Apple Custard Pie

I like to serve this apple custard pie with a slice of cheddar or some whipping cream, Enjoy!

Apple Custard Pie

This delicious pie can be made using various fruits. The last time I made it, I added some fresh rhubarb to the apples and that gave it a nice little tang. Today I’m going to try it with a strawberry rhubarb mix...next time perhaps pear and blueberries. The reason it holds up so well is the mix of flour and eggs, even using fruit that is kind of wet.

Prep Time

?? mins

Cook Time

1 hour

Servings

??

Ingredients

  • 6-7 apples (I use a mix of Granny Smith and Macintosh)
  • 1 tablespoon cinnamon
  • 1 unbaked pastry shell/pie crust
  • ½ cup sugar
  • 3 tablespoons flour
  • 1/3 teaspoon salt
  • 2 eggs
  • 1/4 cup cream (18 or 35%)
  • 1 teaspoon vanilla extract
  • ½ teaspoon almond extract

Instructions

  1. Preheat your oven to 375°F (190°C).
  2. Peel, slice and core your apples
  3. Sprinkle the apples with cinnamon and mix to coat.
  4. Using your favorite pie crust, place it onto either a pie plate or a cake pan and arrange your apple slices on top.
  5. In a small bowl, combine the cream, eggs, vanilla and almond extracts and beat slightly.
  6. Mix the dry ingredients into the wet ones. The mixture will thicken, but still be pourable.
  7. Pour the custard evenly over the apples in the pan and cover the top with foil.
  8. Bake for 1 hour at 375°F (190°C).
  9. Remove the foil and continue baking for an additional 15 minutes.
  10. You can tell the pie is ready when the custard is firm to the touch.
  11. You can serve this pie either warm or cold.

Tips

  1. This pie presents itself really well when it is cut. The higher the backing dish, the higher the apples will be.

Bon appetite!