Apple Custard Pie

Apple Custard Pie

Apple Custard Pie

I love it when old cookbooks to the rescue. In this case, it’s the 1976 version of Better Homes and Gardens New Cookbook. My daughter initially wanted to make an apple crisp for dessert but ended up making this apple custard pie. It’s easy to make because you just pile the peeled and sliced apples in the pie crust, then make a custard mix with sugar, flour, salt and light cream. (We used half and half.) Pour that over the pie, sprinkle with a bit of cinnamon, cover and bake.  In this case, we also had a pie crust in the freezer so the pie came together quite quickly after defrosting the dough.

Apple Custard Pie

This single crusted apple pie has a light custard that binds the apples together.

  • 9" pie crust, unbaked
  • 6-8 tart apples, peeled and sliced
  • 3/4 cup sugar
  • 3 Tablespoons flour
  • 1/2 teaspoon salt
  • 1/4 cup light cream or half and half
  • cinnamon

Preheat the oven to 375F.

Roll the pie dough out and fit it in a 9" pie pan. Trim any overhang. Create a pretty border by pinching the edge between your thumb and finger all the way around if you'd like.

Peel, core and thinly slice the apples, adding to the pie dough until the apples are nicely mounded. (They'll shrink down as they cook.)

In a small bowl, combine the sugar, flour and salt and mix well, then stir in the cream. Pour this over the apples.

Sprinkle the apples with ground cinnamon.

Cover the pie loosely with foil and bake for 1 hour.

Take the foil off and bake another 15 minutes, until the apples are done. (Test this with a paring knife. It should go in easily.)

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