Friends ask me for my apple pie recipe often enough that I've finally written it down properly: the apple quiche.

It's an apple pie, but the apples are baked in an egg and cream appareil instead of just sitting on the crust, which is why we call it a quiche. The page has the shortcrust (or where to cut corners if you can buy one ready-made), how to slice the apples, the appareil, and the two-step baking.

One warning repeated from the recipe: if you go with rum, use a French-style amber rhum agricole, such as from Martinique. Other rums don't work in this pie.