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French Apple-Custard Pie


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  • Filling:
  • 2 Tbsp unsalted butter
  • 2 lb baking apples peeled, cored, and thinly sliced (4-6 total)
  • 2 Tbsp sugar
  • 1 Tbsp dark rum
  • 1/4 tsp salt
  • 1 Recipe Perfect Pastry Dough, made into a 9-in crust and blind baked
  • 2 eggs
  • 2 egg yolks
  • 1 cup heavy cream
  • 1/2 cup sugar
  • 1 tsp vanilla extract
  • 1/8 tsp ground nutmeg
  • Almond Topping:
  • 1 cup sliced almonds
  • 1/3 cup sugar
  • 2 Tbsp unsalted butter, softened


Preparation time 30mins
Cooking time 50mins


Step 1

Preheat oven to 325.

For the filling, melt 2 Tbsp butter in a large saute 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 1/8 tsp 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 almond topping, combine almonds, 1/3 cups sugar and 2 Tbsp softened butter in a bowl. Remove pie from oven; sprinkle with topping. Cover pie with a pie shield if the edge of crust seems to be over browning.

Return pie to oven; bake until custard is almost set but still slightly jiggly in the center, 15-20 minutes more. Completely cool pie before slicing, or chill pie, then bring to room temperature when ready to serve.

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