Name: French Custard Pie with Apples Recipe
Prep time: 1 h 15 min
Cook time: PT-489584H32M52S
Total time: 2 h 5 min
Cuisine: French
Ingredients: 1/4 cup all-purpose flour; 1/2 cup granulated sugar; 1/4 teaspoon salt; 3 large eggs; 1/2 cup whole milk; 1/2 cup heavy cream; 1 teaspoon vanilla extract; 1 medium apple, thinly sliced

Jump to Recipe

Introduction

French Custard Pie is a delightful dessert that combines a creamy, silken custard with the subtle sweetness of apples. Simple yet elegant, it’s perfect for any occasion where you want to impress with minimal effort.

A round tart with a golden-brown crust that is firm and crumbly, holding a thick, creamy custard filling that is pale yellow in the center. The top layer is slightly charred with dark brown spots, giving it a caramelized texture that contrasts with the smooth custard beneath. One slice is cut and pulled out slightly, revealing the smooth, dense custard inside and the crisp edge of the crust. The tart is placed on a white plate sitting on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 tablespoons all-purpose flour
⅔ cup granulated sugar
½ teaspoon salt
3 large eggs
½ cup whole milk
½ cup heavy cream
1 teaspoon vanilla extract
1 medium apple, thinly sliced

Instructions

Step 1: In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, and salt until well combined and smooth.
Step 2: Crack the eggs into the dry ingredients and whisk vigorously until the mixture becomes a smooth, pale yellow batter.
Step 3: Slowly add the whole milk, heavy cream, and vanilla extract, stirring gently to create an even, creamy batter.
Step 4: Cover the bowl and refrigerate for about 1 hour to allow the flavors to meld and the batter to rest.
Step 5: Preheat the oven to 325°F (163°C). Line a 7.5-inch round cake pan with parchment paper, pressing it against the sides for easy removal.
Step 6: After chilling, stir the batter gently, then pour it into the prepared pan. Arrange the thin apple slices on top in concentric circles or a rustic pattern.
Step 7: Bake the pie for 45 to 50 minutes until the center is just set and the edges turn lightly golden.
Step 8: Allow the pie to cool in the pan for 15 to 20 minutes, then transfer to a cooling rack. Chill completely before slicing for the best texture and flavor.

Tips & Variations

Use tart apples like Granny Smith for a nice balance against the sweet custard, or try Fuji apples for a sweeter variation.
For extra flavor, sprinkle a little cinnamon or nutmeg on the apple slices before baking.
Make sure the eggs are fresh to achieve the smoothest custard texture.
Line the pan with parchment paper to avoid sticking and make removal effortless.

Storage

Store any leftover French Custard Pie covered in the refrigerator for up to 3 days. Reheat slices gently in a low oven or enjoy cold—the pie tastes wonderful either way.

How to Serve

A round tart with a thick, golden-brown crust sits on a white marbled surface. The tart is filled with a creamy yellow custard layer that is smooth and firm, about two-thirds of the height. On top, the custard has a shiny, caramelized layer with dark brown spots scattered unevenly, giving it a toasted look. One wedge-shaped slice is removed, revealing the three main layers clearly: a crisp light brown base crust, the thick pale yellow custard filling, and the glossy browned top. There are a few crumbs near the open slice edge, enhancing the natural, fresh-baked feel. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different type of milk or cream?

Yes, you can substitute half-and-half for the cream if you prefer a lighter custard, though it will be less rich. Whole milk is best for smoothness, but 2% milk can work in a pinch.

How can I tell when the custard pie is fully baked?

The center should be just set but still slightly jiggly—it will firm up as it cools. The edges should be lightly golden to indicate it’s done.