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Golden Apple Custard Pie

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Submitted by alisaog

Golden Apple custard pie with thinly sliced apples in a silky vanilla-cream custard, baked in a water bath until just set. Bistro-style French dessert with a golden top and fragrant nutmeg.

YIELD

8 servings

PREP

30 min

COOK

60 min

READY

90 min

This Golden Apple custard pie takes a French bistro approach to a classic American fruit, layering thin apple slices in a vanilla-spiked custard rather than the chunky cinnamon-sugar filling of a typical apple pie. The result is silky, light, and noticeably more sophisticated, with a creamy custard that tastes faintly of holiday eggnog from the nutmeg and vanilla.

The water bath technique is what separates a real custard pie from a curdled disappointment. Setting the pie pan in a roasting pan with hot water creates gentle, even heat that lets the eggs set without scrambling at the edges. Skip this step and you’ll get a brown, broken filling instead of a smooth, glossy one.

The pinwheel arrangement of the apple slices is more than just visual flair. Layering the apples in an overlapping spiral ensures every slice gets fully embedded in the custard rather than floating on top. Use Golden Delicious as the recipe suggests, or any sweet, firm-fleshed apple that holds its shape under heat. The temperature drop from 400°F to 300°F (200°C to 150°C) midway through is what allows the custard to fully set without overcooking.

Pro Tips

  • Use room-temperature eggs and milk for a smoother custard that bakes more evenly.
  • Slice the apples thin and uniform, ⅛ inch is ideal for tender bites and even spacing.
  • Tap the filled pie shell on the counter to release air bubbles before baking.
  • Test for doneness by jiggling the pie. The center should wobble slightly but not slosh.

Variations

  • Use Honeycrisp or Pink Lady apples for a tarter, more dimensional flavor.
  • Add ½ teaspoon of cinnamon along with the nutmeg for a warmer spice profile.
  • Drizzle with caramel sauce before serving for an indulgent finish.

Ingredients

1 15
TABLESPOON ML BUTTER
softened
1 15
TABLESPOON ML BUTTER
softened
1 1
EACH EACH PIE SHELL (9 INCH)
9 inch unbaked
1 1
EACH EACH PIE SHELL (9 INCH)
9 inch, unbaked
2 2
LARGE LARGE APPLES
cored, sliced, unpeeled, golden delicious *
2 907.2
POUNDS G APPLES
sliced, cored, don't peel, golden delicious
3 3
LARGE LARGE EGGS
3 3
LARGE LARGE EGGS
1 ½ 355
CUPS ML MILK
1 ½ 355
CUPS ML MILK
½ 118
½ 118
1 5
TEASPOON ML VANILLA EXTRACT
1 5
TEASPOON ML VANILLA EXTRACT
½ 118
CUP ML SUGAR
divided
½ 118
CUP ML SUGAR
divided
½ 2.5
TEASPOON ML NUTMEG
½ 2.5
TEASPOON ML NUTMEG
½ 2.5
TEASPOON ML SALT
½ 2.5
TEASPOON ML SALT

Directions

  1. Brush butter over bottom of pie shell. Arrange apple slices in pie shell in an overlapping pinwheel design.

  2. In a large bowl, beat together eggs, milk, light cream, vanilla .

  3. Carefully spoon egg mixture over apples. Mix reserved 2 teaspoons sugar with nutmeg and salt and sprinkle on top.

  4. Place pie in a roasting pan and place in the oven. Pour enough boiling water into the roasting pan to reach halfway up the sides of the pie pan.

  5. Bake in a preheated 400-degree oven for 40 minutes. Reduce temperature to 300 degrees and bake until custard is set, about 20 minutes longer.

  6. Cool pie completely before cutting. Refrigerate the leftovers.

* not incl. in nutrient facts Arrow up button

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Nutrition Facts

Serving Size 335g (11.8 oz)
Amount per Serving
Calories 961 42% from fat
 % Daily Value *
Total Fat 45g 69%
Saturated Fat 19g 97%
Trans Fat 0g
Cholesterol 369mg 123%
Sodium 1242mg 52%
Total Carbohydrate 41g 41%
Dietary Fiber 4g 15%
Sugars g
Protein 41g
Vitamin A 24% Vitamin C 17%
Calcium 35% Iron 17%
* based on a 2,000 calorie diet How is this calculated?
Trans-fat Free, Good source of fiber
 
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