Creamy Apple Custard Pie Recipe

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Creamy Apple Custard Pie Recipe

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Treat family and friends to old-fashioned goodness with this well-used recipe. More than 50 years old, it blends juicy apple slices with rich cream cheese in a pastry crust.
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + chilling
MAKES:
8 servings
TOTAL TIME:
Prep: 20 min. Bake: 1 hour + chilling

Ingredients

  • Pastry for single-crust pie (9 inches)
  • 4 cups thinly sliced peeled apples (such as Gala or Fuji)
  • 3/4 cup sugar, divided
  • 1/4 cup (2 ounces) cream cheese, softened
  • 1-1/2 cups heavy whipping cream
  • 1 tablespoon butter, melted
  • 1/4 teaspoon ground nutmeg
  • 3 eggs

Directions

Roll out pastry to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
In a large bowl, combine apples and 1/2 cup sugar; transfer to pastry shell. Bake at 400° for 15 minutes.
Meanwhile, in a small bowl, beat cream cheese and remaining sugar until smooth. Beat in the cream, butter and nutmeg. Add eggs, one at a time, beating well after each addition.
Pour cream mixture over apples. Reduce heat to 325°; bake for 45-50 minutes or until custard is almost set (mixture will jiggle slightly). Cool on a wire rack. Cover and refrigerate for at least 2 hours. Yield: 8 servings.
Originally published as Creamy Apple Custard Pie in Taste of Home Christmas Annual Annual 2013, p129

  • Pastry for single-crust pie (9 inches)
  • 4 cups thinly sliced peeled apples (such as Gala or Fuji)
  • 3/4 cup sugar, divided
  • 1/4 cup (2 ounces) cream cheese, softened
  • 1-1/2 cups heavy whipping cream
  • 1 tablespoon butter, melted
  • 1/4 teaspoon ground nutmeg
  • 3 eggs
  1. Roll out pastry to fit a 9-in. deep-dish pie plate. Transfer pastry to pie plate. Trim pastry to 1/2 in. beyond edge of plate; flute edges.
  2. In a large bowl, combine apples and 1/2 cup sugar; transfer to pastry shell. Bake at 400° for 15 minutes.
  3. Meanwhile, in a small bowl, beat cream cheese and remaining sugar until smooth. Beat in the cream, butter and nutmeg. Add eggs, one at a time, beating well after each addition.
  4. Pour cream mixture over apples. Reduce heat to 325°; bake for 45-50 minutes or until custard is almost set (mixture will jiggle slightly). Cool on a wire rack. Cover and refrigerate for at least 2 hours. Yield: 8 servings.
Originally published as Creamy Apple Custard Pie in Taste of Home Christmas Annual Annual 2013, p129

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