Innovative Custard Apple recipes

Delicious, tropical and nutritious

Custard Apple & Apple Pie

8 servings
2 hours
1 hour
Not too tricky

A delectable tropical twist on an old favourite.


Pie Crust

  • 1 cup plain flour
  • 2 tablespoon caster sugar
  • 110g unsalted butter, chilled, chopped
  • 1 egg yolk


  • 4 large Granny Smith apples, peeled, cored, sliced
  • 1 large custard apple, seeds removed, flesh scooped
  • ½ cup caster sugar
  • 2 tablespoons plain flour
  • 1½ teaspoons ground cinnamon

Crumble Topping

  • ¾ cup plain flour
  • ⅓ cup caster sugar
  • ¼ cup firmly packed brown sugar
  • 100g unsalted butter, chilled, chopped



To make pastry, process flour, sugar and butter in a food processor until mixture resembles crumbs. Whisk egg yolk with ¼ cup iced water and add to flour mixture. Process until mixture comes together to form a dough. Shape into a disc and wrap in plastic wrap. Refrigerate for 2 hours.

Roll out pastry to 5 mm thick and use to line a 22 cm pie pan, trimming excess. Refrigerate until needed.

To make filling, combine all ingredients in a bowl and set aside.

Preheat oven to 180°C fan forced. To make topping, combine flour, sugars, butter and a pinch of salt in a food processor and process until mixture resembles coarse crumbs. Spoon filling into pie pan, spreading evenly, then spread with topping. Bake for 1 hour or until apples are tender and pastry is golden. Serve warm with pouring cream.


Recipe courtesy of Feast Magazine

Join Our Community

Receive the latest news, recipes and farm developments