From an old South Australian recipe, this pie is cooked in a deep dish lined with short crust pastry, the original calls for a 8” deep casserole, the dish I use is 26cm x 5cm deep and the quantities have been adjusted to suit. You may need to adjust quantities to your pie dish.
4 large cooking apples (Granny Smith, Lady Williams or Golden Delicious)
1 litre fresh apple juice (or substitute water)
½ lemon juiced
½ cup of sugar
2 tablespoons butter
1 heaped tablespoon self raising flour
2 eggs separated
1 cup milk
Peel core and quarter apples. Place in saucepan with apple juice and lemon juice to cover. Use water if extra is needed. Cook until just tender but not falling apart. Drain and cool apple quarters, save apple juice.
Cream butter and sugar, add SR flour, egg yolks, milk and 1 cup of reserved apple juice (rest of the juice can be refrigerated as a drink). Mix well. (It will be fairly liquid). Beat egg whites until just stiff, then fold into the custard mixture.
Line pie dish with pastry add cooked apples and custard. Bake in a moderate oven for approx 1hour or until set and top is brown. (if top starts browning too fast cover with foil until custard is almost set.)