Apple in Shortcrust Pastry with Custard

For the dough:

Mix together the flour, salt and sugar.

Mound on the work surface and make a well in the middle. Add the egg.

Dot the butter around the edges. Using a knife mix all the ingredients together until the texture resembles coarse cornmeal then mix quickly by hand to form a smooth dough. Shape into a ball and wrap in plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 180°C (160 fan), 350°F, gas 4.

For the filling:

Peel and quarter the apples. Remove the cores. Slice thinly. Mix with the lemon juice, sugar and cinnamon.

Halve the dough. Roll out one dough round to a size slightly larger than the pan.

Grease the pan. Transfer the rolled out dough to the pie pan and make an edge.

Transfer the apple mixture to the dough lined pan.

Roll out the second dough round (as in step 2) and position over the filling. Crimp the edges well to seal. Brush the pie with egg yolk. Make small leaves from the dough scraps. Place the dough leaves on top and brush with egg yolk. Bake in the preheated oven until golden brown (approx. 50 minutes).

While the pie is baking bring the vanilla seeds and milk to a boil in a saucepan.

Mix together the egg yolk, sugar and cornstarch in a bowl.

Pour the milk mixture in a thin stream into the egg while stirring constantly.

Return to the saucepan and stir over a low heat until it thickens (DO NOT BOIL!).

Pour through a sieve. Cool.