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

Print Recipe

Share Recipe

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.

Reviews ()

Add Review

Statistics

Statistics

  • Average: 4.29
  • Standardized Average: -0.25
    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 47.48. If we pin the population average to 3 (define 3 as the new 47.48) 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 -0.25. This number is useful in that it accounts for how different people have different interpretations of the rating system.
  • Median: 5
    This is the rating that is in the middle of the ratings distribution. It is generally more indicative of how much you will actually like this recipe than the average because the average is subject to being skewed by outliers.
  • Mode: 5
    This is the most common rating that people have given this recipe.
  • Standard Deviation: 1.89
    This is a measure of how polarizing the recipe is; how much people disagree about it.
    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.
Fantastic recipe. I’d just make sure you use a closed bottom tin! Mine had holes and the custard leaked out as I filled it.
Oliver
May 8, 2021, 6:22 p.m. Edited Edit Delete

Edit Review

Delete Review

Turned out great & super yummy!! Will definitely make this pie again!
Steph
Nov. 20, 2020, 10:59 a.m. Edited Edit Delete

Edit Review

Delete Review

This recipe is excellent!! The pies turned out so yummy. The recipe made enough for 2 pies. Used pre-made pie crust and was great. Super easy to do. Will definitely make this recipe over and over again!
Bette
Sept. 20, 2020, 11:17 p.m. Edited Edit Delete

Edit Review

Delete Review

Fantastic recipe, easy to make and creamy and delicious. Will be making this again thanks.
Trixabell
June 3, 2020, 2:31 a.m. Edited Edit Delete

Edit Review

Delete Review

I love this recipe!
BV
May 21, 2020, 2:06 p.m. Edited Edit Delete

Edit Review

Delete Review

Just made this and it is absolutely delicious. Will be making it again. I had no problems with it, the custard took about 30mins to get jelly like in oven then baked for a further 15mins as stated. Not sure about the problems the other reviewer had, except I know that custard does need to rest after taking from heat to firm up properly. If you have problems with the custard you could always substitute with store bought or make some on the stove first. The custard does start as a liquid but does get firm on baking then resting. It also didn’t take me 3 hours to make besides baking for 45mins it only took me 20mins to make. Beautifully creamy and delicious.
Gillian
April 3, 2020, 10:55 p.m. Edited Edit Delete

Edit Review

Delete Review

Instructions make too much filling for standard 9" pie crust "Custard" is liquid and tastes/smells like eggnog (way too much nutmeg in recipe) "Custard" didn't solidify at all. It's just liquid. If you bake it, the liquid gets hot, but it doesn't solidify into custard. I've baked mine for well over an hour at this point and it still hasn't solidified. I'd like the $20 I spent on supplies for this pie back, as well as the three hours it took to make it. Never make a recipe with no reviews...lesson learned :( The only compliment I have is that now I know how to make sugared nuts. The topping is really good.
It's not great
March 8, 2020, 11:14 p.m. Edited Edit Delete

Edit Review

Delete Review

Show Fewer ▲
Latest Cuisine Issue Cover

Subscribe Today and Get 4 Free Digital Books!

Subscribe!