This Apple Custard Pie features layers of tender, cinnamon-spiced apples baked in a creamy vanilla custard with a buttery, flaky pie crust. It’s a delicious twist on traditional apple pie that’s perfect for fall gatherings and Thanksgiving dessert!

Apple pie or custard pie? Why choose?

I love a traditional apple pie. But apples are so versatile, and there’s no reason to stick to the same old filling every time. Especially when you can add custard!

If you’ve never had an apple custard pie, think of it as somewhere between a classic apple pie and a French apple tart. All the familiar flavors of cinnamon-spiced apples, but with a creamy vanilla custard instead of the usual syrupy filling.

And the best part? The custard is surprisingly easy to make. No stovetop cooking, no tempering eggs, and no worrying about scrambling anything. Just whisk everything together and pour it over the apples.

I’m also using my favorite No Fail Pie Crust for this recipe. It’s buttery, flaky, and sturdy enough to hold all that custard. A quick blind bake before adding the filling helps keep the bottom from getting soggy.

The hardest part is waiting for the pie to cool! The custard needs time to set before slicing, so this isn’t a dessert to pull straight from the oven and serve.

But that makes it a fantastic make-ahead Thanksgiving dessert. Prepare it the day before, let it chill, and you’ve got one fewer thing to worry about when it’s time for dessert.

Ingredients and Substitutions

You don’t need anything unusual to make this Apple Custard Pie! Most of the ingredients are pantry staples, plus a few fresh apples and some dairy for the custard.

Pie Crust

I’m using my No Fail Pie Crust, made with both butter and shortening for a flaky, tender crust. You can substitute your favorite homemade pie dough or a refrigerated store-bought crust. You’ll need enough dough for a single 9-inch pie.

Apples

Honeycrisp apples are a great choice because they hold their shape during baking and have a nice balance of sweetness and acidity. Granny Smith, Pink Lady, or Braeburn apples also work well. Avoid softer varieties like McIntosh, which can turn mushy.

Cinnamon and Nutmeg

These add familiar apple pie flavor without overwhelming the vanilla custard. For a little variation, try adding a pinch of cardamom, ground ginger, or allspice.

Whole Milk and Heavy Cream

Using both gives the custard a creamy texture without making it overly rich. Half-and-half can replace the milk and cream in equal total volume, although the fat content will vary slightly. I don’t recommend nonfat milk, which produces a less creamy filling.

All-Purpose Flour

Just two tablespoons help thicken and stabilize the custard so it holds together when sliced. For a gluten-free filling, you can substitute a gluten-free all-purpose flour blend, along with a gluten-free pie crust.

How to Make Apple Custard Pie

There are three main parts to this pie: the crust, the spiced apples, and the vanilla custard. Here’s how to bring them all together!

Prepare and Blind Bake the Crust

Start by making my No Fail Pie Crust. Once the dough has chilled, roll it out, transfer it to your pie plate, and crimp the edges. Briefly freeze the shaped crust before blind baking with pie weights. Remove the weights for the last few minutes of baking to help dry out the bottom of the crust. This is especially important for a pie with a liquid custard filling!

Make the Apple Filling

Peel, core, and thinly slice the apples. Try to keep the slices around ⅛-inch thick so they cook evenly and become tender without turning mushy. Toss the apples with lemon juice, brown sugar, cinnamon, nutmeg, and salt. Spread them evenly in the partially baked crust, overlapping the slices to create loose layers.

Mix and Add the Custard

Whisk together the eggs, sugar, milk, cream, vanilla, salt, and flour until smooth. Pour the mixture through a fine-mesh strainer to catch any lumps of flour or bits of egg. Slowly pour the custard over the apples, letting it settle between the slices. Don’t worry if some of the apples stick out above the custard. They’ll develop a lovely golden color as the pie bakes.

Bake and Cool

Bake until the custard is set around the edges but still has a slight jiggle in the center. You’re looking for a gentle wobble, not liquid sloshing around underneath the apples. Let the pie cool completely before cutting into it. The custard continues to firm as it cools, and giving it enough time to set is the secret to those beautiful, clean slices.

Adding Flour to Custard

Eggs are usually the star of the show when it comes to thickening custard. As they heat, their proteins unfold and bond, turning a liquid mixture into a soft, creamy filling. So why are we adding flour, too?

The answer has to do with the apples! As they cook, they release moisture into the surrounding custard. A little flour helps the filling hold its shape without requiring additional eggs, which could make the custard too firm or rubbery.

Kitchen Chemistry

Flour contains starch granules that absorb liquid and swell when heated, a process called starch gelatinization. This thickens the custard alongside the coagulating egg proteins, providing additional structure to support the apple slices.

The result is a creamy custard that holds together when sliced, even with all those juicy apples mixed in.

Frequently Asked Questions

Can I make apple custard pie ahead of time?

Absolutely! This is a great pie to make a day ahead, since the custard needs time to set before slicing. Let the pie cool, then refrigerate it until you’re ready to serve.

Does apple custard pie need to be refrigerated?

Yes. Unlike traditional apple pie, this recipe contains an egg and dairy custard that needs to be refrigerated. Cover the cooled pie and store it in the refrigerator for up to 3 to 4 days.

How do I know when the custard is fully baked?

The edges should look set, while the center should still have a slight jiggle when you gently shake the pie plate. If the center looks liquid or moves in waves, it needs more time. Don’t wait until the entire filling is completely firm, or you risk overbaking the custard.

Can I freeze apple custard pie?

I don’t recommend it. Egg custards can become watery or grainy after freezing and thawing, and the apples may lose some of their texture. This pie is best enjoyed fresh or refrigerated for a few days.

Should apple custard pie be served warm or cold?

It’s delicious chilled or closer to room temperature. For a softer, creamier texture, remove the pie from the refrigerator about 20 to 30 minutes before serving. Avoid reheating the whole pie, which can cause the custard to overcook or release moisture.

More Fruit Pie Recipes

• Apple Cranberry Pie
• Chocolate Strawberry Pie
• Caramel Pear Pie
• Cranberry Curd Pie
• Almond Crumble Blueberry Pie