- Yields: 6
- Preparation: 150 minutes
Ingredients
- 1 1/4 cups Graham craker crumbs or dry cookies, Crumbled
- 1 pinch ground cloves
- 1 pinch ground nutmeg
- 1/4 cup (50mL) GAY LEA - Salted Butter, melted
Custard
- 1 cup (250mL) HEWITT'S - 35% whipping cream
- 3 egg yolks
- 1 1/2 cup (125mL) granulated sugar
- 1/4 cup (50mL) all purpose flour
- 1 pinch salt
- 1 tbsp (15mL) GAY LEA - Salted Butter
- 1 tsp (5mL) vanilla
Apple Cranberry Mixture
- 2 tbsp (30mL) GAY LEA - Salted Butter
- 2 apples, peeled, cored and diced
- 1/2 cup (125mL) fresh or frozen cranberries, coarsely chopped
- 2 tbsp (30mL) granulated sugar
- 1 tsp (5mL) ground cinnamon
Vanilla Bean Cream
- 1 tsp (5mL) vanilla extract, or half vanilla bean
- 1 cup (250mL) HEWITT'S - 35% whipping cream
- 1 tbsp (15mL) granulated sugar
Instructions
- Preheat oven to 350°F (180°C).
- In bowl, combine graham cracker crumbs, nutmeg, cloves and butter until moistened and pat evenly into bottom and up side of 9” (23 cm) tart pan with removable bottom or pie plate. Bake in oven for about 10 minutes or until firm. Let cool.
- In saucepan, bring cream to gentle boil over medium heat.
- Meanwhile, in bowl, stir together egg yolks, sugar, flour and salt to form a thick paste. Pour in half of cream and whisk to combine until smooth. Whisk in remaining cream and return to saucepan. Cook, whisking over medium heat for about 5 minutes or until very thick. Press custard through fine mesh sieve into bowl and whisk in butter and vanilla. Place microwave-safe plastic wrap on surface and refrigerate for about 30 minutes or until chilled.
- In large non-stick skillet, melt butter over medium heat. Add apples, cranberries, sugar with cinnamon and cook, stirring often, for about 10 minutes or until apples are softened. Let cool to room temperature. Stir apple mixture into chilled custard and pour into prepared pie shell. Smooth top.
- Using small paring knife, remove seeds from vanilla bean; add to cream and sugar. Whip cream to stiff peaks. Spread cream decoratively over top of custard mixture and refrigerate for at least 1 hour before serving.
Tips:
- Cover and refrigerate for up to 2 days.
