There’s something wonderfully timeless about a slice of French Custard Pie with Apples.
This dessert brings together the soft sweetness of baked apples, the silky richness of vanilla custard, and the buttery tenderness of pie crust.
It’s the kind of pie you’d find cooling by the window of a countryside kitchen in Provence.
Elegant yet simple, this dessert is perfect for brunches, afternoon tea, or whenever you want a show-stopper that doesn’t require hours of work.
Why You’ll Love This Recipe
A classic French-inspired dessert with universal appeal
Soft, thinly sliced apples layered over flaky crust
Creamy vanilla custard baked to golden perfection
Less sweet than traditional pies—perfect for refined palates
Beautiful and easy to make ahead
What You’ll Need (Ingredient Highlights)
Apples – tart and firm like Granny Smith or Golden Delicious
Pie crust – homemade or store-bought for convenience
Eggs + egg yolks – for rich, creamy custard
Heavy cream + milk – classic French custard base
Vanilla extract – adds deep aroma and flavor
Granulated sugar – just enough sweetness
Flour or cornstarch – to lightly thicken the custard
Cinnamon or nutmeg (optional) – adds warm spice to the apples
Pro Tips Before You Start
Use a removable-bottom tart pan for the most elegant presentation
Thinly slice the apples for even baking and a soft bite
Blind bake the crust to avoid sogginess
Allow the pie to cool fully before slicing—the custard sets as it chills
Dust with powdered sugar or glaze lightly for a pretty finish
How to Make French Custard Pie with Apples
Step 1: Prepare the Crust
Preheat oven to 375°F (190°C). Roll out the pie crust and fit it into a 9-inch tart pan.
Trim excess edges. Prick the bottom with a fork.
Line with parchment and add pie weights or dried beans. Bake for 10–12 minutes.
Remove weights and bake another 5 minutes. Set aside.
Step 2: Slice the Apples
Peel, core, and thinly slice the apples.
Arrange them over the partially baked crust in overlapping layers or a circular pattern.
Step 3: Make the Custard
In a mixing bowl, whisk together eggs, yolks, sugar, vanilla, flour (or cornstarch), milk, and heavy cream until smooth and well combined.
Step 4: Pour and Bake
Carefully pour the custard over the arranged apples in the crust.
Bake at 350°F (175°C) for 35–40 minutes, or until custard is set and the top is lightly golden.
Step 5: Cool and Chill
Let pie cool to room temperature, then refrigerate for at least 2 hours before slicing.
This helps the custard firm up.
What to Serve It With
A scoop of vanilla ice cream
Lightly whipped cream with cinnamon
Fresh berries on the side
A drizzle of caramel or honey
Black tea or a glass of chilled rosé
Variations / Substitutions
Add a layer of apricot jam to the crust before adding apples
Mix pears with apples for seasonal variety
Use almond extract instead of vanilla for a nutty twist
Add a touch of lemon zest to brighten the custard
Sprinkle the top with brown sugar or turbinado before baking for a caramelized top
Storage & Leftovers
Store pie covered in the fridge for up to 4 days
Best served cold or at room temperature
Reheat slices in a 300°F oven if preferred warm
Not recommended for freezing due to the delicate custard
Garnish just before serving for best appearance
FAQs
What apples work best for this recipe?
Use firm, tart apples like Granny Smith or Braeburn.
They hold their shape well and balance the sweetness of the custard.
Do I need to pre-bake the crust?
Yes, blind baking the crust prevents it from becoming soggy once the custard is added.
Can I make this pie a day ahead?
Absolutely. It’s even better the next day after chilling and setting overnight.
Can I use store-bought pie crust?
Yes. While homemade crust is great, store-bought saves time and works just as well.
Can I skip the flour or cornstarch in the custard?
It’s needed to slightly thicken the custard and keep it from separating during baking.
How do I know when the custard is fully baked?
It should be set in the center with a slight jiggle.
A knife inserted should come out clean or with just a hint of moisture.
Final Thoughts
This French Custard Pie with Apples is delicate, refined, and delicious in the most comforting way.
It brings the charm of French patisserie to your kitchen table, yet it’s easy enough for any home baker.
With its buttery crust, silky custard, and softly baked apples, this dessert is guaranteed to win hearts—bite after bite.
French Custard Pie (with Apples)
Ingredients
- 1 pie crust store-bought or homemade
- 3 medium apples peeled and thinly sliced
- 2 large eggs
- 2 egg yolks
- ½ cup granulated sugar
- ½ tsp vanilla extract
- 1 tbsp all-purpose flour or 1 tsp cornstarch
- ½ cup whole milk
- ½ cup heavy cream
- Optional: cinnamon nutmeg, powdered sugar, apricot jam
Instructions
- Preheat oven to 375°F. Roll out and press crust into 9-inch tart pan.
- Prick base, line with parchment, and add weights. Bake 10–12 mins.
- Remove weights, bake 5 more mins.
- Reduce oven to 350°F. Arrange sliced apples over baked crust.
- In a bowl, whisk eggs, yolks, sugar, vanilla, flour, milk, and cream until smooth.
- See full steps with tips & photos → https://wimpysdiner.net/french-custard-pie/
Notes
- Use a tart pan with a removable bottom for best presentation and ease of slicing.
- Granny Smith or Honeycrisp apples work well here—choose a variety that holds shape during baking.
- This pie tastes even better the next day once the custard has fully set and the flavors have melded.
