Apple Custard Pie

Apple Custard Pie
  • 50M Total Time

  • 20M Prep Time

  • 10 Ingredients

  • 6 Servings

Apple Layer


  1. HEAT oven to 400°F. MIX 1 tablespoon sugar, cinnamon and nutmeg. SPRINKLE over apples in small bowl; TOSS. ARRANGE apples evenly in bottom of pie crust.


  • 1 tbsp. sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1 cup thinly sliced, peeled apples
Custard Layer


  1. BEAT eggs, sugar, vanilla and salt in medium bowl until blended. BEAT IN milk. Slowly POUR over apples.

  2. 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, about 30 minutes.

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

  4. GARNISH with cranberries or raspberries.


  • 4 large EGGS, beaten
  • 1/4 cup sugar
  • 1 tsp. vanilla
  • 1/4 tsp. salt
  • 2 cups milk, heated until very warm
  • 1 Basic Nutty Egg & Lemon Juice Pie Crust (9-inch), unbaked


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.


This recipe is an excellent source of protein, folate and choline.

To ensure food safety, eggs should be cooked until both the yolk and the white are firm. Consuming raw or undercooked eggs may increase your risk of foodborne illness, especially for those with certain medical conditions. For recipes that call for eggs that are raw or undercooked when the dish is served, use either pasteurized shell eggs that have been treated to destroy Salmonella, or use pasteurized egg products.

Click here for more food safety information.