Androulla's Mother-in-Law's Apple Pie

For the Crumble Dough

• 300g Self-raising flour (Farina)
• 2/3 cup (150g) unsalted butter, at room temperature
• 1/2 cup brown or white sugar (depending on your taste)
• 1/2 cup coarsely chopped walnuts (optional)
• 1 tablespoon brandy (cognac)

For the Filling

• 4 large red apples
• 2 green apples
• A little lemon juice
• A little water
• 1/2 cup sugar
• 1 tablespoon brandy (cognac)
• 2 tablespoons cornflour (corn starch)
• 2-3 tablespoons strawberry jam
• 1/2 teaspoon cinnamon

For the Custard Cream

• 3 cups fresh or evaporated milk
• 2 tablespoons sugar
• 3 tablespoons custard powder

For the Apples:

1. Peel the apples and slice them.
2. Place them in a small saucepan, add lemon juice and a little water. Boil until softened, then add the sugar and brandy, and boil until all the liquid has evaporated.
3. Add the cinnamon and cornflour and stir. Remove from the heat.

For the Crumble Dough:

4. In a bowl, mix the flour and sugar. Add the butter and rub it in with your fingers until coarse crumbs form. Add the brandy.
5. Preheat the oven to 180°C (350°F). Spread the apples in a baking dish and add the strawberry jam, if you have any. Place the crumble mixture on top, covering the apples.
6. Sprinkle with the coarsely chopped walnuts. Bake until the surface is golden brown, about 40 minutes.

For the Custard Cream:

7. Heat the milk in a saucepan without letting it boil vigorously. In a bowl, mix the custard powder with the sugar and a little milk. Pour a little hot milk into the mixture and return it to the saucepan.
8. Boil on low heat, stirring constantly, until it thickens. Remove from the heat.
9. Serve the Apple Crumble Pie warm or lukewarm with the custard on top or in a separate bowl.