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01 June 2018
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Apple Pie with vanilla custard

For a delicious after dinner treat.




Greenhalgh's large apple pie
300ml full cream milk
6 medium egg yolks
75g golden caster sugar
1 vanilla pod, slit and cut up
150ml whipping cream


Re heat Greenhalgh's large apple pie for about 15 minutes 180C / 350F / gas mark 4.

Serve hot or at room temperature with the vanilla custard. To make the custard, pour the milk into a small pan and bring to the boil.

Whisk the egg yolks and sugar in a bowl, then whisk in the milk. Return this to the pan and heat gently until you have a thin pouring custard that coats the back of the spoon, taking care not to overheat it.

Pour it immediately into a bowl, add the vanilla pod, cover the surface with cling film and leave until cool. Liquidise the custard and pass it through a sieve, then whip the cream until it forms soft peaks and whisk it in.

Cover and chill the custard until required, and give it a good 5 hours before serving.