Serves 1
Directions
- 1Whisk egg yolks and sugar until pale.
- 2Infuse milk with real vanilla.
- 3Temper the infused milk slowly into the egg yolk and sugar mixture to keep it silky and prevent scrambling.
- 4Cook the crème anglaise just until it coats the spoon.
- 5Chill the crème anglaise fast to keep it luxurious.
- 6Place rolled dough straight into a dish.
- 7Spread apple filling evenly over the dough, ensuring no soggy pockets.
- 8Weave a proper lattice crust over the apple filling.
- 9Brush the lattice crust with egg wash.
- 10Bake the pie until it is golden and bubbling.
- 11Serve a hot slice of pie on a plate.
- 12Pour crème anglaise over the hot slice of pie.
Ingredients
- egg yolks
- sugar
- milk
- real vanilla
- rolled dough
- apple filling
- egg wash
Equipment
dish
Tips
- To make the crème anglaise, whisk egg yolks and sugar until pale. Infuse milk with real vanilla. Temper the milk slowly into the egg mixture to prevent scrambling. Cook until it coats a spoon, then chill quickly to maintain a luxurious texture.
- For the pie, spread apple filling evenly to prevent soggy pockets. Weave a proper lattice crust. Brush the crust with egg wash before baking.
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