Vanilla Pudding Apple Cream Pie Recipe

A decadent pie with flaky crust, vanilla pudding, applesauce, and whipped cream. Making one 9-inch (23-cm) pie.  


Pie crust – 1 1/2 cups all-purpose flour – 1 teaspoon granulated sugar – 1/2 teaspoon fine sea salt – 1 stick unsalted butter very cold or frozen – 1/4 cup ice-cold water plus more if needed – 1 large egg beaten Vanilla pudding – 2 cups whole milk – 5 large egg yolk – 6 tablespoons granulated sugar – 1/4 cup all-purpose flour – 1/4 cup cornstarch – 1 1/2 teaspoons vanilla bean paste or vanilla extract – 1 tablespoon dark rum optional Applesauce filling – 2 pounds apples peeled, cored and finely chopped – 2 tablespoons granulated sugar – 1 teaspoon ground cinnamon – 2 tablespoons whipping cream – 1 tablespoon cornstarch Whipped cream – 1 1/2 cups whipping cream cold – 1 tablespoon powdered sugar – 1/4 teaspoon ground cinnamon

Step 1

Make pie crust Mix flour, sugar, and salt in a bowl or processor. Grate frozen butter over flour with a box grater. Pulse briefly to make crumbs from butter and flour. Add 1/4 cup water and stir.   


Step 2

Mixture will moisten slightly. Add it tablespoon by tablespoon, mashing or mixing until the dough holds together. Place dough on floured surface. Wrap a disk in plastic. Place in fridge for 1 hour or overnight.  

Step 3

For crust baking, grease a 9-inch pie dish and preheat oven to 400°F (200°C). Set aside. Wait 10 minutes with refrigerated dough at room temperature. Sprinkle flour on your work surface and rolling pin.   

Step 4

Roll the dough from the middle outward in all directions to make a large 13-inch (33-cm) circle. Wrap your rolling pin in dough and set in baking dish. Carefully lay it in your pie dish's bottom and sides. Save 1 1/2 inches (4 cm) of dough around the dish.  

Step 5

Pinch overhand. Eggwash edge. Put oil-brushed parchment paper in pie crust. Bake the crust blind with dried beans or pie weights. Bake until edges are lightly browned, 20 minutes.   

Step 6

Remove pie from oven, raise temperature to 300°F (150°C), and carefully remove paper and beans. Bake the shell 20 minutes more until golden. Cool fully.  

Step 7

Make vanilla pudding In a medium heatproof bowl, mix sugar and egg yolks. Mix flour and cornstarch in another bowl. Mix egg yolks well and keep aside. Boil milk before foaming. Whisk egg mixture slowly after heat is off to avoid curdling.  

Step 8

Stir this mixture occasionally while boiling in a clean medium pot over medium heat. Mix for 30-60 seconds after boiling to thicken. Whisk in vanilla paste and rum (if used) after heating.  

Step 9

Wrap a clean glass bowl in plastic. Cool overnight or at room temperature before using.  

Step 10

Make applesauce filling Chop apples and add 1/2 cup (120 ml) water to a medium pot. Put cinnamon, 2 tablespoons sugar, and pot lid on. Simmer 15 minutes over medium heat, adding water to prevent sticking, until apples fall apart.  

Step 11

Puree apples with an immersion blender. To taste, add sugar or cinnamon. Mix cornstarch and cream in a small dish. Stir applesauce to avoid sticking. Applesauce thickens like yogurt in 1-2 minutes. Cook and cool to room.  

Step 12

Put pie together Start by evenly distributing apple puffs on crust. Top with applesauce. Make whipped cream by whisking cream and sugar in a large bowl or stand mixer. Whisk medium-speed until medium peeks form.  

Step 13

Decorate applesauce with whipped cream. Top with cinnamon and chill for an hour to link layers.  

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