You're supposed to slice the apples thinly, but I can never be bothered. I just cut them off the core in chunks. It tastes the same, it just looks a little more rustic. If you can't get all the custard in, don't worry. Just pour in as much as you can without it overflowing - placing the pie dish on a baking tray is a wise move, just in case...
I'm going to make this one again this afternoon, but will use half apples and half tinned peaches. If you have other fruits (rhubarb, or berries in summer), use them too. I'd probably leave at least half apples, but other than that, use what you like best! Enjoy!!
2 x sheets sweet shortcrust pastry
2 tbsp butter
1 cup brown sugar
½ tsp cinnamon
800 g apples, sliced (granny smith are good)
1 egg, for brushing
¼ cup sugar
½ cup cream (maybe a smidge more, see how you go)
1 egg yolk
½ tsp vanilla essence
- Line pie dish with one sheet of pastry.
- Melt butter in pan. Stir in brown sugar and cook for 1 minute.
- Add cinnamon and apples. Sauté for 3 minutes. Turn into pie base.
- Cut hole in second sheet, cover pie with this. Crimp edges, brush with egg yolk.
- Cook for 15 minutes.
- Whisk together sugar, cream, egg yolk and vanilla. Pour into hole in pie’s centre.
- Cook for further 30 minutes.
- Either cool completely and dust with icing sugar, or serve warm from the oven with icecream or cream.