Apple and Buttermilk Custard pie

My last attempt at a custard pie was okay, but not really what I was looking for. This time I thought I'd try a slight twist on it and add in a layer of apple with a different custard recipe. So here it is.

I made my own pastry again this week - another easy as one.

Put 1 1/4 cup flour, 1/2 cup cubed cold butter, 1 tablespoon of sugar and a pinch of salt in a mixer or blender and pulse until it's all mixed in but you can still see small chunks of butter. If you don't have a mixer or blender, you can either use your hands to rub in the butter, or grate the butter into the dry ingredients and mix. Add in 3-4 tablespoons of icy cold water and mix again until it just starts to clump together.
Pour it out into some cling film and wrap up tight. Chuck it in the fridge for half an hour, then roll it out flat. Cut around your pie tins to get your casing - you won't need lids for this one.

For the filling:
Peel and slice a couple of nice apples. Melt some butter in a pan, add the apple slices, a tablespoon of honey and a sprinkle of cinnamon. Cook over a low heat for about 10 minutes until the apple is soft.

Mix 2-3 eggs, a tablespoon of flour, 1/2 cup sugar, a cup of buttermilk, a teaspoon of vanilla essence and a pinch of salt together - this is going to be the custard.

Line the pie tins with the pastry and add a thin layer of the apple. Pour in the custard mix. Bake at 150 celcius (300 farenheight) for about 30-40 minutes or until the custard looks baked. Leave to cool and set for about an hour before eating - you might want to heat it up before eating, and if you want to get fancy on it put some whipped cream on top.

While this turned out pretty well I think next time I'd blind bake the pastry since it didn't really go golden.