Name: Apple Custard Pie Recipe
Prep time: 15 min
Cook time: 50 min
Total time: 1 h 5 min
Cuisine: American
Ingredients: 1 unbaked 9-inch pie crust; 3 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and thinly sliced; ½ cup granulated sugar; 1 teaspoon ground cinnamon; ¼ teaspoon ground nutmeg; ⅛ teaspoon salt; 2 large eggs; 1 cup whole milk or half-and-half; 1 teaspoon vanilla extract

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If there’s one dessert that captures the rustic coziness of fall and the sweet nostalgia of home baking, it’s Apple Custard Pie. With tender apples nestled in a silky vanilla custard and hugged by flaky pie crust, each bite brings a perfect balance of comforting flavors and heartwarming textures. Whether you’re celebrating a holiday, hosting friends, or simply craving a classic treat, this pie never fails to impress—and always invites a second slice.

Ingredients You’ll Need

You only need a handful of everyday ingredients to make magic happen with this Apple Custard Pie. Each one plays a special role, from the apples that bring a bright tartness to the creamy custard that holds it all together, making this dessert a true crowd-pleaser.

Unbaked 9-inch pie crust: Acts as the buttery base, providing essential support and a delightfully crisp bite.
3 medium apples (such as Granny Smith or Honeycrisp): Their tartness and firmness hold up beautifully during baking for apple-forward flavor and texture.
½ cup granulated sugar: Sweetens both the apples and the custard just enough without overwhelming the fresh fruit taste.
1 teaspoon ground cinnamon: Adds warmth and an inviting aroma that elevates every apple dessert.
¼ teaspoon ground nutmeg: Gives a subtle spiced note that pairs perfectly with apples.
⅛ teaspoon salt: Brightens the flavors and balances the sweetness.
2 large eggs: Essential for creating that soft, creamy custard texture.
1 cup whole milk or half-and-half: Lends richness and that velvety mouthfeel to the custard.
1 teaspoon vanilla extract: Rounds out the flavors with delicate, sweet undertones.

How to Make Apple Custard Pie

Step 1: Prepare Your Pie Crust

Preheat your oven to 375°F (190°C). Gently fit your unbaked pie crust into a 9-inch pie dish, making sure to press it evenly into all the corners. Take a moment to flute the edges for that classic, homemade look—it really makes the finished Apple Custard Pie feel extra special.

Step 2: Arrange the Apples

Peel, core, and thinly slice your apples. Arrange them evenly over the bottom of the prepared pie crust. Layering them neatly ensures every piece of pie will have a perfect combination of apple and custard in each bite.

Step 3: Mix the Flavorful Sugar Blend

In a small bowl, thoroughly mix together the granulated sugar, ground cinnamon, nutmeg, and salt. Sprinkle this aromatic mixture evenly over the apples, making sure every slice gets coated for maximum flavor.

Step 4: Whisk and Pour the Custard

In another bowl, whisk together the eggs, milk (or half-and-half), and vanilla extract until smooth and creamy. Carefully pour the custard mixture over the apples, letting it work its way into all the nooks and crannies. This is when the Apple Custard Pie really begins to come together!

Step 5: Bake to Golden Perfection

Place the pie dish on the center rack of your oven. Bake for 45 to 50 minutes, or until the custard is set and a knife inserted into the middle comes out clean. If you notice the crust browning too quickly, cover just the edges with foil to protect them. Let the pie cool at room temperature for at least an hour before serving—this rest time allows the custard to set up and slice beautifully.

How to Serve Apple Custard Pie

Garnishes

For a polished finish, dust the top of the cooled pie with a sprinkle of powdered sugar or a pinch of cinnamon. You can also add a dollop of freshly whipped cream or a scoop of vanilla ice cream for an extra decadent touch—these cool, creamy toppings pair perfectly with the spiced Apple Custard Pie.

Side Dishes

This pie is a star all on its own, but it also shines alongside a mug of spiced chai, apple cider, or a steamy cup of fresh coffee. If you want to round out your dessert table, serve it with a platter of mixed berries or a fruit salad for a refreshing contrast.

Creative Ways to Present

For an elegant twist, serve slices of Apple Custard Pie in individual ramekins or glass jars, layering crumbled pie crust, custard, and apples for a parfait-style presentation. Or go rustic: set the whole pie on a wooden board and let everyone dig in family-style—the messier, the better!

Make Ahead and Storage

Storing Leftovers

Wrap leftover slices tightly with plastic wrap or store them in an airtight container in the refrigerator. The Apple Custard Pie keeps beautifully for up to three days, making it perfect for dessert now and a sweet breakfast treat the next day.

Freezing

You can freeze the baked pie once it has cooled completely. Wrap it well with plastic wrap and then in foil. For best results, enjoy your Apple Custard Pie within one month; thaw overnight in the fridge before serving for a fresh-from-the-oven taste.

Reheating

If you prefer your pie slightly warm, pop a slice in the microwave for 10–15 seconds, or gently reheat in a 300°F oven until warmed through. The custard stays creamy, and the apples keep their just-right texture.

FAQs

Can I use a store-bought pie crust for this recipe?

Absolutely! A store-bought crust will save you time and still taste great, but if you have a homemade crust recipe you love, feel free to use it to make your Apple Custard Pie even more special.

Which apple variety works best for Apple Custard Pie?

Granny Smith and Honeycrisp apples are fantastic because they hold their shape during baking and have a wonderful balance of tartness and sweetness that pairs well with the custard.

Do I need to pre-cook the apples before assembling the pie?

No pre-cooking is necessary. Thinly slicing the apples allows them to soften just right while baking, so you get tender, flavorful fruit without any extra steps.

Can I substitute the milk with a non-dairy option?

Yes! You can use a rich non-dairy milk like coconut milk or almond milk—just make sure it’s unsweetened and full-fat for the creamiest custard texture.

How do I know when the custard is fully set?

The pie is ready when the custard looks firm and slightly puffed, and a knife inserted near the center comes out clean. Letting the pie cool before slicing helps the custard set completely for neat, beautiful slices.

Final Thoughts

Baking an Apple Custard Pie is a simple joy that never fails to put a smile on everyone’s face. Its inviting aroma, mellow sweetness, and that creamy custard-meets-apple perfection make it a dessert worth sharing again and again. I hope you’ll give this recipe a try and let it become a new favorite in your baking rotation!

Apple Custard Pie Recipe

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4.8 from 21 reviews

Author: admin
Total Time: 1 hour 5 minutes
Yield: 8 slices 1x
Diet: Vegetarian

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Description

Indulge in the delicious blend of sweet apples and creamy custard with this Apple Custard Pie recipe. Perfect for fall baking or any time you crave a comforting dessert.

Ingredients

Scale

Pie Crust:

1 unbaked 9-inch pie crust

Filling:

3 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and thinly sliced
½ cup granulated sugar
1 teaspoon ground cinnamon
¼ teaspoon ground nutmeg
⅛ teaspoon salt
2 large eggs
1 cup whole milk or half-and-half
1 teaspoon vanilla extract

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Instructions

Preheat the oven: Preheat the oven to 375°F (190°C). Place the unbaked pie crust into a 9-inch pie dish and flute the edges.
Prepare the apples: Arrange the sliced apples evenly in the crust.
Mix the sugar and spices: In a small bowl, mix together the sugar, cinnamon, nutmeg, and salt, then sprinkle this mixture over the apples.
Whisk the custard: In a separate bowl, whisk the eggs, milk, and vanilla extract until smooth. Slowly pour the custard mixture over the apples, allowing it to fill in the gaps.
Bake the pie: Place the pie on the middle rack and bake for 45 to 50 minutes, or until the custard is set and a knife inserted in the center comes out clean. If the crust begins to brown too quickly, cover the edges with foil.
Cool and serve: Let cool at room temperature for at least 1 hour before serving.