Custard Apple Ruffled Pie

Custard Apple Ruffled Pie

ruffled pie
Milk Ruffle Pie

Recipe Collab with The Bircher Bar.
I've seen the custard apples on the shelves in the Supermarkets every Winter for as many years as I can remember, and I've always thought they looked really interesting, but for some reason have never picked one up... Until today! So for a bit of back story, I have had a couple of disasters in the kitchen this week, I know things can’t always go exactly as planned, but one bake was so disastrous that it was too bad even for the chooks, and I swore I wouldn't step in the kitchen again (that lasted 2 days..) but when I saw the Custard Apples today, I just knew they would be my saving grace, I was not going to let the kitchen defeat me a third time!

So first things first, having never tasted a custard apple before I didn’t know what it tasted like, which consequently means I have no idea how to bake with it! So I cut up my custard apple sheared off the thick skin, cut my finger with a butter knife attempting to pry out one of the massive seeds, and then I took a bite.. and it was sweet! I was expecting it to be bitter. Why did I think it would be bitter? What a nice surprise! So it turns out that custard apples are beautifully sweet with an almost floral perfume flavour. And the texture, true to its name, was soft just like custard! But such a unique flavour was tricky to pair, I threw around the idea of a lemon tea cake with custard apple on top, a classic crumble, maybe even a custard tart? Then, my aha moment, this would be the perfect thing to pair with the gorgeous Chai Latte I’ve been drinking religiously this past week. The Bircher Bars Chai Latte sports a delicious combination of cinnamon, ginger, cardamom, Chinese-5-spice and vanilla, which just so happened to feel like the perfect blend to compliment to sweet but subtle notes of the custard apple. But what form to marry these flavours in?

Truth be told, I didn’t have to think about that for very long, I’d been eyeballing Smitten Kitchens Ruffled Milk Pie for months, it was both gorgeously presented and combined custard with crunchy pastry in a way that I hadn’t seen before! A unique form for a unique flavour combo. The perfect way for this Custard Apple Recipe to be showcased!

MY TOP TIPS FOR MASTERING THIS BAKE
#1 Filo pastry can be finicky. If it’s too dry the sheets will crack, if there’s too much moisture the sheets will stick together, and both outcomes will make creating your pretty ruffled pie a nightmare. Because of this it is essential that your filo dough be de-frosted perfectly. Never leave filo dough to defrost at room temperature, you want to defrost it sealed in its original packaging in the refrigerator for no less than 24 hours. If you’re using fresh filo dough instead of frozen, your right to just jump straight in, no fridge time necessary.

#2 Fold and roll your filo dough loosely, you don’t want ‘sharp edges or a tightly wound spiral otherwise you’ll loose all the body of this dessert because you’ll have left no room between pastry layers for the custard to pool in. Soft hands are the key

#3 When pouring your custard over your filo pastry, ensure you don’t pour it in from just one spot or your tin will fill unevenly and some sections of your Ruffled Pie may be left without any custard. Move your jug around over your Ruffled pie to ensure each cavity created by the walls of filo pastry is filled to roughly an equal level.

custard apple recipe, ruffled pie, custard apple ruffle pie
Yield: 6
Author: Dayna Hoskin

Custard Apple Ruffled Pie

prep time: 1 H & 20 Mcook time: 55 Mtotal time: 1 H & 75 M
I’d been eyeballing Smitten Kitchens Ruffled Milk Pie for months, and it seemed the perfect vessel for these gorgeous yet subtle flavours to be showcased in.

ingredients:

Custard Apples
Filling
  • 1 1/2 cup full cream milk
  • 3 eggs
  • 1/2 cup white granulated sugar
  • 1tsp vanilla essence
Pastry
  • 1 pack of 18 frozen filo pastry sheets
  • 100g unsalted butter (melted)
+

instructions:

How to cook Custard Apple Ruffled Pie

  1. Cut your custard apple in half and using a sharp knife remove the skin from half of your custard apple and cut the remaining flesh into roughly 2cm x 2cm chunks.
  2. Place custard apple into a medium-sized saucepan with 2 cups of water, 1 cup of sugar and 2tsp The Bircher Bar Chai Latte spice mix. Place the saucepan over a medium heat and allow to simmer for 30 - 45 minutes or until the custard apple is soft and the syrup has thickened.
  3. Remove the custard apple chunks from the syrup and move to the food processor. Blitz until a smooth paste is formed.
  4. Add 1 1/2 cups of milk to the food processor and blitz until well combined.
  5. Pour your milk/custard apple mixture through a sieve and into a large mixing bowl.
  6. Add eggs to your custard apple mixture and whisk until well combined. Cover the mixing bowl with cling wrap and move to the fridge.
  7. Pre-heat your oven to 180 degrees Celsius.
  8. Grease and line the base of a 25cm x 3cm baking tin and set aside.
  9. Melt 100g of butter in a small saucepan. Set by your workspace.
  10. Retrieve your filo pastry and lay one sheet out in front of you horizontally. Paint the sheet of filo with a small amount of butter, lay a second sheet of filo on top, paint the surface with butter and then gently fold your filo pastry into thirds lengthways (from the long side). Set aside.
  11. Repeat the above step until you've used all your filo pastry.
  12. Gently roll all bar two of your filo strips into a loose spiral, and transfer into the centre of your pre-prepared cake tin.
  13. Place the remaining two strips of filo hard up against the rim on your cake tin to create a wall, then gently spread your filo spiral out, creating space between the spirals in order to fill out the cake tin.
  14. Paint the filo pastry with your remaining butter and place in the oven to bake for 20 minutes.
  15. Remove your filo from the oven and retrieve your custard from the fridge. 
  16. Pour your custard mixture through a sieve into a large pouring jug, then pour your custard evenly over your filo pastry. 
  17. Return to the oven to bake for a further 35 minutes, or until the custard has set. 
  18. Once baked, combine 1/2tsp of The Bircher Bar Chai Latte Spice Mix and 2tbsp icing sugar in a small bowl and sprinkle liberally over your ruffle pie. 

NOTES:

EQUIPMENT cake tin (25cm x 3cm) parchment or baking paper food processor medium saucepan small saucepan sieve whisk pastry brush
Created using The Recipes Generator
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