FRENCH APPLE CUSTARD PIE
Apple pie doesn't get much
more iconic, and hard to imagine it could get any better. But it can, with this
French Apple-Custard Pie. Sautéed apples, creamy vanilla custard, and crunchy
almond streusel come together to create the ultimate autumnal pie - perfect
when you want to celebrate a holiday with a familiar, yet elegant dessert.
With the holidays right
around the corner, I think it’s always a good idea to have a few show-stopper
dessert recipes in your back pocket. This incredibly good Apple Custard Pie
fits the bill perfectly.
Our creamy and delicious pie
is a nice option if you are looking to serve something other than a traditional
apple pie. In fact – I think this Apple Custard Pie is more fool-proof, and
it’s certainly just as good. (Maybe even better!)
How do you make Apple Custard Pie?
This Apple Custard Pie
recipe starts with preparing a homemade pie crust for a deep-dish pie plate.
(Store-bought pie crusts will likely be too small to hold all of the fillings
in this recipe.) But please don’t be intimidated – homemade pie crust is quite
easy, especially if you have a food processor to do most of the mixing.
You’ll pre-bake the crust,
then brush the crust with an apricot jam glaze. Next, layer in sliced apples in
a circular pattern. We used Granny Smith apples because their tartness is a
nice compliment and contrast to the sweet (but not too sweet) creamy filling.
But, any other sweet-tart and firm baking apple will work well in this recipe.
Once the apples are in
place, pour the custard over the fruit – filling the pie plate to the top.
Finally, sprinkle a mix of cinnamon and sugar over the top. Then, bake until
the apples are cooked through and the custard is firm in the middle of the pie.
Apple Custard Pies are often
called French Apple Custard Pies, and some recipes call for a crumb or streusel
topping over the apples. You can certainly adapt this recipe by adding topping
as well.
A few sides notes: We added
a couple of extra ‘gourmet’ touches to our Apple Custard Pie recipe including
using our favorite apple liquor as a flavoring in the filling. Plus, we mixed
the same apple liquor with the apricot jam glaze that is brushed over the
crust. You can leave the apple liquor out if you prefer, but it does add
wonderful flavor to the pie.
Also – keep in mind that
this Apple Custard Pie needs to cool and chill to fully set up before serving.
So – leave yourself enough time to prepare, or make this pie a day ahead to
chill overnight if possible.
INGREDIENTS
FOR
THE FILLING, MELT:
2 Tbsp. unsalted
butter
2 lb. baking
apples such as Pink Lady or Honeycrisp, peeled, cored, and
thinly sliced (4–6 apples)
2 Tbsp. sugar
1 Tbsp. dark
rum (optional)
¼ tsp. table
salt, divided
2 eggs
2 egg
yolks
1 cup heavy
cream
½ cup sugar
1 tsp. pure
vanilla extract
⅛ tsp. freshly
grated nutmeg
FOR
THE ALMOND TOPPING, COMBINE:
1 cup sliced
almonds
⅓ cup sugar
2 Tbsp. unsalted
butter, softened
Pinch
of salt
INSTRUCTIONS
·
Preheat oven to 325°.
·
For the filling, melt butter in sauté pan over medium heat.
Add apples and 2 Tbsp. sugar; sauté until apples are soft but not
mushy, 8–10 minutes. Stir in rum and salt. Spread apples over the
bottom of the blind-baked crust.
·
Whisk together eggs, egg yolks, cream, 1/2 cup sugar, vanilla,
nutmeg, and remaining 1/8 tsp. salt; pour over apples in pie crust. Bake pie
until custard is barely set in center, about ⏰ 30 minutes.
·
For the almond topping, combine almonds, sugar, and
softened butter, and a pinch of salt in a bowl. Remove pie from oven; sprinkle
with topping. Cover pie with a pie shield if the edge of the crust is
overbrowning.
·
Return pie to oven; bake until custard is almost set but still
slightly jiggly in the center, 15–20 minutes more. Cool pie
completely before slicing, or chill pie, then bring to room temperature when
ready to serve.