Description
This Apple Custard Pie with Cinnamon Streusel combines tender, spiced apples with a creamy custard filling, all nestled in a flaky pie crust. Topped with a crunchy cinnamon-flavored streusel, this dessert is perfect for fall gatherings or anytime you crave a comforting, sweet treat with warm spice notes.
Ingredients
Scale
Pie Crust
- 1 pie crust (9 inch)
Apple Filling
- 5 large apples (preferably tart varieties like Granny Smith)
- 1/2 lemon
- 4 tablespoons butter (1/2 stick)
- 1/2 cup white sugar
- 1 tablespoon pumpkin pie spice
Custard
- 1 & 1/3 cup sour cream (+ 1 tablespoon extra)
- 5 large egg yolks (not the whites)
- 1 & 1/2 teaspoons vanilla extract
- 1 & 1/2 cups white sugar
- 6 tablespoons flour
Cinnamon Streusel Topping
- 1/2 cup flour
- 1 tablespoon pumpkin pie spice
- 1/4 cup white sugar
- 4 tablespoons cold butter, cut into chunks
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) to prepare for baking the pie.
- Prepare Pie Crust: Arrange the 9-inch pie crust into a deep pie plate and crimp the edges. Set aside for filling.
- Slice Apples: Peel and core the apples, then slice them thinly (about 1/8 inch), using a mandolin or a sharp knife for even slices.
- Toss with Lemon Juice: Place the sliced apples in a bowl, squeezing lemon juice over them after each apple to prevent browning and enhance flavor.
- Cook Apples: In a large skillet, melt 4 tablespoons of butter over medium heat. Add 1/2 cup sugar and 1 tablespoon pumpkin pie spice.
- Add Apples to Skillet: Add the apples to the skillet, using no more than 1 teaspoon of the accumulated lemon juice from earlier.
- Sauté Apples: Cook over medium heat for 3 minutes, then increase to high heat and cook for an additional 2-3 minutes until the liquid bubbles and reduces slightly.
- Fill Pie Crust: Pour the cooked apples into the unbaked pie crust and set aside.
- Make Custard Mixture: In a medium bowl, whisk together 1 1/3 cup sour cream, 5 egg yolks, and 1 1/2 teaspoons vanilla extract.
- Add Sugar: Whisk in 1 1/2 cups of sugar thoroughly until combined.
- Incorporate Flour: Gradually whisk in 6 tablespoons of flour, ensuring no lumps remain.
- Pour Custard Over Apples: Gently pour the custard mixture over the apples in the pie crust, avoiding overfilling. Usually, all but about 1/3 cup of custard is used.
- Prepare Baking Setup: Place the pie pan on a baking sheet to catch any potential spills.
- Initial Bake: Bake at 400°F for 20 minutes until the custard begins to set and the top is golden.
- Make Streusel Topping: In a medium bowl, mix 1/2 cup flour, 1 tablespoon pumpkin pie spice, and 1/4 cup sugar. Cut in 4 tablespoons cold butter with a fork or pastry cutter until pea-sized chunks form. Refrigerate until ready to use.
- Add Streusel: Remove pie from oven, lower oven temperature to 375°F, and sprinkle streusel topping evenly over the pie.
- Protect Crust: Cover the pie crust edges with a pie crust shield or foil to prevent burning.
- Final Bake: Bake at 375°F for an additional 20-25 minutes, or until a toothpick inserted into the custard comes out clean.
- Cool Before Serving: Let the pie cool at room temperature for 1-2 hours before slicing. For quicker cooling, refrigerate or freeze for about 45 minutes.
- Serve: Enjoy warm or chilled, optionally topped with vanilla ice cream and caramel sauce for extra indulgence.
Notes
- Use tart apples such as Granny Smith for the best balance of sweetness and acidity.
- Thin apple slices ensure even cooking and a tender texture in the pie.
- Be mindful not to overfill the crust with custard to prevent spills during baking.
- Using a pie crust cover or foil helps prevent the crust edges from burning.
- Allowing the pie to cool helps the custard set fully for cleaner slices.
- Optional servings: vanilla ice cream and caramel sauce complement the flavors beautifully.
