How do I stop the crust getting soggy?+
Blind bake the crust or use a dry barrier (fine breadcrumbs, ground almonds or crushed biscuits) in the bottom before adding the filling so juices do not soak into the pastry. Also bake the pie on a lower oven rack and use a metal pan if possible to promote a fully baked, crisp bottom.
What apples should I use so slices stay tender but not mushy?+
Use a mix: one firmer tart apple such as Granny Smith or Bramley with a sweeter variety like Gala, Braeburn or Honeycrisp so you keep structure and add balanced sweetness. Slice evenly about 3 to 4 millimetres thick so the fruit cooks through during the custard bake without turning to mush.
How do I make sure the custard sets but does not curdle or become grainy?+
Warm the milk or cream before slowly tempering it into the beaten eggs to avoid scrambling, bake at a moderate temperature and remove the pie when the centre still has a slight wobble; it will finish setting as it cools. Using the right egg to liquid ratio and avoiding overbaking stops the custard from curdling or becoming grainy.
Which thickener is best for a glossy, stable filling?+
Quick-cooking tapioca or ClearJel are the most reliable for clear, stable fillings with high-acid fruit like apples or cranberries; cornstarch will work for short-term serving but can soften over long storage. These thickeners give a glossy set without making the filling pasty.
My filling looks loose after baking. Can I fix it?+
Often it just needs more time to finish setting, put the pie back in the oven for 8–15 minutes at a slightly lower temperature or let it cool and chill for several hours. If that fails, reduce the excess juices on the stove with a little extra thickener and pour the thicker mixture back in before chilling. Patience and a gentle extra bake usually do the trick.
How do I get the photo-ready look and glossy top like the picture?+
Arrange thin, even apple slices in a pretty pattern so peaks remain visible, brush the crust with beaten egg for an even golden rim, and brush warmed apricot jam over the apple tops after baking for shine; a quick sprinkle of almond flakes or coarse sugar adds bakery-style texture. Bake on a lower rack and let the pie cool fully before slicing to keep clean wedges.
