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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.

French Apple-Custard Pie

Apple Custard Pies are often called French Apple Custard Pies, and some recipes call for a crumb or streusel topping over the apples.
Prep Time30 mins
Cook Time1 min
Cooling3 hrs
Course: Dessert
Cuisine: French
Keyword: Apple Tart, Custard Tart, French Apple Pie, French Apple-Custard Pie, Pie Crust
Servings: 8 – (ONE 9-INCH PIE)
Calories: 521kcal

Equipment

  • Vegetable Peeler Set
  • Glass Liquid Measuring Cups
  • 9" Wire Whisk
  • Baking Pie Crust Protector
  • Wooden Utensil
  • 9" Glass Pie Plate
  • Measuring Cups/Spoons 

Ingredients

THE FILLING, MELT

  • 2 tbsp. Unsalted butter
  • 2 lbs. 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
  • 1 Recipe Perfect Pie Crust, made into a single 9-inch crust and blind-baked
  • 2 Eggs
  • 2 Egg yolks
  • 1 cup Heavy cream
  • ½ cup Sugar
  • 1 tsp. Pure vanilla extract
  • tsp. Freshly grated nutmeg

THE ALMOND TOPPING, COMBINE

  • 1 cup Sliced almonds
  • cup Sugar
  • 2 tbsp. Unsalted butter, softened
  • Pinch of salt

Instructions

  • Preheat oven to 325°.

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.

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.

Notes

Per serving, Calories: 521

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Written by Lisa Yarde

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