Apple Custard Pie Recipe
This Apple Custard Pie recipe is certain to be your new favorite dessert. Tender and tangy apple slices and a creamy custard filling packed into every bite!
Servings: 8 servings
Calories: 382kcal
Equipment
Ingredients
For the Crust
- 1 Store bought pie crust I like Pillsbury
- 1/4 cup apricot preserves
- 1 tsp lemon juice
For the Pie Filling
- 2-3 granny smith apples
- 2 Tbsp butter melted
- 1 cup granulated sugar
- 2 Tbsp granulated sugar
- 3 eggs
- 3 Tbsp lemon juice divided
- 1/3 cup all-purpose flour
- pinch of nutmeg optional
- 1/2 tsp ground cinnamon
- 1 1/2 tsp vanilla extract
- 1 1/2 cups half and half
Pie Dusting
- 2 tsp granulated sugar
- 1/2 tsp cinnamon
- confectioner's sugar optional dusting before serving
Instructions
- Bake the crust according to package directions. Be sure to prick holes in the bottom of the crust before baking. Then, set aside the crust after baking to cool completely.
- While the dough is cooling, mix the apricot preserves with the lemon juice and microwave until hot.
- Then, pour the mixture through a sieve into a bowl and set aside.
- Once the crust has cooled, brush on the apricot spread on the bottom and sides of the crust but not the top edges.
- Next, in a medium bowl add a cup or two of water and 2 Tablespoons of lemon juice.
- Then, core and peel the apples and slice into thin slices (about ¼ in thick) and place the slices in the lemon water.
- Next, remove the apple slices and dry them on a paper towel and place them into a clean bowl. Mix 2 Tablespoons of melted butter with 2 Tablespoons of granulated sugar and toss with the apple slices and set aside.
- Preheat your oven to 400 degrees Fahrenheit. In a large bowl, whisk together the eggs and the remaining Tablespoon of lemon juice.
- Next, whisk in the flour and 1 cup of sugar into the eggs and be sure there are no lumps in the custard.
- Then, add nutmeg, cinnamon, vanilla extract, and half and mix until combined.
- Take the apple slices and lay them in a decorative pattern in the prepared pie crust and pour the custard over the top coming just up to the edge.
- In a small bowl mix together the 2 teaspoons of granulated sugar and ½ teaspoon of cinnamon and dust over the top of the pie.
- Next, bake in the oven for 15 minutes then reduce the temperature to 325 degrees Fahrenheit. While the temperature is reducing, remove the pie from the oven and cover the edges of the crust with aluminum foil to keep the crust from burning.
- Place the pie back in the oven and bake for 50-55 minutes until the custard is set. You can check this by poking the middle with a toothpick or jiggle the dish a bit, if the custard jiggles, you might need to bake for a few more minutes.
- Finally dust with confectioner’s sugar if desired, serve and enjoy!
Video
Notes
You can store any leftovers of this pie for a few hours at room temperature. It will store in an airtight container in your fridge for 3-4 days. I would not recommend freezing this pie.
To reheat you can do so in the microwave until everything has warmed through.
Nutrition
Serving: 1serving | Calories: 382kcal | Carbohydrates: 57g | Protein: 6g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 85mg | Sodium: 164mg | Potassium: 173mg | Fiber: 2g | Sugar: 39g | Vitamin A: 378IU | Vitamin C: 6mg | Calcium: 71mg | Iron: 1mg
