Apple Custard Pie

Apple Custard Pie
  • Servings: 8-10

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About this Recipe


1 Deep Dish Tenderflake pie shell, thawed
1 1/2 cups milk
1 vanilla bean, cut in half lengthwise (or 1 tbsp vanilla)
6 egg yolks
1/2 cup pure maple syrup
1/4 cup cornstarch
1/2 tsp kosher salt
2 apples quartered, cored, and thinly sliced (keep in lemon water until ready to use)


Bake a pie shell according to the package instructions. Set aside.
Clean up edges of crust with the tip of a sharp knife if desired.

Heat milk with vanilla bean in a saucepan over medium heat until small bubbles form around the edges.

Whisk the egg yolks with the maple syrup, cornstarch, and salt in a large bowl. Scrape seeds from vanilla bean into milk and discard pod. Slowly pour the hot milk over the egg mixture, while whisking, to warm the eggs. Place the mixture back into the pot and place over low heat. Cook, stirring constantly, until the mixture becomes very thick. Pour into cooled pie shell and chill for at least 1 hour and up to 2 days with plastic wrap or parchment paper placed directly on the surface to prevent it from forming a skin.

To make apple topping:
Roll a slice of apple into a tight spiral and stand it up vertically in the custard. Continue to arrange apple slices in a concentric pattern, around the first one, building a rose pattern. Repeat with remaining apple slices until custard is completely covered.

Drizzle with a little maple syrup for shine if desired.


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