Old Fashioned Apple Custard Pie Recipe With Sautéed Apples
This old fashioned apple custard pie is a creamy, silky egg custard poured over cinnamon sautéed apples in a buttery, par-baked crust. The Granny Smith or Honeycrisp apples cook in a skillet first so they stay tender with a little bite, and a splash of apple brandy is optional. It’s made with pantry staples and can be made ahead, which makes it a good fit for Thanksgiving or any fall gathering.
Servings 8
Calories 379kcal
Equipment
Ingredients
- 1 pie crust partially baked
Filling:
- 2 tablespoons unsalted butter
- 4-6 tart apples peeled, cored and sliced, about 8 cups, Granny Smith or HoneyCrisp
- ½ cup granulated sugar
- 1 tablespoon apple brandy optional
- ½ teaspoon ground cinnamon
- ⅛ teaspoon salt
Custard:
- 2 eggs
- 2 egg yolks
- 1 cup heavy cream
- ¼ cup plus 2 tablespoons granulated sugar
- 1 teaspoon vanilla extract
- 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 only jiggles a little bit. 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 so it’s easier to move in and out of the oven.
- The pie is done when the center only jiggles a little when you move the pan. It finishes setting as it cools.
- Cover and refrigerate leftovers for up to 4 days, and serve the pie cold or at room temperature. Don’t freeze it, because the custard loses its silky texture once it thaws.
