APPLE CUSTARD PIE


Ingredients:

Pre-made gluten free puff pastry sheets for the base and for the sides (defrosted).

Filling:

3 Large green apples (peeled, cored and sliced thinly)

1/3 cup coconut sugar

1/3 cup corn starch

1 tsp Vanilla powder

3 eggs

½ cup nuttelex (melted)

1/3 cup Bonsoy milk

2 Tbsp Maple Syrup

Topping:

3 Tbsp granola

Method:

Pre-heat oven to 190 degrees Celsius.

Combine sugar, corn starch and vanilla powder in a bowl. Whisk in eggs. Stir in nuttelex, milk and maple syrup.

Lay puff pastry in a pie dish and seal base and sides to create the pie crust. Layer thinly sliced apples on top of each other on the crust. Pour batter in the pie crust and sprinkle granola as a topping.

Cover with Aluminium foil and bake in the oven for about 35-45 minutes or until set in the centre.

Serve warm with vanilla ice-cream or serve cold with coconut whipped cream.


Featured Posts
Recent Posts
Archive
Search By Tags
No tags yet.
Follow Us
  • Facebook - Black Circle
  • Instagram - Black Circle

MAKE AN APPOINTMENT

L'Alchimiste
Shop 4 Wigmore Arcade
Ballina, NSW 2478

(02) 66866934

henrietta@alchimiste.com.au

OPENING HOURS

Monday 10:00am-2pm
Tuesday 10:00am-2pm
Wednesday 10:00am-2pm
Thursday 10:00am-2pm

Friday 10:00am-2pm

Open alternate Saturdays:

10am to 12 noon

Note: clinic appointments are available outside trading hours

 © 2020 L'Alchimiste

CONNECT