Cooking at: 350 F / 180 C / Gas Mark 4
Apple Pie with Custard Filling
- 3 tablespoons Bird's Instant Custard Powder
- 1 cup Water boiling
- 1 tablespoon Cornstarch
- 1/2 teaspoon Cinnamon
- 1/2 teaspoon Nutmeg
- 1/4 teaspoon Salt
- 2 tablespoons Lemon Juice
- 3 teaspoons Stevia liquid
- 1 1/2 pound Apples 750g. In weight after being peeled, cored and sliced.
- 3 sheets Phyllo Pastry
- 1 tablespoon Lemon Juice
- 2 tablespoons Jam apricot or marmalade
- Ready for oven© Randal Oulton
- In a microwave safe bowl or jug, mix the custard powder with the water, then microwave for 60 to 90 seconds. Take out, whisk, then set aside to cool during which time it may thicken further.
- Mix together the cornstarch, cinnamon, nutmeg, salt; set aside. Mix together the lemon juice and stevia, set aside.
- Start heating oven.
- Peel, core and slice the apples thinly. Pour the dry spice mixture on them and toss lightly to coat. Then, drizzle the liquid mixture over them, and toss to coat. Set aside.
- Spray a 9 inch (23 cm) pie plate lightly with cooking spray. Use the 3 sheets of phyllo to line it. Have the extra length from each sheet fold over back into the pie plate at a different part of the pie plate for each sheet.
- Using a spatula or a spoon, spread the custard out evenly in a thin layer over the base of the pie.
- Arrange the apples in the lined pie shell in a classic French apple pie spiral pattern.
- Pop in heated oven and bake for 35 minutes or until apples are tender to the tip of a knife.
- Meanwhile, get the glaze ready: thin the two tablespoons of jam with the tablespoon of lemon juice, and set aside.
- When the apples are cooked, remove the pie from the oven, and switch your oven to broil / grill mode. Brush the glaze all over the apples, coating them all. Return the pie to the oven for 60 to 90 seconds just until some nice browning / carmelization shows (don't take your eyes off it even for a second), then whistle it out right away.
- Let cool before serving.
There are a total of 19 Weight Watchers PointsPlus® in the recipe.
We used a jam that was 1 Weight Watchers PointsPlus® per 2 tablespoons.
We used a salt substitute.
* Weight Watchers Points™ calculated by CooksInfo.com. Not endorsed by Weight Watchers® International, Inc, which is the owner of the Points® registered trademarks.