4 large apples (mix of sweet and tart)
1 cup brown sugar
½ cup unsalted butter
1 teaspoon cinnamon
1 tablespoon lemon juice
1 ready-made pie crust
2 cups milk (for custard)
3 large egg yolks
1 teaspoon vanilla extract
Preheat your oven to 375°F (190°C).
Peel, core, and slice the apples thinly. In a large skillet, melt the butter over medium heat and add the apples, brown sugar, cinnamon, and lemon juice. Cook for about 10 minutes, stirring occasionally, until the apples soften and caramelize slightly.
Once the apples are ready, remove them from heat and let them cool slightly. Roll out your pie crust and place it in a 9-inch pie dish.
Pour the toffee apple mixture into the pie crust, spreading it evenly. Optionally, sprinkle a bit of sea salt over the top.
Cover the pie with a second layer of crust, crimping the edges to seal. Cut slits in the top crust to allow steam to escape. Optional: brush the crust with an egg wash for a glossy finish.
Bake the pie in the preheated oven for 30-35 minutes or until the crust is golden brown.
While the pie is baking, prepare the vanilla custard. In a saucepan over medium heat, combine the milk and vanilla extract, heating until warm but not boiling.
In a bowl, whisk the egg yolks with sugar until pale. Gradually add the warm milk to the yolk mixture, whisking constantly to temper the yolks. Return to the saucepan and cook on low heat, stirring constantly until the custard thickens, about 5-7 minutes.
Once thickened, pour the custard through a fine mesh sieve to remove any lumps and set aside to cool.
Let the pie cool for about 15 minutes before slicing. Serve with a generous drizzle of vanilla custard over each slice.
