APPLE CUSTARD PIE
Pre-made gluten free puff pastry sheets for the base and for the sides (defrosted).
3 Large green apples (peeled, cored and sliced thinly)
1/3 cup coconut sugar
1/3 cup corn starch
1 tsp Vanilla powder
½ cup nuttelex (melted)
1/3 cup Bonsoy milk
2 Tbsp Maple Syrup
3 Tbsp granola
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.