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“A great fusion of creme brulee and apple pie. Time does not include setting time.”
1hr 20mins

Ingredients Nutrition

  • Pie crust
  • 1 12 cups flour
  • 12 butter, diced
  • 3 tablespoons water
  • Filling
  • 2 dessert apples, peeled, cored, and chopped
  • 2 tablespoons water
  • 6 eggs, yplks
  • 14 cup superfine sugar
  • 1 12 cups heavy cream
  • Topping
  • 1 dessert apple, cored, thinly sliced and tossed in lemon juice
  • 14 cup superfine sugar


  1. Preheat oven to 375.
  2. Place flour in a bowl with the butter, using a pastry knife, cut in butter till mixture resembles breadcrumbs. Mix in just enough water to make a smooth dough. Knead lightly then cut into 5 pieces.
  3. Roll 1 piece of dough out thinly anduse to line 4 inch, removeable bottom mini tart pans (can also use ramekins). Trim off extra dough and reserve. Repeat for 5 pans and use extra to line 6th. Chill 15 min.
  4. Line pie shells with waxed paper and fill with pie weights then bake for 10 minute Remove weights and paper, and bake another 5 minute Remove from oven and reduce temperature to 350.
  5. Put apples in a saucepan with wate. Cover and cook for 10 minutes or untill soft. Mash till smooth.
  6. Using a fork, mix together egg yolks and sugar in a bowl.
  7. Pour cream into saucepan and bring almost to a boil. Gradually stir cream into egg mixture.
  8. Strain custard into apple mixture and mix well before spooning into pie shells.
  9. Bake for 15-20 minutes or untill custard is set. Let Cool.
  10. 25 minutes before serving remove pies from tart pans. overlap apple slices on pies and sprinkle with sugar. Use a blowtorch to caramelize the sugar.

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