Serves: 8 – 12
Baking tin: 8″ Loose bottom flan tin
Ingredients for the Pie filling:
- 1 portion Pie dough (click the link for the recipe)
- Apples – 800 grams, peeled, cored and sliced not too thin (no more than ¼” thick)
- Butter – 1 tablespoon
- Jaggery/ raw sugar – 3½ tablespoons
- Vanilla – 1 teaspoon
- Brandy – 3-4 tablespoons
- Cinnamon – 1 teaspoon
- Nutmeg- a pinch or two
- Egg – 1
- Jaggery/ raw sugar – 2½ tablespoons
- Cream – ½ cup
- Cornstarch – 1½ teaspoon
- Plain flour – 1½ tablespoon
- Salt to taste
- For the glaze, in a bowl beat together the following and set aside:
- Egg white – 1
- Sugar – 2 tablespoons
- Melted butter – 2 tablespoons
Method :
- Grease and line the bottom of the pie tin with a circle of baking paper followed by the chilled pie crust dough as given in the pie dough recipe. Chill the prepared tin for about 2 hours.
- To a pan on low heat add the butter and apples. Increase the heat to high and toss around coating all the apples well for no more than 5 minutes (go by the clock). The apples should not overcook; you do not want a mush.
- Add the raw sugar, vanilla, cinnamon and nutmeg. Toss well to coat the apples and after exactly 2 minutes turn off the heat.
- Cool the apples completely and drain any residual liquid into a bowl.
- To a deep bowl add one egg, 2½ tablespoons of raw sugar, vanilla, plain flour, cornstarch, cream and any residual liquid from cooking the apples.
- Use a hand blender or a whisk and beat everything together until smooth. This is the custard mix.
- Layer the cooked apples into the prepared pie tin radially or any other way you like.
- Pour the chilled custard mix over the apples, ensuring that the apple slices are still visible and peeking out through the custard.
Arrange the cooked apples 
Pour over the custard
- Bake the pie in a preheated oven at 180°C for 35 minutes.
- After 35 minutes remove the pie from the oven, increase the temperature to 220°C.
- Glaze the pie all over, edges and centre included and pop it back into the oven for 10-15 minutes or until the top and edges of the pie appear golden brown.
After glazing and baking for 10 minutes 
Serve warm with fresh cream or icecream
Notes:
- If you haven’t the patience to layer out the apples into the prepared pie tin, feel free to chop them into ½” chunks and spread them evenly into the prepared pie tin.