How to cook
Peel and cut the apples into small pieces. Put them in a pot, add 1 tbsp. of white wine, 1 tbsp. of rum, 1 tbsp. of lemon juice, 1 tsp. of cinnamon and 4 tbsp. of brown sugar.
Put the pot on the stove and cook, until the apples soften or for about 10 minutes. Remove the pot from the stove and cool the mixture.
In another pot, pour the milk, add the egg yolks, which have been beaten with sugar, flour, vanilla and grated lemon peel.
Put the pot on the stove and immediately start stirring, until the cream thickens. Remove the pot and cool the mixture.
Line the bottom of a 9″ (22 cm) baking pan with baking paper.
Place one puff pastry sheet in it. Pierce the bottom with a fork. Pour half of the cream, level it out and spread the apple filling on top.
Pour the remaining cream over it and level it out. Cut the other puff pastry sheet into a circle, which is enough to cover the cream.
Place it on top of it and fold the edges of the first sheet into beautiful folds. Brush the dough with milk.
If desired, you can sprinkle the cream pie with granulated sugar. Bake the apple puff pastry cream pie with cream at 360°F (180°C) in a preheated oven, until it has nicely browned.
Cool the apple pie completely before slicing it and enjoy!