1 pk Puff pastry; (ready made)
Flour for rolling
FILLING
7 Apples or as many as will
-fit into the
; frying pan
1 pn Cinnamon
3 tb Brown sugar
1 Lemon; zest and juice
1 tb Butter
1 tb Marsala
BAYLEAF CUSTARD
6 Egg yolks
1 pt Milk
1 Bayleaf
2 tb Caster sugar
1 tb Marsala
Quarter the apples and remove the core. Squeeze the lemon juice on to the
apples. This will prevent them from going brown. Add the zest.
Custard:
Scald the milk and pour on to the eggs and whisk. Add the sugar and bayleaf
and stir. Put into a saucepan and stir continuously until the mixture
thickens and it coats the back of a wooden spoon.
Put the butter into the pan and melt. Add apple, cinnamon and brown sugar.
Keep the apple moving and glaze carefully. Turn the apples so they are skin
down. Add the marsala on top.
Make sure the pan is packed with the apples as they shrink during cooking.
Roll the pastry out and cover the frying pan. Trim off the edges and place
the pan in the oven for 10 to 15 minutes until the pastry is golden and
crisp.
Reheat the custard and strain to remove the bay leaf.
Remove the pie from the oven and turn over on to a plate.
Decorate with mint leaves and serve with the custard.
Yields
1 servings
