Apple Custard Pie
This Apple Custard Pie blends sweet apples and creamy custard in a buttery crust — simple, nostalgic, and wholesome. A cozy, comforting dessert perfect for any occasion.
Equipment
- Pie Dish
- Oven
- Mixing Bowl
- Whisk
Ingredients
Pie Base
- 1 pie crust buttery and flaky
Filling
- 3 large apples peeled and sliced thinly
- 3 large eggs
- 1 cup milk
- 1/2 cup sugar
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- pinch of nutmeg
- 1 tbsp butter dotted on top before baking
- powdered sugar optional, for garnish
Instructions
- Preheat oven to 375°F (190°C). Roll out the pie crust and place in a pie dish. Crimp the edges.
- Peel and slice apples thinly, about 1/4 inch thick. Layer in overlapping circles in the crust.
- In a mixing bowl, whisk together eggs, milk, sugar, vanilla, cinnamon, and nutmeg until smooth.
- Gently pour custard mixture over apples, allowing it to settle around the slices.
- Dot the top with butter. Bake for 40–45 minutes, until the custard is set at the edges and slightly wobbly in the center.
- Let cool at room temperature for at least 1 hour before slicing. Garnish with powdered sugar if desired.
Notes
Use firm apples like Honeycrisp or Fuji. Let the pie cool before slicing for clean cuts. Store chilled for up to 4 days. Enjoy warm or cold, with ice cream or whipped cream.