In a large mixing bowl, whisk together ¾ cup of all-purpose flour, ⅔ cup of white granulated sugar, and ½ teaspoon of salt until evenly combined and free of lumps.

Crack 5 large eggs into the bowl with the dry ingredients. Pour in 1 cup of whole milk, 1 cup of heavy cream, and 2 teaspoons of vanilla extract. Blend until smooth.

Cover the bowl with plastic wrap and refrigerate for at least 1 hour.

Preheat your oven to 325°F (170°C) and prepare a 7.5-inch round cake pan by lining the bottom with parchment paper.

Once chilled, pour the batter into the prepared pan and arrange 2 medium apples, thinly sliced, on top.

Bake for 45-50 minutes, checking for doneness with a skewer.

Let the pie cool in the pan for about 15-20 minutes before lifting it out using the parchment overhang.