Sweet Apple Custard Pie
Recipe Steps
Shortcrust Pastry
Group 1
-
g/ml:
450
900
-
Ingredients:
Egg
Castor sugar
Egg yellow colour
-
Method:
Use dough hook - mix to dissolve castor sugar.
Group 2
-
g/ml:
1800 -
Ingredients:
EOI Gilt or EOI Pride -
Method:
Add to Group 1 and mix until margarine broken up.
Group 3
-
g/ml:
2700
40
24
-
Ingredients:
Soft flour
Baking powder
Salt
-
Method:
Add to Groups 1 and 2 and mix to form a smooth clear dough.
- 5922
- Total Weight
Pie filling
Group 1
-
g/ml:
500mL
300
300
-
Ingredients:
Cold water
EOI Custilla
Castor sugar
-
Method:
Blend cold water, EOI Custilla and castor sugar on 1st speed.
Scrape down and whisk for 4 minutes on 3rd speed.
Group 2
-
g/ml:
3000 -
Ingredients:
Diced apple
-
Method:
Blend diced apple into Group 1.
- 4100
- Total Weight
Additional Information:
Make up Procedure
Fill EOI shortcrust shells with EOI Custilla apple filling then place a shortcrust lid on top. Finish with a sprinkle of raw sugar and bake at 180° C – 190°C until golden brown.
Recipe Uses:
Custilla 15kg
Premium custard premix with multi-purpose usage. May be used as a pourable custard, a piping and filling custard, or as an ingredient for Bavarian cream or mousses. Perfect for vanilla slices all piping work such as éclairs and bake stable for use in Danish pastries. Excellent freeze-thaw stability and no cooking required. This product is suitable for vegetarian use.
Gilt 12.5kg
Premium butter flavour margarine for all short pastry, sweet crust & quiche bases. Ideal as a partial or total replacement for butter.
Pride Block 12.5kg
Premium vegetable margarine for use in all quiche base and short pastry lines. Ideal as a partial or total replacement for butter. This product is virtually Trans Free and is suitable for vegetarian and vegan use.
