Apple Custard Pie

This apple custard pie features tender cinnamon-spiced apples topped with a smooth vanilla custard and baked in a flaky pie crust. It’s a from-scratch twist on classic apple pie that brings together warm apple flavor and creamy homemade custard in every slice.

Course Desserts

Cuisine American

Prep Time 25

Cook Time 58

Total Time 1 23

Servings servings

Calories 351kcal

Author Diane Gail

Ingredients

9-inch pie crust

For the filling:

2 tablespoons butter
2 pounds Granny Smith apples peeled, cored, cut in 1/2" chunks
1/2 cup granulated sugar
2 teaspoons lemon juice
1/2 teaspoon ground cinnamon
1/8 teaspoon salt

For the custard:

1 1/4 cups half and half
2 large eggs
6 tablespoons granulated sugar
1 teaspoon vanilla extract
1/8 teaspoon salt
1/8 teaspoon ground nutmeg

US Customary - Metric

Instructions

Preheat the oven to 400°F (204°C). Fit the pie crust into the pie dish and flute the edges. Line with parchment paper and fill with pie weights or dried beans.
Blind bake the crust for 8 minutes. Remove the parchment and pie weights, then bake for 5 minutes more. Transfer to a wire rack and cool for 10 minutes.
Melt the butter in a saucepan over medium heat. Add the apples, sugar, lemon juice, cinnamon, and salt. Cook, stirring occasionally, until the apples begin to soften.
Spread the apple filling evenly over the partially baked pie crust.
Whisk the half-and-half, eggs, sugar, vanilla extract, salt, and nutmeg together just until combined. Slowly pour the custard over the apple filling.
Bake for 45 minutes or until the custard is set around the edges with a slight jiggle in the center.
Transfer the pie to a wire rack and allow it to cool before slicing.

Notes

Apple varieties: Granny Smith apples are used for their tart flavor and firm texture. Pink Lady and Braeburn are good tart alternatives; Honeycrisp, Jazz, and Fuji are good choices when you prefer a sweeter apple.
Pie dish: A glass pie dish is recommended for even crust browning and allows you to monitor the bottom crust as it bakes.
Protect the crust: If the edges become well browned before the custard is finished baking, cover them with a pie crust shield or strips of aluminum foil.
For more custard: This recipe has a relatively thin custard layer. For a more prominent layer, use three-quarters of the apple filling and double the custard mixture.
For serving: Serve slices with a scoop of vanilla ice cream, a dollop of fresh whipped cream, or both.

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