As Jane Austen wrote in a letter to her sister Cassandra "Good apple pies are a considerable part of our domestic happiness", this particular apple pie made me very happy indeed.
Granny Smith apple pie with cinnamon custard
Shortcrust pastry (ready made and enough to cover the bottom and sides of your pie dish)
30g plain flour
1 egg + 1 egg yolk
1 teaspoon ground cinnamon
1 lemon rind
3 Granny Smith apples
Preheat the oven to 180 ºC/Gas Mark 5.
Roll out the shortcrust pastry following the instructions on the packet. Line the bottom and sides of a pie dish with the pastry, prick the bottom with a fork, cover with aluminium foil and weigh down with baking beans. Blind bake for about 10 to 15 minutes and then remove the aluminium foil and bake for 5 minutes more.
Meanwhile make the custard.
Heat up the milk with the lemon rind and the cinnamon. In a pan mix the sugar with the flour and add the eggs mixing well.
Slowly add the milk (don't forget to remove the lemon rind first) and keep stirring with a wooden spoon, make sure you scrape the bottom of the pan. Cook over a low heat until it thickens. Allow to cool for a few minutes.
Fill the pastry with the cream. Peel and core the apples, cut really thin slices and arrange them in an even pattern.
Bake for about 30-40 minutes or until the pastry is cooked and the custard is set. Remove from the oven and brush with a little jam if you want (I only had lemon and lime marmalade so that's what I used).
This pie is delicious served warm or cold.
Edited to add: Thank you to Sarah for spotting that I'd left out the milk by mistake. The recipe has now been corrected :-)