is firm. Until serving, let it cool slightly.

Cream and custard

You should blend custard peach pie 1 day ahead of time. Chill and cover. Put it at room temperature and mix gently before pouring it over the berries.

Apple Fig Custard Open Faced Pie

Yield: One 9 1/2 x 13 half cookie sheet pan

One thing that I love about this pie is that it's simple and easy. It uses puff pastry, which always adds both crunch and some tender 'dougheee' taste.

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Ingredients

• Preheat oven to 350
• Makes: One 9 ½ x 13 sheet cake pan
• 1 box puff pastry (6 pieces), room temperature, divided
• 3 Tbl. butter, salted and room temperature for easy spreading
• 1/2 cup sugar, divided
• 4 large apples, honey crisp or pink lady, sliced into thin wedges, peel on
• ¼ cup lemon juice
• 3 eggs, divided
• 1/3 cup heavy cream
• 1/3 cup milk, 2%
• ¼ cup fig jam
• 1 tsp. allspice
• 1 Tbl. turbinado sugar,

Instructions

Grease the sheet cake pan well. Take 5 pieces of the pastry and pat into the bottom of the pan. Let about 2+” lap over the edges. Slather the butter on the pastry in the pan. Sprinkle with one-fourth cup of sugar.

Put the apple wedges in a bowl. Toss in the lemon juice. Layer into three rows in the pan. Sprinkle on one-fourth cup of the sugar.

In a small bowl (or 2-cup measuring cup), whisk together well two eggs, cream, milk, fig jam and allspice. Pour on the apples.

Cut the remaining piece of puff pastry into five long pieces (about ½ to 1 inch strips). Lay across top of the apples tucking in the end pieces and then pinching together the strips making a rippled effect.

Brush the crust with the white of the remaining egg (it’s ok if you get some of the yolk in there). Then sprinkle the crust with the turbinado sugar.

Bake in a preheated 350 oven for 35 minutes. Remove and let cool.

Notes

This pie is perfect for breakfast! Try serving it with crumbled bacon on top!

Offer up 'toppings' when serving similar to a baked potato or taco bar. Things like shredded cheddar cheese, bacon crumbles, bleu cheese crumbles. Get creative!

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