- Line a 11X7 pan with parchment paper, leaving some paper hanging over the longer sides.
- In a food processor bowl, add the flour, sugar, butter, egg yolk, water. Pulse a couple of times until it forms a ball. if it’s too dry add few more drops of water.
- With floured hands roll the crust into the bottom of the prepared pan, with just 1/2 inch on the sides. Cover with plastic wrap and chill for 20-30 minutes. Heat the oven to 375F.
- Meanwhile make the topping: in the food processor bowl (since it’s already dirty from the crust) add all the ingredients and pulse until it comes together. It’s gonna be a very soft dough.
- Place it in plastic or foil, cover with another foil and shape into a 1 inch thick log. Place it in the freezer until ready to use.
- To make the apple filling: core and slice the apples. Optional to peel them.
- Put the apples in a sauce pan, along with the sugar, water and cinnamon. Cover and cook over low heat for about 15 minutes or until the slices soften.
- Remove the lid and cook a little more until the liquid evaporates.
- Cool completely.
- When the crust is chilled, cover it with parchment paper, fill it with dry beans/uncooked dry rice/baking beads and bake for 15 minutes.
- Remove the paper and the beans, reduce the oven temperature to 350F and bake for 5 more minutes.
- Cool completely.
- When the crust and the filling are cooled, spread the apple slices on top of the crust.
- In a small bowl, whisk the eggs with the sugar, and heavy cream. Pour over the apple slices.
- Put the pie in the heated oven (350F) and bake for 25 minutes or until the custard is set.
- Take it out of the oven (without turning off the oven) and grate the topping. I found it’s easier to grate the topping in the food processor so the heat form your hands doesn't soften the dough.
- Bake for further 15 minutes.
- Cool completely before slicing.
