APPLE CUSTARD PIE

Apple Custard Pie image

Provided by Martha Stewart

Time 2h25m

Yield Makes one 9-inch pie

Number Of Ingredients 12

3 ounces frozen kataifi (shredded phyllo), thawed (1 cup packed)
3 tablespoons unsalted butter, melted
1 tablespoon unsalted butter
5 baking apples, such as Pink Lady, peeled, cored, and sliced into 1/2-inch wedges
1/4 cup sugar
3/4 cup sugar
1 cup heavy cream
1 large egg, plus 1 large egg yolk
2 cups whole milk
1/2 cup sugar
Salt
1/2 cup semolina flour

Steps:

Make the crust: Preheat oven to 325 degrees. Arrange a 1/2-inch-thick layer of kataifi into the bottom and up and over the sides of a 9-inch pie plate (it will shrink during baking); brush all over with melted butter. Bake until golden, about 25 minutes.
Meanwhile, make the caramelized apples: Melt butter in a large high-sided skillet over medium-high heat. Add apple wedges and sugar. Cook, stirring occasionally, until apples are soft and caramelized, about 40 minutes. Transfer apples to a medium bowl.
Make the caramel: Add sugar to skillet. Cook over high heat until sugar dissolves and turns medium amber. Remove skillet from heat. Slowly and carefully stir in cream (it will bubble and steam as you add it).
Cover bottom of crust with 3/4 cup caramelized apples. Drizzle apples with 2 tablespoons caramel.
Make the custard: Whisk to gether egg and yolk in a medium bowl. Bring milk, sugar, and 1/4 teaspoon salt to a simmer in a medium saucepan over medium heat. Gradually add semolina flour, whisking constantly, until mixture starts to bubble, about 30 seconds. Remove from heat, and slowly whisk one third of the semolina mixture into egg mixture. Return entire mixture to saucepan. Cook, whisking constantly, until thick, about 30 seconds.
Pour custard over caramelized apples into crust. Let stand until set, about 1 hour. Top with remaining caramelized apples just before serving. Drizzle top of pie with some caramel (reheat if needed). Serve immediately.