Sometimes a crisis in cake making isn't the end of the world after all. If all the bottoms drop out of your mini apple pies and you end up with a huge pile of pastry and appley gloop, you have two options. You can stand there and yell in frustration, or you can think on your feet and make something new out of it.
More and more, I'm trying to do the latter. On this occasion, it led me to a new recipe that I'm probably going to make on purpose in the future. This is almost becoming my favourite part of baking; turning something that would have been binned into something tasty, in this case a cross between a custard tart and an apple pie; I'm just saving you from having to make the custard later. If I'd made this in a square tin you would have been able to cut these up and eat them as bars. Oh, the possibilities!
The main lesson for today though, is that individual pies are a whole different world; one I won't be tackling again for a while unless I fancy making this again soon. Which I do. Hum...
Twice-baked Half-baked Apple and Custard Pie
Any amount of leftover (or disaster) apple pie, broken up
About 1/2 pint custard
Nutmeg
Caster sugar, for sprinkling
1. Arrange the crumbled pie (not finely crumbled, with fairly big pieces of crust remaining) in any baking tray or Pyrex dish
2. Pour the custard over the top. Top with some grated nutmeg and sugar.
3. Bake, at around 180C, for around 40 minutes, until browned and set. I ate this cold; whether it's nice hot... I don't know.
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