(Please adjust the amount of ingredients if needed)
Cut the apples into wedges, and combine with sugar, lemon juice and cinnamon in a pan. Simmer over low heat. Watch the pan and stir the contents occasionally so that they don't burn.
Soften and warm the cream cheese in the microwave. Add all the custard ingredients except for the flour and mix. Strain the mixture through a sieve, then add the flour, taking care that no lumps form.
When the flour is mixed in, microwave the mixture for a few seconds at a time, mixing in between. The custard will gradually stiffen, so mix well so that no lumps form.
When the custard is warm and creamy, cover with plastic film and leave to cool. Put in the refrigerator to chill.
Stop simmering the apples while they still retain their shape (or if you prefer a jam-like texture, keep simmering). Leave to cool.
Dust a cutting board with flour, and roll out the room temperature pastry dough to your desired thickness and size. Transfer the dough to a pie tin(s). Don't forget the strips for decoration!
Put some of the cream cheese custard on the bottom, and line it with the apples as nicely as you can. Top with decorative strips of pastry in a lattice pattern, and brush with egg wash.
Bake for about 30 minutes in a 180°C oven, and you're done!
Story Behind this Recipe
You put custard cream in an apple pie, right?! I happened to have some cream cheese in the fridge, so I turned it into a kind of custard - and wow! It turned into a wonderful combination! Cheese and apples really go well together, so please give it a try!
The key is the cream cheese custard! You can make it in a pan of course...but to make the small amount that you need, the microwave works best! I tried making mini pies in madeleine molds this time although it was rather tedious. Everyone said they were so cute and they got rave reviews!!! You can use any leftover filling as jam.