Apple Custard Pie
Ingredients
- 1 deep dish pie crust, blind baked
- 2 large eggs
- 2 large egg yolks `
- 1 cup heavy cream
- 1/2 cup granulated sugar
- 1 tsp pure vanilla extract
- 1/2 tsp ground cinnamon
- 1/8 tsp ground nutmeg
- 2 tbsp unsalted butter
- 2 lb baking apples, such as honeycrisp, peeled, cored, and thinly sliced
- 2 tbsp granulated sugar
- 1/4 tsp salt
For the Almond Topping:
- 1 cup sliced almonds
- 1/2 cup sugar
- 2 tbsp unsalted butter, softened
- pinch of salt
Instructions
- While the pie crust is blind baking, whisk together the eggs, egg yolks, heavy cream, sugar, vanilla, cinnamon, and nutmeg in a large bowl and set aside.
- Melt the 2 tbsp. of butter in a large skillet and add the apple slices and sugar. Saute the apples until they are softened but not mushy.
- Pour the cooked apples in the blind baked pie shell and pour the custard over top. Bake at 325 degrees for 30 minutes until custard is barely set.
- While the filling is baking, mix together the ingredients for the almond topping in a small bowl. Remove the pie from oven, sprinkle the topping over it evenly and bake another 15-20 minutes. The pie ready when the custard is set but still had s light jiggle in the center.
- Cool the pie completely before slicing or refrigerate before slicing (recommended). Serve at room temperature with ice cream!