I’ll be honest: apple pie just isn’t my thing. It feels a bit too plain for me. But this Apple Custard Pie? Totally a game changer! A creamy custard layer really takes fruit pies to the next level. Add in the flaky crust and cinnamon streusel
INGREDIENTS
- 1 (9-inch) pie crust
- 5 large apples (a mix of Granny Smith, Fuji, and Pink Lady works best)
- 1/2 lemon
- 4 tablespoons butter (1/2 stick)
- 1/2 cup white sugar
- 1 tablespoon pumpkin pie spice
For the custard layer:
- 1 & 1/3 cups sour cream (+ 1 tablespoon)
- 5 large egg yolks (discard the whites)
- 1 & 1/2 teaspoons vanilla extract
- 1 & 1/2 cups white sugar
- 6 tablespoons flour
For the streusel topping:
- 1/2 cup flour
- 1 tablespoon pumpkin pie spice
- 1/4 cup white sugar
- 4 tablespoons cold butter, cut into chunks
INSTRUCTIONS
- Preheat your oven to 400°F (200°C).
- Prepare your pie crust by placing it into a deep pie plate and crimping the edges. Set aside.
- Peel and core the apples, slicing them thinly (about 1/8 inch). As you slice, squeeze lemon juice over each apple to prevent browning and add flavor.
- In a large skillet, melt 4 tablespoons butter over medium heat. Add 1/2 cup sugar and 1 tablespoon pumpkin pie spice. Stir in the apples and cook for about 3 minutes. If you’ve used a lot of lemon juice, add only 1 teaspoon of it.
- Increase the heat to high and cook for another 2-3 minutes, until the liquid is bubbling and slightly reduced. Transfer the apples to the unbaked pie crust and set aside.
- To make the custard, whisk together sour cream, egg yolks, and vanilla in a medium bowl. Add the sugar and mix well, then gradually whisk in the flour until smooth.
- Pour the custard over the apples, but be mindful not to overfill the pie. Depending on your pie pan size, you might have some custard left (about 1/3 cup). Place the pie on a baking sheet to catch any potential spills.
- Bake at 400°F for 20 minutes, or until the custard starts to set and the top turns golden. Reduce the oven temperature to 375°F.
- Meanwhile, prepare the streusel topping. In a medium bowl, combine 1/2 cup flour, 1 tablespoon pumpkin pie spice, and 1/4 cup sugar. Cut in 4 tablespoons of cold butter using a fork or pastry cutter until you have pea-sized butter chunks. Keep the mixture chilled until ready to use.
- After 20 minutes of baking, remove the pie from the oven. Add the streusel topping and cover the crust with a pie crust shield or a homemade aluminum foil cover to prevent burning.
- Continue baking for another 20-25 minutes at 375°F, or until a toothpick inserted comes out clean.
- Allow the pie to cool at room temperature for at least 1-2 hours before cutting. If you’re like me and can’t wait, pop it in the freezer for 45 minutes to speed up the process.
- Serve with a scoop of ice cream and drizzle with caramel sauce for the perfect finishing touch!
NOTES
- If you’re using my homemade pie crust recipe, you’ll only need half of the dough for this pie. Freeze the other half for your next batch.
- For the best flavor, use a mix of apple varieties, such as Granny Smith, Fuji, and Pink Lady.
- If you don’t have a pie crust shield, you can create one by folding a square of aluminum foil into quarters, cutting a circle out of the center, and placing it over the pie crust.
- This pie can be made a day ahead—just cover and store it at room temperature. Any leftovers should be kept in the fridge after a couple of days!
