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Apple pie and custard

James Martin from James Martin's Favourite Feasts
For the ultimate comfort pud, try James Martin's easy apple pie with home-made custard scented with vanilla and thyme

Apple pie and custard

Method

1. Preheat the oven to 190C/gas 5.

2. Roll out two thirds of the pastry on a floured work surface and use to line a 23cm pie dish.

3. Tip the apple slices into a bowl with a pinch of thyme and the sugars, then stir gently to mix. Pile the mixture into the pastry-lined dish, dot with a little butter and leave to cool.

4. Once the filling has cooled, roll out the remaining pastry and lay it on top. Seal the edges well, then make a small hole in the top for steam to escape. Make decorations from any pastry trimmings and seal them with a little water. Brush with beaten egg, sprinkle with caster sugar and bake for 20-30 minutes until golden brown.

5. For the custard: split open the vanilla pod and scrape out the seeds into a heavy-based saucepan. Pour in the milk and cream, add the vanilla pod and thyme, then bring slowly to the boil.

6. Whisk the egg yolks and sugar in a bowl until they lighten in colour and thicken slightly.

7. Pass the custard through a sieve, discarding the vanilla pod and thyme. Rinse the saucepan and return the mixture to the pan. Put the saucepan over a low heat and cook the custard for 5-10 minutes, stirring all the time, until it thickens slightly and coats the back of the spoon - do not boil or the custard will curdle.

8. Serve with the hot apple pie.

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Serves: 6-8

Prep: 15 min
Cook: 40 min

Ingredients
500g pack shortcrust pastry
plain flour, for dusting
700g cooking apples, peeled, cored and thickly sliced
pinch Thyme
50g caster sugar, plus extra for sprinkling
50g soft brown sugar
25g Butter
1 egg, beaten