Pastry apple pie


Serves: 1.5kg apple delight, 3 eggs, 500ml of milk, 400g of sugar, 1 cup of marsala or old wine, 1 tablespoon flour, 1 tablespoon of butter.

Preparation: Peel apples and remove the cores. Cook over low heat with marsala and with old wine, after adding a cup of water and 150g of sugar (apples must remain whole until the cooking). Prepare, in part, a custard with 3 egg yolks, 150g sugar, 1 tablespoon flour, with the result that it has a mixture that is then stirred continuously and in which you pour the milk slowly almost boiling. Place the container is low heat, stirring always lots, until you will not be formed a thick cream, which then leave to cool. Meanwhile, whip the egg whites with the last remaining 100g sugar. Prepare a puff pastry and place in a baking dish with butter. Arrange the cooked apples, cream, egg whites and sprinkle everything with apple juice left in the pan and cover with another layer of pastry. Keep it in the oven on low heat for an hour.