French Apple-Custard Pie

Desserts

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.

Makes

8 servings (one 9-inch pie)

Total Time

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Ingredients

FOR THE FILLING, MELT:

FOR THE ALMOND TOPPING, COMBINE:

Test Kitchen Tip

Pink Lady apples are the best choice for this pie. They're crisp, sweet, tart, and available year-round.

Instructions

Preheat oven to 325°.

For the filling, melt butter in sauté pan over medium heat. Add apples and 2 Tbsp. sugar; sauté until apples are soft but not mushy, 810 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.

For 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, 1520 minutes more. Cool pie completely before slicing, or chill pie, then bring to room temperature when ready to serve.

To core an apple, stand it on its blossom end and slice off the four lobes around the core.

To core an apple, stand it on its blossom end and slice off the four lobes around the core.

Just a touch of rum adds a delicious flavor to the sautéed apples. Apple cider can be substituted.

Just a touch of rum adds a delicious flavor to the sautéed apples. Apple cider can be substituted.

Thoroughly whisk together the egg mixture before pouring it over the apples in the crust.

Thoroughly whisk together the egg mixture before pouring it over the apples in the crust.

Once the custard begins to set, top the pie with the sugared-almond mixture. Continue baking.

Once the custard begins to set, top the pie with the sugared-almond mixture. Continue baking.

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Statistics

  • Average: 3.75
  • Standardized Average: -1.60
    This is the average rating for this recipe, relative to the average rating of all of the recipes on this site. The average rating of all the recipes on this site is 22.19. If we pin the population average to 3 (define 3 as the new 22.19) and adjust this particular recipe's average accordingly, we see that, relative to a population average of 3, this recipe's adjusted standardized average is -1.60. This number is useful in that it accounts for how different people have different interpretations of the rating system.
  • Median: 5.0
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  • Mode: 5
    This is the most common rating that people have given this recipe.
  • Standard Deviation: 2.50
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    0 is the least polarizing; everyone agrees on the rating.
    2.5 is the most polarizing.
    Recipes with lower standard deviations in the ratings are better for people who don't want surprises. Higher standard deviations are good for adventurous cooks. The standard deviation of this recipe is polarizing.
June 3, 2020, 2:31 a.m. Edited Edit Delete

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