Portuguese Apple Pie (Tarte de Maçã)

Base:

1. Mix the flour with the sugar and salt.
2. Add the butter/margarine cut into small pieces and incorporate with your hands.
3. Add water, 1 tablespoon at a time, until you get a dough that is moldable but does not stick to your hands.
4. Place in the refrigerator while preparing the cream.

Cream:

1. Bring the milk, cornstarch, egg yolk and sugar to a boil, stirring until thickened.
2. Allow it to cool and add the vanilla extract.

Topping:

1. Heat the butter/margarine in a small pan with the sugar and apples and cook until they are soft.
2. Drain the apples reserving the broth.
3. Add 2 tablespoons of the reserved broth to the beaten egg mixture with 1 tablespoon of brown sugar.

Assembly:

1. Roll out the base (sprinkle the work surface and the rolling pin with flour) and place in the tart pan.
2. Cover with parchment paper, place some weights on top and place in a preheated oven at 180ºC for 10 min.
3. Remove the base from the oven, remove the weights and parchment paper.
4. Spread the cream over the base and distribute the apples on top.
5. Brush with the beaten egg mixture and sprinkle with cinnamon to taste (if desired).
6. Bake for 45 minutes at 180ºC, or until the pie is golden brown.

Recipe & Photo Credit: receitasdeportugal.com