Step 1

For pastry, place flour, custard powder, sugar and a pinch of salt in a processor. Add butter and process until the mixture resembles breadcrumbs. Add yolks and process until pastry comes together in a smooth ball. Divide into 2, then knead each into flat discs. Enclose in plastic wrap and refrigerate for 1 hour.

Step 2

Meanwhile, peel and core apples. Place in a pan over medium heat with sugar, juice and spices. Cook 10 minutes or until fruit is tender but still holds its shape. Cool, then discard spices.

Step 3

For custard, place milk, cream, vanilla pod and seeds in a pan over medium heat. Bring to just below boiling point, then set aside for 15 minutes to infuse. Meanwhile, whisk yolks and sugar in a bowl until thick and pale, then gradually whisk in warm cream mixture to combine (discarding vanilla pod). Return mixture to pan over low heat. Stir with a wooden spoon for 6 minutes or until thick enough to coat back of spoon. Strain through a sieve. Cool, then cover surface with plastic wrap to prevent a skin from forming. Chill until needed.

Step 4

Preheat oven to 180°C. Roll out each pastry disc between 2 sheets of baking paper to 3mm-thick, 28cm circles. Place 1 circle on a baking tray, leaving the bottom sheet of paper in place as lining. Pile apple mixture in centre, leaving a 3cm border, then brush border with egg.

Step 5

Top with remaining pastry, press down border, then trim edges into a neat circle. Pinch edges with your fingers to seal. Brush top with beaten egg, then bake for 30 minutes. Remove, sprinkle with caster sugar, then bake for a further 10 minutes until golden. Serve with the custard.