Vanilla Custard Apple Pie

• Apple pie can be made with either pie dough or puff pastry.
  

Pie Dough

• Rub the flour, salt, and cubed butter together until the mixture resembles coarse meal. Add the egg and water, and mix until just combined. Chill until firm. Roll out the dough into a sheet about 3mm thick and roughly 4cm (1.5") larger than your pan. Drape the pastry over the tart pan and gently shape it into the shell. Place the unbaked tart shell in the freezer to chill.
  

Vanilla Custard

• Place a baking sheet in the freezer. Bring the milk to a boil with the vanilla pod (and its scraped seeds) and a third of the sugar. Turn off the heat, cover, and let infuse for at least 20 minutes. Meanwhile, in a bowl, whisk together the whole egg, egg yolks, remaining sugar, and starches.

  Return the milk to a boil. Gradually temper the egg mixture by slowly whisking in about one-third of the hot milk. Then, pour the tempered egg mixture back into the saucepan with the remaining hot milk. Whisking constantly, bring the mixture back to a boil and cook for 2 full minutes to ensure the starches are fully activated. Remove from heat. Take out the vanilla pod, rinse it, and set it aside to dry for future use. Using an immersion blender, blend the custard until perfectly smooth. Retrieve the frozen baking sheet. Line it with plastic wrap and immediately pour the hot custard onto it. Place a second sheet of plastic wrap directly on the surface of the custard (to prevent a skin from forming) and let it cool to room temperature. Once cool, refrigerate until completely chilled. Before using the pastry cream, smooth it out by whisking vigorously or by beating it in a stand mixer fitted with the paddle attachment.
  

Pie Assembly

• Pipe the pastry cream into the frozen tart shell and set aside. Peel, core, and halve the apples. Thinly slice each half. Arrange the slices in tight, overlapping rows. As you work, cover the bottom of the tart shell with any apple scraps.
  

Baking

• Preheat a convection oven to 350ºF (180ºC) for 30 minutes, with a pizza stone placed inside to heat. Bake the pie for 50 minutes. Remove the pie and immediately dust it with vanilla sugar or raw sugar. Dot the top with small pieces of butter if desired. Return the pie to the oven and bake for an additional 10 to 15 minutes.

  Remove from the oven and let the pie stand in its pan for 10 minutes. Carefully de-mold it, then transfer to a wire rack to cool completely.
  

Puff Pastry Apple Pie

• Stovetop method: Cook in a heavy-bottomed saucepan over low heat for about an hour, stirring occasionally, until it begins to caramelize and the bottom starts to scorch. Transfer compote to a tray or a large plate to cool completely.

  Oven method: Alternatively, spread the applesauce on a clean, parchment-free baking sheet and bake at a low temperature until thickened and caramelized, stirring occasionally for even drying.
  
• Grease the bottom of the pan and line it with a round of parchment paper. Place the chilled and thin puff pastry sheet on a surface and dock it all over with a fork or dough docker. Use the upside-down pizza pan as a guide to cut the pastry into a round.
  
• Flip and gently press the dough into the prepared pan. Chill.
  
• Using an offset spatula, spread approximately 250g of the prepared, chilled custard.
  
• Pipe or spoon generous, spaced dollops of the chilled caramelized apple compote.
  
• Peel, core, and slice the apples using a mandoline or a sharp knife. Arrange the slices into two tightly packed, concentric circles.
  
• Fill the center hole with apple scraps or compote.
  

Baking

• Bake according to the instructions above.
  

De-Molding

• When the pie is still warm, top the pie with a piece of parchment. Place your cooling rack on top. Carefully invert the pie and remove the pan. Place a cooling rack on top of the pie crust, and flip the pie.
  
• Let it cool completely before transferring it to a cake board or serving platter. Enjoy!