French Custard Apple Pie

French custard apple pie with a creamy, set custard poured over thinly sliced apples and a crisp, flaky crust. Baked until the top turns golden, then cooled so the custard slices cleanly.

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Prep Time 30

Cook Time 55

cooling 30

Total Time 1 55

Servings: 8 servings

Course: Dessert

Cuisine: French-American

Calories: 430

Ingredients Equipment Method Notes

Ingredients

Pie crust

1 refrigerated pie crust Use 1 (9-inch) refrigerated pie crust, or substitute homemade crust.

Apples

4 apples Peel and thinly slice for overlapping concentric circles in the crust.

Custard

3 eggs Whisk until smooth with the other custard ingredients.
0.75 cup heavy cream For a rich, custard set.
0.5 cup granulated sugar Sweetens the custard base.
2 tbsp all-purpose flour Helps thicken the custard as it bakes.
1 tsp vanilla extract Adds warm flavor to the custard.
0.5 tsp cinnamon Mixed into the custard for a spiced custard layer.
0.25 tsp nutmeg Ground nutmeg for aroma.
2 tbsp apple brandy or calvados Optional; add for depth (skip if preferred).

Topping and serving

2 tbsp sugar Sprinkle over the pie with cinnamon sugar topping.
0.5 tsp cinnamon Combine with the sugar for the topping sprinkle.
1 powdered sugar Dust after cooling before serving.

Equipment

1 sheet pan
1 Dutch oven

Method

Preheat and prep

Preheat your oven to 375F. Fit the pie crust into a 9-inch pie dish and crimp the edges.
Arrange the sliced apples overlapping in the crust in concentric circles. Press them gently so the apples sit evenly across the bottom.

Make the custard

Whisk the eggs, heavy cream, granulated sugar, all-purpose flour, vanilla extract, cinnamon, nutmeg, and apple brandy or calvados until smooth. Stop when there are no visible flour streaks.
Pour the custard mixture over the apples so it fills around and between the slices. Pour slowly to help the custard settle into the gaps.

Bake and finish

Sprinkle with the cinnamon sugar topping. Make sure the top is evenly coated.
Bake for 50-55 minutes at 375F until the custard is set and the top is golden. The center should no longer look loose when you gently nudge the pie.
Cool the pie for 30 minutes. Dust with powdered sugar before serving so the topping clings without dissolving.

Notes

Pro tip: thin, even apple slices help the custard bake to a uniform set without dry spots. Refrigerate leftovers in an airtight container for up to 3 days; rewarm gently if desired. Freezing is not recommended because custard texture can weep when thawed. For a lighter swap, use half-and-half instead of heavy cream (texture will be slightly softer but still sliceable).