French-style Apple Pie

I offer this recipe to thank Congress for telling private investors around the world not to take on the Lumbering 3, even if their own rules prevent them from actually giving the companies money in time to keep them out of bankruptcy. One might hope for something more Progressive from the world's largest and most innovative economy. Instead, let's all hoist the tricolor, don our berets and enjoy the culinary lessons our quasi-socialist buddies can teach us. (In fairness, Sarkozy's trying his best to get France out of that rut, and may even succeed.)

Anyway, the pie is once again an alteration of one of Ken's recipes. This time it's s a purpose-made apple-custard pie.

Ingredients:

1 Basic flaky crust (can substitute gluten free pastries)

3 large apples, peeled, cored and cut into thick slices
2 t unsalted butter
2 t + 1/2cup granulated sugar
1/4cup + 2t apricot brandy
1 1/4 cup whipping cream
3 large eggs
1/2 t vanilla extract
pinch of salt

Making it:
1) Roll out the crust and get it into a 9 1/2" deep dish pie pan, partially prebake it at 400F for about 12min, remove and allow to cool on a wire rack. Leave the oven on at 350F.

2) Saute the apples in the butter over medium heat for about 3min, stir often, adding the 2t sugar in the last minute. Add the 1/4cup brandy and boil off the liquid, then let the mixture cool on a plate.

4) Heat the cream in a small saucepan until it just starts to steam (if the room is humid), about 2-3min. Beat the eggs until frothy in a largish bowl, and slowly add the warm cream while stirring vigorously. Once you've added about half the cream, mix the vanilla, salt and 2t brandy to the cream and continue adding the mixture to the egg mixture.

5) Place the apples in the pie pan. Add about 1/2 cup of the cream mix, lift the apples so the mix gets under them, and then add the rest. Hopefully the apples won't float (mine did, but still tasted great).

6) Bake for 50min at 350F. Let cool for 2hrs on a rack, then place in refridgerator overnight before serving. Extremely tasty, use with caution.