200 g (8 oz) puff pastry
2 kg (3 lb) apples
450 ml (3/4 pint) rich milk or milk and cream mixed
peel from 1/2 lemon
1 stick cinnamon
5 egg yolks
1/3 cup (75 g) 3oz granulated sugar
2 kg (3 lb) apples
450 ml (3/4 pint) rich milk or milk and cream mixed
peel from 1/2 lemon
1 stick cinnamon
5 egg yolks
1/3 cup (75 g) 3oz granulated sugar
method
1. Peel, core and slice the apples and put them in a greased pie dish. Sprinkle with sugar.
2. Cover with the puff pastry lid and bake for 25 minutes at 220°C, 425°F, mark 7 until the top is golden.
3. If it is browning too soon, reduce the heat after 10 minutes to 190°C, 375°F, mark 5.
4. Remove from the oven and allow to cool slightly.
5. Make a custard in the following manner. Boil the milk with a stick of cinnamon and a twist of lemon peel.
6. Allow it to stand for a few minutes so that the flavours are absorbed.
7. Whisk the egg yolks and 2 tablespoons sugar together lightly.
8. Pour the milk on to the eggs and strain the mixture into the top of a double-boiler or a thick enamel or cast-iron saucepan.
9. Stir gently until the custard begins to thicken.
10. Remove from the heat. Cut away the pastry lid from the pie dish and pour the custard over the apples.
11. Cut the pastry lid into small 'sippets' or attractive shapes and arrange them around the pie.
2. Cover with the puff pastry lid and bake for 25 minutes at 220°C, 425°F, mark 7 until the top is golden.
3. If it is browning too soon, reduce the heat after 10 minutes to 190°C, 375°F, mark 5.
4. Remove from the oven and allow to cool slightly.
5. Make a custard in the following manner. Boil the milk with a stick of cinnamon and a twist of lemon peel.
6. Allow it to stand for a few minutes so that the flavours are absorbed.
7. Whisk the egg yolks and 2 tablespoons sugar together lightly.
8. Pour the milk on to the eggs and strain the mixture into the top of a double-boiler or a thick enamel or cast-iron saucepan.
9. Stir gently until the custard begins to thicken.
10. Remove from the heat. Cut away the pastry lid from the pie dish and pour the custard over the apples.
11. Cut the pastry lid into small 'sippets' or attractive shapes and arrange them around the pie.
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