Name: French Apple Custard Pie
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: French
Ingredients: 1 unbaked 9-inch pie shell (store-bought or homemade); 5 medium apples (such as Granny Smith or Honeycrisp), peeled, cored, and thinly sliced; 3 large eggs; 3/4 cup granulated sugar; 1 cup whole milk; 1 cup heavy cream; 2 teaspoons pure vanilla extract; 1/4 teaspoon ground cinnamon; Pinch of salt; 1 tablespoon unsalted butter, cut into small pieces; Optional: powdered sugar for dusting

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I love making this French Apple Custard Pie when I want a dessert that feels elegant yet comforting. It combines tender, cinnamon-kissed apples with a silky vanilla custard, all baked inside a flaky crust. I find it perfect for sharing after dinner, during holidays, or whenever I want something that feels both rustic and refined.

French Apple Custard Pie

Ingredients

(Tip: You'll find the full list of ingredients and measurements in the recipe card below.)

1 unbaked 9-inch pie shell (store-bought or homemade)

5 medium apples (such as Granny Smith, Honeycrisp, or a mix), peeled, cored, and thinly sliced

3 large eggs

¾ cup granulated sugar

1 cup whole milk

1 cup heavy cream

2 teaspoons pure vanilla extract

¼ teaspoon ground cinnamon

Pinch of salt

1 tablespoon unsalted butter, cut into small pieces

Optional: powdered sugar for dusting

Directions

I start by preheating the oven to 375°F (190°C) and placing the unbaked pie shell on a baking sheet.

I arrange the peeled and sliced apples in an even layer inside the pie shell, slightly overlapping them to create a full, generous filling.

In a medium bowl, I whisk together the eggs and sugar until the mixture becomes smooth and slightly pale. Then I add the milk, heavy cream, vanilla extract, cinnamon, and salt, whisking until everything is fully combined.

I carefully pour the custard mixture evenly over the apples. After that, I dot the top with small pieces of butter to add richness as it bakes.

I bake the pie for about 45 to 55 minutes, until the custard is set around the edges and just slightly jiggly in the center. I remove it from the oven and let it cool completely on a wire rack, allowing the filling to finish setting as it cools.

Before serving, I sometimes dust the top lightly with powdered sugar for a simple, elegant finish.

Servings and timing

I prepare this pie in about 20 minutes, and it bakes for approximately 50 minutes. The total time comes to around 1 hour and 10 minutes.

This recipe makes 8 servings, with each slice containing approximately 320 calories.

Variations

I sometimes swap in different apple varieties to adjust the flavor balance. Tart apples like Granny Smith give a brighter contrast, while sweeter apples create a softer flavor.

When I want a deeper warmth, I add a pinch of nutmeg or a splash of almond extract. For a slightly caramelized touch, I sprinkle a tablespoon of brown sugar over the apples before pouring in the custard.

If I want extra texture, I occasionally add a thin layer of sliced almonds on top before baking.

Storage/Reheating

I store leftover pie covered in the refrigerator for up to 3 days. Because of the custard filling, I always keep it chilled.

When I want to reheat a slice, I warm it gently in a 300°F (150°C) oven for about 10–15 minutes. I avoid microwaving for too long, as it can cause the custard to become rubbery. I also enjoy eating it cold straight from the refrigerator.

FAQs

Can I make this pie ahead of time?

Yes, I often bake it a day in advance. I let it cool completely, cover it, and refrigerate it. I find that the flavor develops even more after resting overnight.

What are the best apples to use?

I like using Granny Smith for tartness or Honeycrisp for sweetness. Sometimes I combine two varieties for a more complex flavor.

How do I know when the custard is fully set?

I gently shake the pie. If the edges are firm and the center has a slight jiggle but is not liquid, I know it is ready. It continues to set as it cools.

Can I use half-and-half instead of milk and cream?

Yes, I sometimes substitute equal amounts of half-and-half for both the milk and cream. The texture remains creamy, though slightly lighter.

Can I freeze this pie?

I generally do not recommend freezing because custard can separate once thawed. I prefer enjoying it fresh or within a few days of baking.

Conclusion

I find this French Apple Custard Pie to be a beautiful blend of comfort and elegance. The creamy vanilla custard paired with tender apples creates a dessert that feels timeless and satisfying. Whenever I serve it, I feel confident that it will be enjoyed down to the very last slice.

📖 Recipe:

French Apple Custard Pie

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Author: Cheryl
Total Time: 1 hour 10 minutes
Yield: 8 servings
Diet: Vegetarian

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Description

A classic French Apple Custard Pie featuring tender cinnamon-spiced apples baked in a silky vanilla custard inside a flaky pie crust. Elegant yet comforting, this dessert is perfect for holidays, gatherings, or a refined everyday treat.

Instructions

Preheat the oven to 375°F (190°C) and place the unbaked pie shell on a baking sheet.
Arrange the sliced apples evenly inside the pie shell, slightly overlapping them.
In a medium bowl, whisk together the eggs and sugar until smooth and slightly pale.
Add the milk, heavy cream, vanilla extract, cinnamon, and salt. Whisk until fully combined.
Carefully pour the custard mixture evenly over the apples.
Dot the top with small pieces of butter.
Bake for 45–55 minutes, until the edges are set and the center is slightly jiggly.
Remove from the oven and cool completely on a wire rack to allow the custard to fully set.
Dust lightly with powdered sugar before serving, if desired.