Apple Custard Pie

This apple pie recipe is loaded with fresh apples in a creamy vanilla custard, making it a cross between pie and crème brûlée.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 1

Resting Time 1

Total Time 2 10

Servings servings

Calories 473kcal

Author Ryan Beck

Ingredients

Pie Crust

1 ½ cups all-purpose flour
2 tablespoon granulated sugar
¼ teaspoon salt
1 ¼ sticks unsalted butter, cut into cubes (10 tbsp)
1 egg yolk
2 tablespoon ice cold water
1 teaspoon vanilla extract

Filling

2 tablespoon unsalted butter
2 lbs Granny Smith apples, peeled, cored, cut in half inch slices
½ cup granulated sugar
2 teaspoon lemon juice
½ teaspoon cinnamon
⅛ teaspoon salt
1 pie crust

Custard

2 large eggs
¾ cup whole milk
½ cup heavy cream
¼ cup + 2 tablespoon granulated sugar
1 teaspoon vanilla extract
⅛ teaspoon salt
⅛ teaspoon nutmeg

Instructions

Using a food processor, pulse together the flour, sugar and salt until combined. Add butter and pulse until mixture becomes coarse meal, about 15 pulses.
In a small bowl, combine egg yolk, water and vanilla extract. Add the egg mixture to food processor and pulse until it starts to clump together. DO NOT pulse until ball is formed. It should be crumbly with large clumps of dough.
Turn dough only a lightly floured surface and form into a ball. Wrap in plastic wrap and put in fridge for at least 1 hour or up to 3 days.
Preheat oven to 400°F. Once ready, remove dough from the fridge about 10 minutes before you begin rolling. On a lightly floured surface, roll the dough so that it is about 3 inches longer than you pie dish and is between ⅛ inch and ¼ inch in thickness.
Press the dough into the bottom and along the sides of the pie plate, being careful not to puncture the dough. Use kitchen scissors to trim the dough overhang to about 1 ½ inches. Fold over and flute the edges. Add parchment paper and some pie weights to the pie.
Blind bake pie crust for 7-8 minutes. Let cool for 10 minutes.
Melt butter in sauté pan over medium heat. Add apples, sugar, cinnamon, lemon juice and salt. Cook until apples are soft, about 8-10 minutes. Spread the apples over the bottom of the pie crust.
In large bowl, whisk together the eggs, milk, cream, sugar, vanilla extract, salt and nutmeg. Pour over the apples.
Bake at 400°F for 35-45 minutes or until the custard is set. Cool on a wire rack and then store in the fridge.

Notes

Cook the apple filling - by cooking the apples with the added ingredients ahead of time it helps the apples soften slightly so by the time the pie is done they will still have some texture but not be crisp.
More custard filling - if you want more custard, just cut the apple filling in half and double the amount of custard. You might have some leftover.
Bake pie on preheated baking sheet - by throwing the baking sheet in the oven when you preheat it, you help brown and cook the bottom crust quicker. It also catches any filling that might flow out.
Have aluminum foil ready - most crusts will start to burn halfway through before the bottom is cooked and the filling is bubbling. So use aluminum foil to cover the crust and prevent burning.

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