Apple pie with cream

• 350 ml of whole milk
• 100 g of sugar
• 5 egg yolks
• 1 vanilla pod
• 20 g corn starch

INGREDIENTS (for the apple compote)

• 3 large apples
• 250 g of sugar
• 50 ml of rum
• zest and juice of 1/2 organic lemon

INGREDIENTS (for the dough)

• 375 g of 00 flour
• 250 g of sugar
• 200 g of soft butter
• 1 teaspoon vanilla extract
• 1 teaspoon ground cinnamon
• 2 eggs + 1 yolk
• 1 sachet of yeast
• 200 ml of buttermilk, (if you can't find it, mix 100 g of low-fat yogurt with 100 ml of skimmed milk and a few drops of lemon juice, mix and leave to rest for 15 minutes)

INGREDIENTS (for the coating)

• 2 apples
• 2 tablespoons melted butter
• 2 tablespoons sugar
• powdered sugar

• Let's prepare the cream: in a saucepan, heat the milk with the vanilla pod cut horizontally and opened. In a bowl, mix the sugar with the egg yolks.
• Add the starch and milk, stirring. Pour them into the saucepan and thicken, stirring constantly. Remove the pod and pour the cream into a container to cool, covering it with cling film in contact. Place in the refrigerator.
• Let's prepare the compote: peel the apples and slice them thinly or into sticks. Heat the rum, sugar, a cup of water and the lemon juice and zest in a saucepan. Bring to the boil and then add the apples, cook for about 15 minutes. Separate the compote from the juice using a strainer. Keep the juice to serve the cake.
• Let's prepare the dough: preheat the oven to 160°. Cream the butter with the vanilla. Add the cinnamon and sugar, always mixing with the whisk. Add the eggs one at a time and the yolk. Add the flour with the yeast, alternating them with the buttermilk until all the ingredients are used up.
• Line the pan with baking paper or grease and flour it.
• Fill the mold with half the mixture.
• Spread the cooled cream on top.
• Pour the apple compote over the cream.
• Finish by pouring the remaining mixture.
• Peel and slice the apples for the topping. Spread over the surface of the cake.
• Mix the melted butter with the sugar and brush the apples.
• Bake in the oven for about 1 hour and 15 minutes (in my oven 1 hour and 20, do the toothpick test but keep in mind that there is custard inside).
• If it gets too dark, cover with tin foil.
• Remove from the oven and let cool on a rack.
• You can also serve it by wetting it with apple juice and sprinkling the edges with icing sugar.