Countryside apple pie (tarte paysanne)

Process flour, salt, a little sugar and butter a few seconds to the consistency of sand; add yolk, milk and vanilla and pulse to combine. Wrap and refrigerate.

Make the custard filling with milk, cream, eggs, brown sugar, vanilla, flour and cornstarch.

Work the chilled pastry briefly to soften, not too much or it turns elastic and chewy; roll out very thin, about 2 mm.

Lay over the greased pan without stretching, push into the edges with the thumb, form a small border with the excess, trim and chill to rest.

Peel, core and cube the apples.

In a hot frying pan, saute butter, apples and raisins 5 minutes on high heat.

Add the sugar and cook 3 minutes more.

Flambe with calvados, armagnac, rum or Grand Marnier; when the flame dies, spread on a lined baking tray to cool.

Make a glaze of the saved egg white, sugar and melted butter.

Fill the raw tart shells with the room-temperature apples; pour the custard around them without covering the apples completely.

Bake 35 minutes at 350F (180C).

Drizzle with the glaze and bake 10 minutes more at 425F.