Try this Apple Custard Pie recipe, or contribute your own.
- Carbohydrate 2.11791161666667 g
- Cholesterol 1057.5 mg
- Fat 24.8691686166667 g
- Fiber 0.0898829974683126 g
- Protein 31.4604173666667 g
- Saturated Fat 7.76008085 g
- Serving Size 1 1 serving (252g)
- Sodium 737.640466666667 mg
- Sugar 2.02802861919835 g
- Trans Fat 4.17159683 g
- Calories 359 calories
Step-by-step
- HEAT oven to 400°F. APPLE LAYER: MIX sugar, cinnamon and nutmeg. SPRINKLE over apples in small bowl; TOSS. ARRANGE apples evenly in bottom of piecrust.
- CUSTARD LAYER: BEAT eggs, sugar, vanilla and salt in medium bowl until blended. BEAT IN milk. Slowly POUR over apples.
- CAREFULLY place pie on rack in center of 400°F oven. BAKE until knife inserted midway between center and edge of pie comes out clean, about 30 minutes.
- COOL completely on wire rack. REFRIGERATE, loosely covered, until firm, several hours or overnight.
Pouring warm milk into beaten eggs requires a steady hand and immediate whisking to prevent the residual heat from curdling the proteins before they hit the oven. Managing this thermal transition relies entirely on having the right vessel ready, specifically a heavy-bottomed saucepan for the milk and a wide medium bowl that provides enough leverage for vigorous beating without splashing liquid over the rim. When the milk reaches that vital very warm threshold—just shy of a simmer at roughly 120°F to 130°F—it integrates smoothly into the sugar, salt, vanilla, and egg base, creating a uniform liquid that will set into a velvety structure during baking. Professional pastry kitchens utilize heavy glass or ceramic pie dishes to ensure even heat distribution, but standard metal pie pans also function adequately provided they sit on a preheated baking sheet to jump-start the bottom crust. Utilizing a sturdy wire cooling rack allows air circulation underneath the pan, stopping condensation from softening the pastry base while the filling cools down to room temperature. Precise doneness is achieved when a knife inserted halfway between the center and the outer edge emerges completely clean after approximately 30 minutes in a 400°F oven. Allowing the dessert to chill in the refrigerator for several hours or overnight transforms the fragile custard into a sliceable wedge with clean architectural lines. Storing the pie loosely covered prevents surface moisture accumulation while maintaining structural integrity for subsequent servings.
