COINTREAU® CUSTARD PIE

Soften the butter, then add the water, egg yolk, sugar and salt.
Add the flour and mixer without kneading too much. Cover with
a plastic wrap at leat 3 hours. Use about 350 g of dough for a
pie with 24 cm diameter. Spread with a roller to 3 mm thickness
and garnish the buttered pan. Place in the refrigerator.
It’s possible to preserve the remaining dough, well wrapped, in
the refrigerator 2 or 3 days or in freezer.

Soak the vanilla pod and the orange zests in the VSOP Rémy
Martin® Cognac and the Cointreau®.
In a saucepan, heat milk and cream.
In a bowl, whisk the egg yolks, eggs and sugar and add the corn
flour.
When the mixture milk-cream is boiling, pour one half over the
mixture eggs-sugar-corn flour and pour it back into the milk.
Bring to a boil then cook whisking constantly for about 3 minutes.
Remove the vanilla pod and add the VSOP Rémy Martin® Cognac
and the Cointreau®, the orange zests and the vanilla in the cream.
Pour entirety the cream in the pie dish, previously coated with
the dough.
Leave to cool, then wait till a crust formed in the refrigerator for
12 hours before baking.
Bake in an oven at 175/185°C for around 90 minutes.
Leave to cool and unmould.

With a brush, coat with a fluide mixture of apricot glaze or tepid
apricot jelly flavoured with an orange zest.
Cut.
Sprinkle the edges of icing sugar.