This apple custard pie tops tender apple filling with a rich, creamy vanilla custard in a flaky pie crust. Made from scratch with simple ingredients, it’s a great way to end a fall dinner and the perfect choice for a holiday dessert spread.

Homemade apple custard pie with baked apples in creamy custard and a golden, flaky pie crust.

Put custard in your apple pie

Many years ago, I found a cookbook at my local apple orchard that was devoted entirely to pies. I love pie, so naturally it came home with me. That cookbook didn’t manage to stick with me through my moves across the country and back again, but my desire to make a variety of pies did. And since it’s apple pie season, I thought that this year I would try putting a simple twist on classic apple pie.

I remember there being an apple pie with vanilla custard in that cookbook, and since I’m a fan of both, I thought I’d give it a shot. It turned out great, and I’ll definitely be making it again. So today, I’m sharing the recipe with you so you can make it too.

If you’re looking for other easy desserts to bring to your table, be sure to give my vanilla cake with caramel frosting, old-fashioned apple pan dowdy, and homemade raspberry biscuit pudding a try too.

Recipe ingredients

Pie crust: You can use any pie crust you like for this recipe, although a homemade pie crust is recommended for the best texture. The crust provides the base for the apples and custard and needs to be sturdy enough to support the filling once the pie is sliced.
Butter: Butter adds richness to the apple filling and coats the apples as they cook. A good-quality butter, such as old-fashioned homemade butter, is recommended for this recipe.
Apples: Granny Smith apples are used in this recipe because their tart flavor balances the sweet custard and their firm flesh holds its shape well as the pie bakes. Other good tart choices include Pink Lady and Braeburn. For a sweeter apple that still holds up well in a pie, try Honeycrisp, Jazz, or Fuji. You can also combine a tart and sweet variety for more depth of flavor.
Vanilla ice cream: Optional for serving the pie à la mode. A scoop of vanilla ice cream adds a cold, creamy contrast when the pie is served warm or at room temperature.
Whipped cream: Optional for serving. A dollop of fresh whipped cream adds a light, creamy finish to each slice and can be served on its own or alongside vanilla ice cream.

See the recipe card for full information on ingredients and quantities.

How to make apple custard pie

Step 1: Preheat the oven to 400°F (204°C). Fit the pie crust into the pie dish and flute the edges as desired. Line the crust with a sheet of parchment paper, making sure it covers the bottom and sides, then fill with pie weights. If you don’t have pie weights, dried beans can be used instead.

Step 2: Blind bake the pie crust for 8 minutes. Carefully lift out the parchment paper and pie weights, then return the uncovered crust to the oven and bake for another 5 minutes.

Step 3: Remove the pie crust from the oven and place the pie dish on a wire rack. Let the crust cool for 10 minutes before adding the filling.

Step 4: Melt the butter in a saucepan over medium heat. Add the apples, sugar, cinnamon, lemon juice, and salt, stirring to coat the apples evenly.

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Step 5: Cook the apple mixture, stirring occasionally, until the apples begin to soften. Spread the cooked apples evenly over the bottom of the partially baked pie crust.

Step 6: In a mixing bowl, whisk together the half-and-half, eggs, sugar, vanilla extract, salt, and nutmeg until well combined. Slowly and gently pour the custard mixture over the apples, allowing it to settle on top of the fruit without disturbing the filling more than necessary.

Step 7: Bake the pie for 45 minutes, or until the custard is set. Remove the pie from the oven and place it on a wire rack to cool before slicing.

Top tips

Use a glass pie dish: A glass pie dish promotes even browning and also allows you to see the bottom and sides of the crust, making it easier to tell when they are properly baked.
Don’t skip blind baking the crust: Partially baking the crust before adding the apples and custard gives it a head start in the oven and helps prevent the bottom crust from becoming soggy beneath the moist filling.
Cut the apples evenly: Keep the apple pieces as uniform in size as possible so they soften at the same rate and you don’t end up with a mixture of firm and overly soft pieces in the filling.
Let the apples cool slightly before adding the custard: If the apples are still very hot, they can begin cooking the eggs as soon as the custard is poured into the pie. Give the filling a few minutes to lose some of its heat first.
Don’t overwhisk the custard: Whisk just until the eggs and other ingredients are thoroughly combined. Beating too much air into the mixture can create bubbles and affect the smooth texture of the baked custard.
Protect the crust if it browns too quickly: Check the pie about halfway through baking. If the fluted edge is already nicely browned before the custard is finished, loosely cover the edge with a pie crust shield or strips of aluminum foil.
Check the center before removing the pie: The custard should be set around the edges with a slight jiggle remaining in the very center. It will continue to set as the pie cools, so waiting until the center is completely firm can result in an overbaked custard.
Adjust the apple-to-custard ratio: This recipe has a relatively thin layer of custard surrounding the apples. If you prefer a more custard-forward pie, use about three-quarters of the apple filling called for in the recipe and double the custard mixture.

Serve

Serve apple custard pie slightly warm with a scoop of vanilla ice cream for a classic à la mode dessert, or top a cooled slice with fresh whipped cream. You can even add both for a little extra creaminess. A drizzle of warm caramel sauce is another delicious option, particularly with the cinnamon, vanilla, and apple flavors in the pie.

A hot cup of coffee is especially good alongside a slice of apple custard pie. Dress it up with homemade chocolate coffee creamer for a chocolate-and-apple pairing, natural honey coffee creamer for a touch of mellow sweetness, or chocolate peanut butter coffee creamer when you want a richer drink to go with dessert.

Hot tea is a great pairing as well. A cup of black tea works nicely without competing with the pie, while a spiced chai complements the cinnamon and nutmeg in the filling. Or make a warm chai cacao beverage for a richer, spiced drink to enjoy alongside your slice.