Old Fashioned Apple Custard Pie for Fall
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.
Servings 8
Calories 379kcal
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.