![\"slice](\"https:\/\/cdn.cupcakeproject.com\/wp-content\/uploads\/2020\/09\/Apple-Custard-Pie-10-428x642.jpg\")
<\/figure><\/div>\n\n\n\nApple crumb pie<\/a> will forever be my favorite pie, but this one is not far behind. I love how the top caramelizes and the flavors meld together.<\/p>\n\n\n\n\n\n The noteworthy ingredients in this recipe are:<\/p>\n\n\n\n Start by blind baking the pie crust. To keep the crust from rising during the bake, top it with parchment paper and pie weights, dried beans, or marbles. Bake for 8 minutes at 375 F.<\/p>\n\n\n\n Next, peel and thinly slice the apples; I cut each apple into 24 slices. Put them in a large pot with melted sugar and butter and let them cook down until they are soft, but not mushy, about 8 minutes.<\/p>\n\n\n\n Apples cook down quite a bit. At the beginning, you may think there is no way they will fit into your pie pan, but they will!<\/p>\n\n\n\n Once the apples are cooked down, stir in the liqueur and salt and pour the apples into the prepared crust.<\/p>\n\n\n\n To make the custard, whisk together the eggs, yolks, sugar, vanilla, spices, flour, and lemon zest.<\/p>\n\n\n\n If you are using a shallow pie pan rather than a deep dish pan, halve the custard. <\/p>\n\n\n\n Pour the custard over the apples and bake the whole pie at 400 F. You’ll need to lower the temperature to 325 F after 15 minutes, and then check on the pie periodically in case you have to cover it with foil or a pie guard to prevent the crust from burning.You’ll know the pie is done when the custard is just set.<\/p>\n\n\n\n Cool completely<\/em> before slicing!<\/p>\n\n\n\n If you aren’t sure if your pie pan is deep enough to hold all of the custard, I suggest making all of it and adding as much as will fit. You can bake any extra custard in ramekins at 350 F for about 30 minutes.<\/strong> It ends up tasting like bread pudding!<\/p>\n\n\n\n If you like a higher proportion of custard to apples and you are using a regular pie pan, reduce amount of apples by half and use the full custard amount.<\/p>\n\n\n\n Keep at room temperature for up to three days or refrigerate for up to a week.<\/p>
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I like most pies with ice cream, but this one doesn’t need it because it’s made with custard. I always recommend warming a slice up in the microwave or oven, though!<\/p>
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Ingredients<\/h2>\n\n\n\n
![\"overhead](\"https:\/\/cdn.cupcakeproject.com\/wp-content\/uploads\/2020\/09\/Apple-Custard-Pie-Ingredients-labeled-428x642.jpg\")
<\/figure><\/div>\n\n\n\nHow It’s Made<\/h2>\n\n\n\n
![\"pie](\"https:\/\/cdn.cupcakeproject.com\/wp-content\/uploads\/2020\/09\/Apple-Custard-Pie-02-428x642.jpg\")
<\/figure><\/div>\n\n\n\n![\"Add](\"https:\/\/cdn.cupcakeproject.com\/wp-content\/uploads\/2020\/09\/Apple-Custard-Pie-05-428x642.jpg\")
<\/figure><\/div>\n\n\n\n![\"Pouring](\"https:\/\/cdn.cupcakeproject.com\/wp-content\/uploads\/2020\/09\/Apple-Custard-Pie-09-428x642.jpg\")
<\/figure><\/div>\n\n\n\nExpert Tips and FAQs<\/h2>\n\n\n\n
![\"Apple](\"https:\/\/cdn.cupcakeproject.com\/wp-content\/uploads\/2020\/09\/Apple-Custard-Pie-12-683x1024.jpg\")
<\/figure>\n\n\n\n![\"slice](\"https:\/\/cdn.cupcakeproject.com\/wp-content\/uploads\/2020\/09\/Apple-Custard-Pie-10-150x150.jpg\")
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