Pastry

• 140 g(5 oz) flour
• 1 tablespoon vanilla sugar
• a pinch of salt
• 70 g(2½ oz) butter
• 1 egg yolk

Filling

• 450–680 g(1–1½ lb) ripe eating apples
• 55–85 g(2–3 oz) sugar
• 45 g(1½ oz) dry white breadcrumbs
• 150 ml(¼ pt) double or whipping cream
• 2 eggs, beaten
• ½ teaspoon vanilla essence

Sift the flour, sugar and salt into a bowl, and rub in the butter. Mix to a dough with the egg yolk and 2–3 tablespoons ice-cold water. If the pastry is still very cold roll out to line a greased 20–23 cm (9 in) pie dish about 5 cm(2 in) deep. Otherwise chill the pastry first.

Crimp the edges of the pastry and spread three quarters of the breadcrumbs in the base. Cover with the peeled and sliced apple sprinkled with the sugar.

Mix the cream with the eggs and vanilla essence and pour over the apples. Sprinkle the remaining breadcrumbs on top.

Bake in a moderately hot oven (Mark 6, 200°C, 400°F) for 20 minutes, and then lower the heat to Mark 4 (180°C, 350°F) for 10–15 minutes, until the pastry is golden and the custard is set.