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Portuguese Apple Pie

Line the inside of a moderate-sized pie-dish with good crust. Put into it half a dozen good baking apples, which have been pared, cored, and cut into thin slices. Sprinkle a little sugar and two or three inches of thin lemon-rind cut into narrow strips over them. Spread a small portion of apricot jam upon them, and cover the whole with a cold custard made with half a pint of milk and six well-beaten eggs. The custard should be sweetened, and may be flavoured with lemon, almond, or any other flavouring. Bake in a moderate oven. Time to bake, half an hour. If the apples are not of a kind to fall they should be cooked beforehand.