Friends, I think we have our first family recipe.
A week or so ago we went on a lovely drive through Niagara County on the hunt for fresh apples, concord grapes, pumpkins, and other seasonal produce. We bought a bushel of the sweetest apples I’ve ever tasted, and I quickly laid plans to make a pie. I’m not actually a big fan of fruit pie, so I wanted to come up with a way to make an apple pie that I would really enjoy. I was inspired by Julia Child’s recipe for a custard apple tart from Mastering the Art of French Cooking, but I changed a few things and used a different recipe for the crust.
It was so, so good. Creamy custard with sweet apples and just the right amount of spice. I’ll be making this pie every fall.
Apple Custard Pie
1 pie crust (see below)
3-4 of your favorite apples
Pinch of cinnamon and nutmeg
1 cup sugar
1 cup heavy cream
1 tbsp vanilla extract
In either case, add a pinch of cinnamon to the dry ingredients for this pie, you’ll notice the difference. Also note, especially if you are using the Smitten Kitchen recipe, you do NOT need to pre-bake the crust. The baking time for the custard will be plenty of time for the crust to bake.
Prepare your pie crust, and roll out to 1/4″ thickness and line your pie pan. Fold over the edges or crimp your crust, and poke some holes in the dough with your fork so it doesn’t puff up in the oven.
To make the custard, whisk together the eggs, sugar, cream, and vanilla until combined.
Chop 3-4 apples (depending on size – I used 3 large Jonagold apples) into slices and lay them in concentric circles around the pie crust. Sprinkle the apples with a pinch of cinnamon and nutmeg, then pour the custard mixture over the top.
Bake at 375 degrees for 30-40 minutes or until the custard in the center has set.
I’d recommend refrigerating this pie overnight after it cools, it’s absolutely delicious cold.