Apple Custard Pie

My Aunt & Uncle gave us some of their apples that they’ve been growing, and I decided to make an apple custard pie with said apples. I had a pie crust in the freezer from the last time that I made a cobbler, so the recipe was a little quicker- I love that about making a double pie crust! This pie recipe is a winner- it doesn’t even need to be served with ice cream or whipped cream due to the sweet custard filling. SO. GOOD! Great recipe to make and bring to your Thanksgiving/Christmas events!

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Apple Custard Pie Recipe

Apple Filling

2 lbs apples peeled, cored, and sliced
4 tablespoons butter (I like salted, if you prefer- use unsalted and then add 1/4 tsp salt)
2 tablespoons sugar
1/4 cup grand marnier (optional)
2 eggs
2 egg yolks
3/4 cup heavy cream
1/2 cup sour cream
1/2 cup sugar
2 teaspoons vanilla extract
1/2 teaspoon cinnamon
1/4 teaspoon nutmeg

Basic Pie Dough for Double Crust (2 pies)

1 stick of butter (I used salted), chilled and cut into large chunks
1/2 cup vegetable shortening, chilled
2 1/2 cups flour, plus extra for rolling
Ice water (only use enough to moisten dough- prepare 1 cup)

Crumb Topping (for 1 pie)
Double Batch- for normal amount cut measurements in half

2 cups flour
1 cup brown sugar, packed
2 sticks butter (I used salted) chilled and cut into large chunks

Instructions for Pie Crust (make 1st)

In a deep, large bowl, combine the butter and shortening into the flour with your hands until you have almond and pea sized lumps

Then, pour a little bit of water into the mixture and toss with your fingers. Continue to do this just until the dough is moistened. Don’t mess with the dough too much. 

When the dough holds together on its own, divide the dough into two calls and then form into disk shapes.

At this point I wrapped both in plastic bags and refrigerated one and froze the other for the next time that I decide to make pie. When I was ready to roll out the dough, I took it out for about 15 minutes prior. 

Sprinkle flour onto the counter and roll to a thinness where it is almost transparent. 

Use a dough scraper to GENTLY remove the dough from the counter and then gently place the pie dough on top of the dish. Let gravity ease the dough down, and then lightly push the remaining air into the dish. Cut off any excess overhang more than an inch. 

For this recipe, blind bake the pie crust.

Here is a good website that explains blind baking a pie crust if you’re unfamiliar

Instructions for Crumb Topping (make 2nd)

In a food processor, combine the flour and brown sugar and mix
Then add butter and mix until it starts to combine.

Pie Filling Instructions and Assembly (final step)

Preheat oven to 325°F

Melt butter in a large pan over medium heat and add apples and 2 tablespoons of sugar. Cook apples until they are soft- don’t cook too long or they will become mushy. Stir in grand marnier and salt. Spread apples over crust.

In a large bowl, whisk together eggs, egg yolks, cream, 1/2 cup sugar, vanilla, sour cream, cinnamon and nutmeg. Pour on top of the apples- use a butter knife to move apples around if the custard is not falling through the cracks.

With both hands, sprinkle topping over filling. Do not press down.
Place pie on pie sheet and stick into oven for 45-50 minutes. Let cool completely before slicing- I usually wait overnight.

Enjoy by itself or with some vanilla bean ice cream!