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1
In a medium saucepan, heat the milk, heavy cream, vanilla bean or extract, and half the sugar to a simmer (just below a boil).
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2
In a small bowl whisk together the egg yolks and the rest of the sugar and temper it by adding a small amount of the heated milk mixture to the bowl while whisking constantly (known as a liaison).
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3
Now pour the liaison (egg mixture) into the milk pot, stirring constantly.
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4
You are only heating it.
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5
Do not boil.
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6
Do not cook.
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7
The idea is to avoid making scrambled eggs!
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8
Continue cooking on medium heat until the mixture begins to thicken so it will coat the back of a spoon, about 5 minutes.
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9
Remove from heat and allow to cool.
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10
In a large skillet, saute the apples and bananas in the butter and add cinnamon and lime juice and stir to coat.
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11
Bring to a simmer over medium heat and allow to cook until apples are tender and caramel colored, about 20 to 25 minutes and let cool.
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12
Preheat oven to 350 degrees F
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13
For the crumb topping, using a wooden spoon, mix oatmeal, flour, sugar and butter until the mixture resembles bread crumbs.
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14
Combine the now cooled apples with the cream, pour into the pie shell and top with oatmeal mixture.
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15
Bake until crust is completely baked and golden brown, about 15 minutes.
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16
Heat maple syrup as an accompaniment, and serve.
