Apple-Custard Pie

This is part of a perfect marriage. I like fruit pies, Ben likes custard pies. This apple custard pie blends the creaminess of the custard with the pleasant bite of cooked apple. I like vanilla a lot so I always put in a bit more than most, and in this recipe the custard takes on more of a pastry cream texture, with the vanilla lending a wonderful floral quality that marries well with the apple.

Cookie Crust Pie Shell, partially blind-baked (when blind-baking, only bake for up to 10 minutes and try to protect the crust by covering it - the pie will bake an additional 30 minutes and you don't want the crust to overcook)

4 firm apples such as Spartan, Jona Gold, Granny Smith, etc, peeled, cored and sliced thin

1⁄4 cup + 2 Tbsp sugar

Pinch of nutmeg

1 cup heavy cream

2 eggs

1 tsp vanilla

3 Tbsps (42gr) butter

1. Set the oven rack in the middle position and preheat the oven to 400°F.
2. Line a cookie sheet with parchment paper, smear the paper with a little butter and arrange the apple slices in a single layer on top (you will likely have to use two cookie sheets to do this properly. The apples have to cook and absorb the sugar which is best done if they're not overlapping). Sprinkle each cookie sheet with 1 Tbsp sugar, powder with the pinch of nutmeg. The amount of time the apple cooks depends on the firmness of the apple - test the slices with a paring knife; if it goes in smoothly, the apple is done. The slices should be tender yet still keep their shape.
3. Whisk the cream, eggs and vanilla together, add the remaining sugar and mix a bit more then set aside.
4. Layer the apples in the pie shell in concentric circles. I tend to make two layers of apples in two concentric circles. At last pour the egg mixture on top. Dot the surface with the remaining 2 Tbsp of butter and bake the pie at 400°F 30 minutes.
5. During the baking, check the crust; if you see it browning too much, remove the pie from the oven and cover the edges of the crust with tin foil, then re-introduce into the oven.
6. Allow to cool completely before serving.