Apple custard pie is a beautiful hybrid. It combines classic apple pie with a silky custard. It takes the familiar comfort of baked apples and surrounds them with a gently sweet, creamy custard that sets into a soft, tender filling. It is the perfect balance of soft, tender apples and smooth, lightly set custard. The custard fills the gaps between the apple pieces, creating a cohesive, almost velvety interior.
Although this pie can be made in 30 minutes, we wouldn’t classify it as Quick and Easy. The pie is assembled in layers that blend together while baking. Starting with the apples, we then add the custard filling, and finally the crumb topping. It’s easier than it sounds, and the result will leave your tastebuds begging for more.
Apple custard pie is a softer, more delicate version of the traditional apple pie. Instead of a thick layer of applies, it has a creamy, comforting filling that still carries the essence of baked apples but with a gentler, more creamy texture. It’s the kind of pie that works beautifully warm or chilled, and it slices cleanly with a custard-smooth interior highlighted by the slices of apples.
What You’ll Need
Key Ingredients
- Refrigerated pie crust
- Fresh apples
- Heavy cream
- All-purpose flour divided
- Granulated sugar
- Light brown sugar
- Stick butter
- Ground cinnamon
- Nutmeg
- Ground ginger
- Vanilla extract
- 1 egg
Utensils & Equipment
- 9″ deep dish pie plate
- Medium mixing bowl
- Large mixing bowl
- Medium saucepan
- Spatula or spoon
- Wire whisk
- Wire cooling rack
Variations of Apple Custard Pie
This recipe is for a crumb-topped apple custard pie. Other variations include:
- Apple Custard Pie with Graham Cracker Crust
- Apple Custard Pie with Lemon or Orange Zest
- Brown Butter Apple Custard Pie
- Caramel Apple Custard Pie
- Coconut Apple Custard Pi
- Deep‑Dish Apple Custard Pie
- French Apple Custard Pie
- Honey‑Vanilla Apple Custard Pie
Creamy Apple Custard Pie Recipe
Utensils & Equipment
- 1 9-inch deep dish pie plate
- 1 large mixing bowl
- 1 medium mixing bowl
- 1 medium saucepan
- 1 spatula or spoon
- 1 wire whisk
- 1 wire cooling rack
Ingredients List
- 1 refrigerated pie crust
- 5 MacIntosh apples
- 8 ounces heavy cream 1 cup
- 3/4 cup all-purpose flour divided
- 2/3 cup granulated sugar
- 1/2 cup brown sugar
- 1/2 stick butter divided
- 3 Tbsp butter As cold as possible and cut into tiny cubes
- 2 tsp cinnamon divided
- 1/2 tsp nutmeg
- 1/4 tsp ground ginger
- 1 egg large
- 1 tsp vanilla extract
Instructions
Preheat Oven
- Preheat the oven to 375℉.
- Place a cooking sheet on the middle shelf.
Prepare The Crust
- Place the crust in the pie plate. Use a fork to poke a few holes in the bottom.
Prepare The Apples
- Peel, core, and slice the apples. Cut some of the slices into smaller sections to help fill empty spaces when filling the pie.
- Melt 1/2 stick of butter in medium saucepan on medium-high heat until the butter starts to turn brown.
- Slowly stir in 1 tsp of cinnamon, 1/2 tsp of nutmeg and 1/4 tsp of ginger.
- Stir until the spices are well incorporated then add the apples.
- Cook for 5 – 6 minutes, stirring constantly, until the apples start to soften.
- Remove from heat and set aside while preparing the custard.
Prepare The Custard
- Whisk together the heavy cream, egg, and vanilla extract until smooth.
- Add the granulated sugar and 4 Tbsp of flour, and whisk until creamy and smooth.
- Set mixture aside while preparing the topping.
Prepare The Topping
- In medium bowl thoroughly mix together 1/2 cup all-purpose flour, 1/2 cup of brown sugar, and 1 tsp of cinnamon.
- Add the 4 Tbsp cubed, cold butter.
- Use a fork or pastry cutter to bring the mixture together. Mix well to bring the dry ingredients into the mixture. Do not use your hands or your body heat will melt the butter.
- When properly mixed the crumbles should be no larger than the size of a pea.
Assemble The Pie
- Spread the apples evenly in the crust. Use the smaller pieces of apples to fill any large gaps between the slices.
- Spoon or pour the custard mixture over the apples.
- Sprinkle the topping over the custard.
Bake It
- Place pie on the cookie sheet in oven and bake for 40 – 45 minutes or until the crust is golden brown. You should notice the filling bubbling near the edges.
Cool Down
- Place on wire cooling rack and allow to cool for at least 2 hours.
- To enjoy the pie cold, refrigerate after cooling at room temperature.