Rectangular Apple Pie

Peel, quarter and core the apples and cut into small pieces. Put into a pan with the lemon juice and 2 tbsp sugar and stew for 2-3 minutes. Leave to cool and drain in a sieve. Cut the crusts off the bread and lightly toast the bread. Line the loaf tin with baking parchment and then line the base and sides of the tin with the toasted bread. Beat the eggs with the cream, milk and the rest of the sugar. Pick the mint leaves from their stalks, reserve a few and put the rest into the lined tin with the apple pieces. Pour the egg and cream mixture over the apple. Place a board on the tin so that the bread can absorb the custard mixture without moving out of place. Then put into the oven at 175°C for 1 hour, until the custard is set. For the sauce, put the milk into a pan with 2 tbsp sherry, the cinnamon and sugar and bring to the boil. Mix the cornflour with the rest of the sherry and stir into the milk. Return to the boil briefly then leave to cool. Leave the pie to cool in the tin and put into the refrigerator. Before serving turn out onto a platter and remove the baking parchment. Whip the cream until stiff and pipe on top of the pie. Garnish with the reserved mint leaves and serve with the cinnamon sauce.