ROAST APPLE, ALMOND & ROSEMARY CUSTARD PIE - Cuisine Magazine - From New Zealand to the World

Ingredients

• FOR THE LEMON-ALMOND PASTRY
• 250g flour
• 100g ground almonds
• 175g butter, chilled
• 80g sugar
• zest of 1 lemon
• 1 egg yolk
• 3 tablespoons milk
• FOR THE ROAST APPLES
• 3 Granny Smith or Braeburn apples, peeled, cored and diced
• 100ml water
• 2 sprigs rosemary
• 50g sugar
• FOR THE ROSEMARY CUSTARD
• 500ml milk
• 500ml cream
• 1 tablespoon finely chopped rosemary
• 4 eggs
• 6 egg yolks
• 120g caster sugar
• ½ teaspoon vanilla paste