This Apple Custard Pie is loaded with tender tart apples and a creamy custard filling nestled in a buttery crust, it’s the perfect balance of soft and rich textures. Baked in the oven and ready in under an hour, this make-ahead, pie is easy to make and perfect for fall.
Old Fashioned Apple Custard Pie, At a Glance
Apple Custard Pie is one of those desserts that feels fancy but takes hardly any effort. Tart apples get softened in butter and cinnamon, then baked in a silky vanilla custard inside a buttery crust. The result is a pie that’s smooth, a little tangy, and just the right amount of sweet, perfect for fall gatherings.
This Apple Custard Pie isn’t your usual super-sweet apple pie. The custard bakes up creamy and smooth, wrapping itself around tender sautéed apples that still have a little bite. It’s cozy, old-fashioned, and looks far fussier than it actually is. Honestly, it’s the kind of pie you’d swear came straight out of your grandma’s kitchen.
I love this one because it’s balanced. The tart apples keep it from being cloying, and the custard adds this silky, velvety texture that makes every bite feel special without being heavy. A splash of apple brandy brings out the apple flavor.
It’s the type of pie that even the “I don’t want dessert” people somehow circle back to for another slice. And while it looks impressive, it’s really just pantry staples, a few apples, and a bit of time in the oven. Nothing fussy. Nothing complicated.
If you’re usually all about a classic apple crump topping pie, this one is still comforting, just a little less sweet. And if you’d rather skip pie crust altogether one day, something like baked apple pudding will give you that same custardy apple fix in a softer, cozier form.
This pie is perfect for the holidays or a crisp autumn day. And you can forget about the scoop of ice cream on top because this pie doesn’t need it!
A Few Ingredients
There are just a couple of things you’ll want to pay attention to:
- Pie crust: You can make your own butter pie crust or use a store-bought crust. You’ll par-bake the crust before adding the filling.
- Apples: Use tart apples like Granny Smith or Honeycrisp.
- Apple brandy: You only need a tablespoon for a depth of flavor.
Apple Pie with Custard: Step-by-Step Instructions
Step One: Bake the Crust
Place the crust into a 9-inch pie pan. Blind bake the pie crust until it’s a slightly golden. This will be the base for your apple custard filling.
Step Two: Cook the Apples
Step Three: Prepare the Custard
Step Four: Assemble and Bake
This pie can be served at room temperature or cold.
Tips That Help
- Keep the crust weighed down while baking so it doesn’t puff up.
- If the edges brown too quickly, shield them with foil.
- The custard should jiggle slightly in the middle but not wobble all over, that’s when you know it’s ready.
- Slice apples evenly so they cook at the same pace.
This pie is just as good cold from the fridge as it is at room temp. It’s the kind of dessert you can make ahead and actually tastes better the next day. If you’re baking a pie lineup for the holidays, serve it alongside something bold like old-fashioned berry pie so there’s a little variety at the table.
It’ll keep in the fridge for about 4 days. I wouldn’t freeze it, the custard doesn’t hold its silky texture once thawed.
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Ingredients
- 1 pie crust partially baked
Filling:
- 2 tablespoons butter
- 4-6 tart apples peeled, cored and sliced, about 8 cups, Granny Smith or HoneyCrisp
- ½ cup sugar
- 1 tablespoon apple brandy optional
- ½ teaspoon cinnamon
- ⅛ teaspoon salt
Custard:
- 2 eggs
- 2 egg yolks
- 1 cup heavy cream
- ¼ cup plus 2 tablespoons sugar
- 1 teaspoon vanilla
- ⅛ teaspoon salt
- ⅛ teaspoon nutmeg
Instructions
- Preheat the oven to 425º.
- Place pie crust in a 9 inch pie pan, crimp the edges, place parchment paper over the crust and add pie weights. Bake for 15 minutes until the edges are starting to turn light brown. Remove the parchment paper and pie weights and bake an additional 5 minutes. Let cool. Turn oven down to 400º.
Filling
- Add butter to a large skillet and melt over medium heat. Add sliced apples,½ cup sugar, brandy, cinnamon and salt and stir to combine. Cook, stirring occasionally until the apples are soft but not mushy. Use a slotted spoon and place the cooked apples in the cooled pie crust.
- In a large bowl, whisk together the eggs and egg yolks. Whisk in cream, ¼ cup plus 2 tablespoon sugar, vanilla, salt and nutmeg. Pour over the apples, filling just to the top of the pie pan. Place the pie on a baking sheet and bake for 35 minutes until the center is set and no longer jiggly. Check the pie at 15 minutes, and add a pie shield to the crust to keep it from turning too brown.
- Remove to a wire rack and let cool. Serve at room temperature or cold.
Notes
- Assemble the pie on a baking sheet to make it easier to get in the oven.
- Use a pie shield or aluminum foil to cover the crust half way through baking.
- You can leave out the apple brandy, it just boosts the apple flavor.
- The pie will be done when the center doesn’t jiggle when you move the pie pan.
Looks similar to a pear tart recipe my brother stole from me, after bringing a pear custard tart over one Easter. Thank you for the free recipe!
I bet it would be great with pears.
Culd the apple custard pie be cooked in a 9/13 pan?
A 9/13 pan would be too big for it. I’ve never tried making it in anything but a pie pan with a crust, so I’m not sure how it would turn out.