Apple pie / galette baked in kamado vanilla cream

Ingredients

Apple pie / galette

• 1 package of ready-made pie crust or galette dough
• 4–5 apples (preferably tart varieties, such as Ingrid Marie or Aroma)
• 0.75 cups granulated sugar
• 1 teaspoon cinnamon
• 1 pinch of salt
• 1 tsp cornstarch
• 25 g butter
• 1 egg, for brushing (optional)

Vanilla Custard

• 2.5 cups milk
• 1 vanilla bean or 1 tsp vanilla paste
• 3 egg yolks
• 0.5 cups granulated sugar
• 1.5 tablespoons cornstarch

Here's how to do it

Step 1 – Prepare kamadon

Light kamadon set it to indirect heat using heat deflector.
Aim for a steady temperature of around 180–190 °C and let the heat settle properly.

Step 2 – Prepare the pie

Peel, core, and thinly slice the apples. Mix with sugar, cinnamon, salt, and cornstarch
for a juicy yet firm filling.

Roll out the dough on parchment paper.
For the galette: place the apples in the center and loosely fold up the edges.
For the pie: line a pie dish and spread the filling evenly.

Cut the butter into small pieces and, if desired, brush the edges with beaten egg.

Step 3 – Baking in kamado

Place the pie over indirect heat and bake with the lid closed for 35–45 minutes.
The pie is done when the edges are golden brown, the apples are tender, and the crust is fully baked.

There may be slight variations in heat distribution, so turn the pie halfway after about 25 minutes.

Step 4 – Make the vanilla custard

Gently heat the milk and vanilla. Whisk together the egg yolks, sugar, and cornstarch.
Pour the warm milk into the egg mixture while whisking, then pour the mixture back into the saucepan.

Simmer gently over low heat until the cream thickens. Stir constantly and let cool slightly.

Step 5 – Serve

Remove the pie from the oven and let it rest for a few minutes. Serve warm with vanilla cream on the side
or drizzled on top. The flavor is rich, full-bodied, and slightly caramelized.