In a food processor combine the flour and butter until the mixture resembles breadcrumbs. Add the remaining ingredients and when the mixture forms a ball, make a disk, wrap it in plastic and refrigerate for 30 minutes. Preheat the oven to 350F. Roll out the dough to a 1/4 inch thick and line a 10-inch pie pan. Bake for 30 minutes, or until the apples are tender. In a medium mixing bowl beat together the custard ingredients. Pour the custard into the pie pan and continue baking for 15 minutes. Serve warm.
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2 lbs apples, peeled and quartered, cores discarded
