Apple Custard Pie

First, let's make the custard so it has time to cool down a bit. Whisk the eggs with sugar and starch. Pour in the milk and place over medium heat on the stove. Once it comes to a boil, reduce the heat and simmer for another couple of minutes until the mixture thickens. Stir in the vanilla. Set the custard aside.

Peel the apples and slice them into thin, bite-sized wedges. Lightly drizzle the apples with lemon juice to keep them from browning.

Make the quick batter. Beat the egg with the sugar and a pinch of salt using a mixer for about 7-8 minutes until pale and fluffy.

Pour in the milk and mix well. Fold in the flour sifted with baking powder and vanilla. Beat the batter for a couple of minutes.

Fold the apples into the batter and stir gently.

Transfer the apple batter onto a baking sheet lined with parchment paper and lightly greased with vegetable oil.

Pipe the custard using a pastry bag or a simple ziplock bag with the corner snipped off. Pipe the custard all over in a spiral pattern.