Apple Custard Pie

  • Cook Time

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  • Ingredients
    1 Nutty Unbaked PieCrust (9-inch)
    1 cup thinly sliced, peeled apples
    1 Tbsp. sugar
    1/2 tsp. cinnamon
    1/4 tsp. nutmeg
    4 EGGS, slightly beaten
    1/4 cup sugar
    1 tsp. vanilla
    1/4 tsp. salt
    2 cups milk, heated until very warm

    Yields: 6 Servings

  • Nutritional Information

    Per Serving

    Excellent Source: Choline

    Good Source: Protein, Vitamin D, Folate, Calcium and Iron

    Calories: 442

    Total Fat: 30 g
    Saturated fat: 7 g
    Polyunsaturated fat: 8 g
    Monounsaturated fat: 13 g

    Cholesterol: 161 mg
    Sodium: 379 mg
    Carbohydrates: 35 g
    Dietary Fiber: 2 g
    Protein: 10 g
    Vitamin A: 388.7 IU
    Vitamin D: 73.4 IU
    Folate: 64.4 mcg
    Calcium: 133.8 mg
    Iron: 1.9 mg
    Choline: 123.1 mg


  1. HEAT oven to 400°F. APPLE LAYER: COMBINE 1 tablespoon sugar, cinnamon and nutmeg; TOSS with apples. ARRANGE apples evenly in bottom of crust.

  2. CUSTARD LAYER: BEAT eggs, sugar, vanilla and salt. BEAT IN milk. POUR over apple mixture.

  3. CAREFULLY place pie on rack in center of 400°F oven. BAKE until knife inserted midway between center and edge of pie comes out clean, 30 minutes.

  4. COOL completely on wire rack. REFRIGERATE, loosely covered, until firm, several hours or overnight.

Insider Info

Simple yet elegant, this layered apple custard pie offers a twist on the traditional. Creamy custard pie filling is the perfect pair to a nutty walnut crust.

For easier slicing, use a thin-bladed knife. Wipe knife with clean damp towel, or rinse knife under warm water, after each cut.

Refrigerate any leftover pie promptly.