2 ½ cups all-purpose flour
1 cup unsalted butter, cold
¾ cup granulated sugar
1 cup brown sugar
6 cups firm apples (like Granny Smith), peeled and sliced
3 tablespoons cornstarch
1 teaspoon ground cinnamon
3 large eggs
2 cups milk
1 tablespoon vanilla extract
Preheat your oven to 425°F (220°C).
Combine flour and salt in a large bowl. Cut in butter until the mixture resembles coarse crumbs. Gradually stir in cold water until it forms a ball. Wrap in plastic and refrigerate for at least 30 minutes.
In another bowl, toss sliced apples with lemon juice, granulated sugar, brown sugar, cornstarch, and cinnamon. Let it sit for about 15 minutes to gather juices.
On a floured surface, roll out the chilled dough to fit your pie pan. Place it in the pie dish and trim excess.
Pour the apple mixture into the prepared crust, spreading it evenly.
Bake for 15 minutes at 425°F, then reduce heat to 350°F (175°C) and bake for another 30-35 minutes, until apples are tender and crust is golden.
In a saucepan, heat milk. In a bowl, whisk eggs, sugar, and vanilla. Gradually add hot milk to the egg mixture, stirring continuously. Return the mixture to the saucepan and cook over low heat, stirring until thickened. Strain if necessary.
Once the pie cools slightly, serve each slice warm with a generous pour of vanilla custard.
