PASTRY:

1 1/3 c. (200 g.) flour
Pinch of salt
7 tbsp. (100 g.) butter, cut in sm. pieces
2 tbsp. (25 g.) sugar
1 egg yolk
About 3 tbsp. water

FILLING:

2 lb. (1 kg.) cooking apples
3 tbsp. lemon juice
3 eggs
1/2 c. (100 g.) sugar
1/2 c. (125 ml.) whipping cream
1/2 tsp. vanilla extract

To make pastry: Sift flour and salt into large bowl. Using a pastry blender, cut in butter until evenly distributed and mixture resembles bread crumbs. With a fork, lightly mix in sugar, egg yolk and enough ice water to make dough. Press into a ball and wrap in foil or plastic wrap. Refrigerate 30 minutes. On floured surface, roll out dough to fit a 9 inch (23 cm.) flan pan with removable bottom. Place dough in pan without stretching. Pierce bottom of pastry shell all over with fork. Preheat oven to 400 degrees (205 c.).

To make filling: Peel, quarter and core apples. Thinly slice each quarter several times without cutting all the way through. Sprinkle with lemon juice and arrange sliced apple quarters in pastry shell.

In medium bowl, beat eggs and sugar until pale and creamy. Add cream and vanilla. Pour egg mixture over apples. Bake 20 minutes then reduce heat to 350 degrees (175 c.) and bake 25 minutes longer or until custard filling is firm. Cool slightly in pan then transfer to rack to cool completely.