A slightly custard-like apple pie with a lovely sugary crumble-like topping...I've made this for many of my Brit friends and whenever Christmas rolls around, this is what they want me to make for dessert.
Please feel free to email me with questions because I am fairly sure I've gotten my conversions right...I have brought over my baking utensils from the US to help me bake around the world.
O! This was MOST excellent! It was really the most marvelous and delightful thing, really now. In case anybody would take heed (?), what I did was used a bit less butter and 1 cup of sugar instead of 1 and 1/2. Heart-felt thanks to you my friend! I will use this recipe throughout my life--frequently!!! Whew. MOST EXCELLENT OF ALL. - 03 Oct 2010
I found that as I've gotten older, I like this less sweet. ReeveofKnoxshire recommended taking the sugar down to 1 cup and I think it's safe to take it down to 1/2c to 3/4 c sugar. As for the butter amount, I came up with the recipe when I was living in Las Vegas and the high altitude and dry climate messed so badly with my crust (hence the store bought crust) and overall moisture that I used a bit more butter than I need to now. Tweak the recipe and find what works for you! Just glad that you tried it or have it saved to your recipe box. Cheers! Carinae - 28 Jan 2015
This recipe didn't work for us. It didn't advise the size of the pastry case, more apples should have been included and the amount of sugar in the custard was too much. - 14 Jan 2012 (Review from Allrecipes AU | NZ)