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Creamy Apple Custard Pie

 Creamy Apple Custard Pie
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.
8 ServingsPrep: 20 min. Bake: 1 hour + chilling


  • 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


  • 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.

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Creamy Apple Custard Pie (continued)

Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.