This is my apple pie. We call it the apple quiche, because the apples are baked in an egg and cream appareil rather than just sitting on the crust.

It comes in two parts: the crust and the appareil (the batter poured over the apples).

The crust can be bought pre-made, which is easier when it's available. How easy that is depends on the country. In France I used Herta's pre-rolled pâte brisée: it comes on baking paper, so you just unroll it into the pie pan and you're ready.

If you can't find one, it's simple to make:

• 300 g flour
• 150 g butter
• 1 teaspoon salt (5–6 g)
• 80–100 ml cold water

The rule is twice as much flour as butter, by weight. 150 g butter to 300 g flour is enough for one large pie or two small ones.

1. Before you start, dissolve the salt in the water so it's ready to go.
2. Rub the butter into the flour until it looks like sand (in French: sabler le beurre).
3. Pour in the salted water in small increments, mixing as you go, and stop once you like the consistency. You may not need all of it.
4. Put the dough in the fridge for about 15 minutes so it firms up.
5. Roll it out and line the pie pan.

Use sweet apples: they caramelize nicely in the oven, and the sweeter the better. Avoid green, tart apples like Granny Smith.

How many depends on their size. You want enough to fill the pan while leaving some room for the appareil; I usually end up using 3 to 4 apples.

1. Prick the crust all over with a fork. No need to pre-bake it.
2. Peel the apples (always) and cut them into thin slices, about 2 mm. A bit thicker or thinner is fine, but thick slices may need more time in the oven.
3. Build the filling in layers:
   • a first layer of slices, neatly overlapping, all in the same direction
   • a few slices laid across them as a scaffold
   • a second neat layer
   • another scaffold
   • a final neat layer on top

Whatever apple is left over, I often turn into jam to eat with the vanilla ice cream.

• 50 g crème fraîche
• 6 eggs: 3 whole, plus the yolks only of the other 3
• 60–80 g sugar, depending on how sweet you want it
• the secret ingredient, one of:
  • a splash of French-style amber rhum agricole (rhum agricole ambré, such as from Martinique). Other rums don't work in this pie.
  • a few drops of vanilla extract
• optional: sliced almonds

The secret ingredient should stay discreet: you want a hint, not a taste of rum. How much is up to you.

Mix everything well, pour it over the apples, and put it in the oven immediately.

• 180 °C for 30 minutes
• then 150 °C for 30 minutes

Aim for a nicely golden top with some browner, caramelized patches. At 150 °C there's little risk of overcooking, so it's fine to leave it a bit longer if it isn't there yet. Thicker slices may need some extra time at this stage.

You can let it rest for a while so the eggs set, or eat it right away, accepting it'll go all over the place.

It goes well with vanilla ice cream.