Some apple pie fillings are made by simply tossing the sliced or diced apples with lemon juice, sugar, and maybe flour and salt and that's that. But others, including this one, combine the apples with a creamy custard for a richer tasting dessert. Don't worry if the custard filling forms a few bubbles at some point while in the oven (and avoid the temptation to pop them); they'll collapse by serving time.
- 1 shortcrust pastry (for pies)
- 5 apples
- 1 lemon (small, juiced)
- 4 eggs
- 100 grams sugar
- 200 milliliters cream
- powdered sugar (to taste)
- cinnamon (to taste)
- Preheat oven to 180°C (approximately 350°F).
- Press dough into a pie dish.
- Do not remove parchment paper dough is wrapped in.
- Pierce bottom of the dough with a fork.
- Peel apples, core and cut into quarters.
- Slice quarters carefully so that they remain whole.
- Sprinkle apples with lemon juice.
- Beat eggs.
- Add sugar and cream.
- Add apples to egg mixture.
- Mix well.
- Cover pie crust with this mixture.
- Bake in preheated oven for about 45 minutes.
- It is normal for a few bubbles to appear while baking.