Apple Custard Pie
About This Apple Custard Pie Recipe
My aunt and uncle gave me some of their homegrown apples, and I immediately knew I wanted to turn them into something cozy and RICH — this Apple Custard Pie was the perfect choice. I already had a pie crust in the freezer from a previous cobbler, which made the whole process faster (I LOVE making a double batch of pie crust for this exact reason). The pie itself is incredible: buttery sautéed apples layered with a sweet, silky custard that bakes into a tender, delicate filling. The crumb topping adds the perfect crunchy contrast.
This pie is a total winner. It’s rich, cozy, and doesn’t even need ice cream or whipped cream — although that doesn’t stop me. Such a perfect dessert to bring to Thanksgiving, Friendsgiving, or Christmas gatherings.
Why You’ll Love This
Cozy, comforting, holiday-perfect flavor.
A silky custard + soft apples = unreal texture.
Crumb topping gives it a crisp, buttery finish.
Make-ahead friendly — the pie is even better the next day.
Homemade crust makes it extra special (but you can use store-bought).
Ingredients You’ll Need
Apple Filling + Custard
Apples
Butter
Sugar
Grand Marnier (optional)
Eggs + egg yolks
Heavy cream
Sour cream
Vanilla extract
Cinnamon
Nutmeg
Pie Crust (Double Crust Dough)
Butter
Shortening
All-purpose flour
Ice water
Crumb Topping
Flour
Brown sugar
Butter
How to Make It
Prepare the homemade pie crust first by cutting butter and shortening into flour, adding just enough ice water to bring it together, then shaping into disks and chilling. Roll one disk out, blind-bake the crust, and set it aside. Make the crumb topping in a food processor by pulsing flour, brown sugar, and cold butter until sandy. For the filling, sauté sliced apples in butter and sugar until softened, then stir in Grand Marnier if using. Whisk together the custard ingredients and pour it over the apples in the blind-baked crust. Sprinkle the crumb topping evenly over the custard and bake until golden and set. Cool completely — ideally overnight — before slicing.
Tips for Success
Don’t overwork the pie dough — handle it gently.
Blind-bake the crust to avoid soggy bottoms.
Keep the crumb topping cold so it bakes crisp.
Don’t overcook the apples; they’ll continue cooking in the oven.
Let the pie cool fully so the custard sets (overnight is ideal).
Use a mix of apple varieties for best flavor.
Frequently Asked Questions
Can I use store-boughonst pie crust?
Yes! Blind-bake it the same way.
Can I skip the Grand Marnier?
Absolutely. Add 1/4 teaspoon extra vanilla instead.
What apples work best?
Honeycrisp, Fuji, Granny Smith, or a mix.
Can I make this ahead?
Yes — it slices best the next day after chilling overnight.
Can I freeze this pie?
Yes. Freeze after baking and cooling. Thaw in the fridge overnight.
What to Serve With It
Vanilla ice cream
Homemade whipped cream
A hot cup of coffee
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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!
