Test 2 - Terrine de pommes Grand'mère

This is a mashup of the following 2 recipes, which I've tried to translate into Imperial measurments:
http://www.750g.com/terrine-de-pommes-grandmere-r41498.htm
http://madame.lefigaro.fr/recettes/terrine-de-pommes-grand-mere-100901-202345

1 - A successful first try. I used Erica's old apples from last fall (it was March 19, 2018 when I made it) and followed the recipe to a T (except for letting the apples cool; and how to add the butter and eggs). I baked it in a bread loaf pan, and I wonder how it would turn out in a shallower pan? However, it turned out much more custardy and less solid than I expected. I wonder if the age of the apples and the variety and the amount of time they dried in the oven were not quite right? I wonder about letting the apples dry more, or even doing a short round in a dehydrator, and then baking them, if they would re-absorb some of the sugar, butter and egg and make a more dense thing?

2 - I did not make the crème anglaise and if it's to be a pudding on its own, the crème anglaise is essential. All by itself, it is a bit flat. I even tried it with just some cream, and it was just fine. So then I had this huge pot of apple pudding. What to do? I made apple turnovers! And it was great as the stuffing because it was dryer and more solid and less sweet than the other apple turnovers I've had tend to be. This may become a turnover recipe instead of a pudding recipe.

3 - Woopsie, I have found places where the instructions could be made more clear, which I will do right away. I skipped steps because I glossed over them.

4.4 lbs. apples 

1 Tbsp. lemon juice

1/4 cup Calvados (or brandy)

(Optional: 2 Tbsps. apple cider, if you have it)

3/4 cup butter, chopped

1/2 cup sugar 

4 eggs

1 recipe of crème anglaise 

1. Preheat oven to 225F and prepare a bain-marie.
2. Peel and core the apples and rough chop them. 
3. On the stove top, cook them with the Calvados and lemon juice (and apple cider if using) for about 10 minutes to allow the Calvados and juice to get taken up by the apples.
4. On a cookie sheet an oven-proof dish, bake the apples, uncovered, for 30 minutes, to allow it to dry out. NOTE - Should this be longer to dehydrate the apples? Does this matter on the freshness of the apple?
5. Once the stewed apples have dried out a bit, place in an oven-ready container that will fit in your bain marie. Mix in the butter and stir until it is completely melted and incorporated. Set aside to allow to cool enough so that when you add the eggs, it won's cook them right away.
6. Increase the oven temperature to 325F and put in the bain marie pan to heat up the water.
7. Meanwhile, whisk the eggs with the sugar until the mixture grows pale.
8. Once the apple mixture is cool enough, add the egg and sugar mix and stir until thoroughly combined. 
9. Grease a (what kind of pan? It makes about a cup more than my bread pans can take - how would it be in a gratin dish or lasagna dish? - a large dish makes it difficult to use a bain marie...) and pour in the mixture.
10. Bake, setting the dish in the bain-marie, for 40 minutes or until the egg has set.
11. Serve the warm terrine with a drizzle of crème anglaise (and maybe a filet of honey?).