Pre-heat oven to 430*F (to start)

Prepare your pie crust (see our recipe here) , in a well-lubed metal pie plate using either non-stick spray or a generous smear of butter coated lightly with flour.

In a large bowl combine egg yoke, 2 whole eggs, sugar, milk, cream extracts and whisk until well blended but not frothy. Set aside at room temperature.

Cube one apple into 1 inch pieces, line bottom of prepared pie shell with apple one layer deep. Sprinkle almond meal over apples, distributing evenly. Slice second apple in 1/4 inch slices and arrange on top of bottom layer, at the outer edge of teh pie. Depending on the size of your apple, you may be able to fit both an inner and outer top layer of apples. Most likely you will need to cut a the final slices and arrange in the centre to complete the top of the pie.

Place filled pie on a baking sheet, extend rack at the centre of the oven and place pie in the middle. Fill prepared pie with custard to fill all gaps, pouring evenly over pie to coat apples. Carefully slide oven rack back in the oven, close door and bake at 430* F for 5 - 7 minutes then REDUCE TEMPERATURE to 375*F and bake for 25 - 30 minutes or until custard is set and apples are cooked.

Remove pie from the oven, dust lightly with icing sugar, return to oven for 5 minutes, again at 375*.

Im going to highlight the temperature change and reiterate its importance; that first burst of heat (430*) to start allows the pie crust to cook. Dropping it down (375*) after five to seven minutes helps the rest of the pie to properly bake, the custard to firm and the apples to be soft but not mushy.