Gluten Free Custard Pie With Apples
This gluten free custard pie is made with two types of cream cheese and layers of thinly sliced apples. A lovely alternative to classic cheesecake or apple pie!
Yield: 8 slices
Ingredients
- 1 gluten free pie crust parbaked
- 2 large Granny Smith apples
- ½ cup (100 g) granulated sugar
- 1 teaspoon ground cinnamon
- 8 ounces cream cheese at room temperature
- 8 ounces mascarpone cheese at room temperature
- 3 (150 g (weighed out of shell)) eggs at room temperature
- 1 teaspoon pure vanilla extract
- ¼ teaspoon kosher salt
- 1 tablespoon (9 g) tapioca starch
- Honey for drizzling (optional)
Instructions
- Preheat your oven to 375°F.
Prepare the pie crust.
- Prepare the crust according to the recipe instructions, including parbaking the crust. Allow the crust to cool to room temperature.
Prepare the filling.
- Peel, core and slice the apples in half from end to end. Slice the apples thinly (about 1/8-inch thick, no thinner).
- In a medium-size bowl, place the sliced apples, 1/4 cup (50 g) of the granulated sugar, and the ground cinnamon and toss to coat the apples completely. Set the apples aside.
- In a large bowl or the bowl of a stand mixer fitted with the paddle attachment, place the cream cheese, mascarpone cheese, remaining 1/4 cup (50 g) sugar, salt, eggs, vanilla, and tapioca starch. Beat on medium speed until smooth and pourable.
Assemble the pie.
- Pour about half of the filling into the prepared pie crust and smooth into an even layer.
- Arrange the apple slices on top of the filling in a single layer, top with the remaining filling, and finish with another single layer of apple slices.
- Drizzle the apples on top of the filling with about 1 tablespoon of the (optional) honey in an even layer.
Bake the pie.
- Place the pie in the center of the preheated oven and bake for about 35 minutes, or until the custard is set and doesn’t jiggle when the pan is moved from side to side.
- It will be mostly firm to the touch in the center, and the filling will be puffed.
Cool and chill the pie.
- Remove the pie from the oven and allow it to cool to room temperature before placing in the refrigerator to chill until firm (about 3 hours).
- Allow the pie to sit at room temperature for about 10 minutes before slicing and serving.