Description
This elegant French Apple Custard Pie combines tender, thinly sliced apples with a smooth, cinnamon-spiced custard filling in a flaky pie crust. The custard sets to a creamy consistency after baking, delivering a delicate balance of sweetness and warmth perfect for dessert or teatime.
Ingredients
Scale
Pie Crust
- 1 9-inch pie crust, homemade or store-bought
Apple Filling
- 3 medium apples (Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
- 2 tablespoons lemon juice
Custard
- 3 large eggs
- 3/4 cup granulated sugar
- 1 cup half-and-half
- 1 teaspoon vanilla extract
- 1/4 teaspoon salt
- 2 tablespoons all-purpose flour
- 1/2 teaspoon ground cinnamon
Topping
- 1 tablespoon butter, melted
Instructions
- Prepare Pie Crust: Preheat your oven to 375°F (190°C). Roll out the pie crust and fit it carefully into a 9-inch pie dish. Prick the bottom of the crust with a fork to prevent bubbling, then par-bake it for 10 minutes. Allow the crust to cool slightly before adding the filling.
- Prepare Apples: Toss the thinly sliced apples with lemon juice to prevent browning and add a touch of brightness. Arrange the lemon-coated apple slices evenly over the cooled pie crust to create an even layer.
- Make Custard Mixture: In a mixing bowl, whisk together the eggs, granulated sugar, half-and-half, vanilla extract, salt, all-purpose flour, and ground cinnamon until the mixture is smooth and well combined, ensuring no lumps remain.
- Assemble Pie: Carefully pour the custard mixture evenly over the arranged apples, making sure they are fully submerged in the custard to achieve a creamy texture after baking.
- Add Butter and Prepare for Baking: Drizzle the melted butter over the top of the custard to add richness and promote a golden finish. Place your pie dish on a baking sheet to catch any drips during baking.
- Bake Pie: Bake in the preheated oven for 45 to 50 minutes, or until the custard is fully set and the top turns lightly golden. To check doneness, the custard should be firm with only a slight jiggle in the center.
- Cool and Chill: Remove the pie from the oven and let it cool to room temperature. For optimal slicing and flavor development, refrigerate the pie for at least 2 hours before serving.
Notes
- Use tart apples like Granny Smith or Honeycrisp for the best balance of sweetness and acidity.
- Par-baking the pie crust prevents it from becoming soggy when filled with the custard and apples.
- Refrigeration after baking allows the custard to fully set for clean, firm slices.
- For a decorative touch, consider sprinkling a little extra cinnamon or powdered sugar on top before serving.
- Leftovers can be stored covered in the refrigerator for up to 3 days.
