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Small white bowl with apple pie pastry cream on a white saucer next to a silver spoon on a grey hard surface, in front of a fall towel and a wicker basket of apples
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Apple Pie Pastry Cream

A creamy vanilla pudding base, infused with the familiar spice of apple pie, accented with small bites of tart apple
Prep Time10 minutes
Cook Time20 minutes
Course: Dessert
Keyword: Creamy, Fresh Fruit, Quick, Stove Top, Year-Round
Servings: 4
Calories: 167kcal
Author: Rachel

Ingredients

  • 125 g tart apple peeled and diced
  • 7 g lemon juice
  • 75 g sugar
  • 24 g all-purpose flour
  • 1 g apple pie spice
  • 173 g whole milk
  • 34 g egg yolk
  • 2 g vanilla
Metric - US Customary

Instructions

  • Toss apple in lemon juice, set aside
  • Create ice bath with 1 medium and 1 small sheet pan; set aside.
  • Beat egg yolks in small bowl until pale.
  • Combine sugar, flour, spice, and milk in large sauce pan. Whisk until smooth
  • Add apples and cook over medium heat until thickened and begins boiling, stirring constantly.
  • Once apple mixture is boiling, slowly temper egg yolks until warm to the touch. Pour heated egg mixture back into saucepan and boil for 3 minutes, stirring continually.
  • Remove saucepan from heat, stir in vanilla.
  • Pour onto chilled sheet pan, cover with plastic wrap directly touching and covering all surface area; refrigerate.
  • To use, mix gently and scoop or pipe as needed.

Notes

Store in the refrigerator for up to 5 days, tightly covered or completely encased. Do not freeze. 

Nutrition

Serving: 110g | Sodium: 23mg | Calcium: 60mg | Vitamin C: 2mg | Vitamin A: 210IU | Sugar: 24g | Fiber: 1g | Potassium: 100mg | Cholesterol: 97mg | Calories: 167kcal | Saturated Fat: 2g | Fat: 4g | Protein: 3g | Carbohydrates: 30g | Iron: 1mg