Name: French Apple Custard Pie
Prep time: 20 min
Cook time: 50 min
Total time: 1 h 10 min
Cuisine: French
Ingredients: 1 9-inch pie crust, homemade or store-bought; 3 medium apples (Granny Smith or Honeycrisp), peeled, cored, and thinly sliced; 2 tablespoons lemon juice; 3 large eggs; 3/4 cup granulated sugar; 1 cup half-and-half; 1 teaspoon vanilla extract; 1/4 teaspoon salt; 2 tablespoons all-purpose flour; 1/2 teaspoon ground cinnamon; 1 tablespoon butter, melted

A French Apple Custard Pie is a dreamy combination of tender apple slices and a smooth, vanilla-infused custard, all encased in a flaky, buttery pie crust. It brings together tart fruit and sweet creaminess in each bite, making it a refined yet comforting dessert that fits any season—especially fall.

Why You’ll Love This Recipe

I love how effortlessly elegant this dessert feels. The apples soften beautifully in the oven and infuse the custard with a subtle tartness that balances out the sweet vanilla cream. The flaky pie crust adds just the right texture contrast, and the cinnamon gives it a cozy warmth. It’s an easy recipe that doesn’t require special tools or advanced baking skills, but it tastes like something I’d get from a French patisserie. It’s perfect for holidays, Sunday dinners, or whenever I want to impress guests with minimal effort.

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 9-inch pie crust, homemade or store-bought

3 medium apples (Granny Smith or Honeycrisp), peeled, cored, and thinly sliced

2 tablespoons lemon juice

3 large eggs

3/4 cup granulated sugar

1 cup half-and-half

1 teaspoon vanilla extract

1/4 teaspoon salt

2 tablespoons all-purpose flour

1/2 teaspoon ground cinnamon

1 tablespoon butter, melted

Directions

I start by preheating the oven to 375°F (190°C). I roll out the pie crust and fit it into a 9-inch pie dish. Then I prick the bottom with a fork and par-bake it for 10 minutes. After that, I let it cool slightly.

While the crust cools, I toss the sliced apples with lemon juice and arrange them evenly in the crust.

In a mixing bowl, I whisk together the eggs, sugar, half-and-half, vanilla, salt, flour, and cinnamon until everything is smooth and well combined.

I carefully pour the custard mixture over the apples, making sure they’re all covered.

Then I drizzle melted butter over the top and place the pie dish on a baking sheet to catch any drips.

I bake the pie for 45–50 minutes, until the custard is set and the top is just turning golden.

Once baked, I let the pie cool to room temperature and then refrigerate it for at least 2 hours to let the custard fully set before slicing and serving.

Servings and timing

Servings: 8

Prep Time: 20 minutes

Cooking Time: 50 minutes

Total Time: 1 hour 10 minutes

Calories per Serving: Approximately 290 kcal

Variations

I sometimes swap the apples for pears for a slightly softer and more floral twist.

A sprinkle of nutmeg or cardamom adds a deeper spice profile, perfect for fall.

If I want a richer custard, I substitute heavy cream for half of the half-and-half.

Adding a handful of raisins or chopped walnuts gives it more texture and sweetness.

For a gluten-free version, I use a gluten-free pie crust and swap the flour for a 1:1 gluten-free blend.

Storage/Reheating

Once the pie is completely cooled and chilled, I store it in the fridge, covered loosely with foil or plastic wrap. It keeps well for up to 4 days. I don’t recommend freezing it, as custards tend to change texture when thawed.

When I want to reheat a slice, I pop it into the oven at 300°F (150°C) for about 10 minutes, or microwave it in short bursts until just warm. That way, the custard stays smooth and the crust doesn’t get soggy.

Related Recipes:

Dreamy Blueberry Shortcake Cake

FAQs

What kind of apples work best for this pie?

I usually go with Granny Smith for a tart bite or Honeycrisp for a sweeter option. Both hold their shape well during baking, which is important in a custard-based pie.

Can I make this pie ahead of time?

Yes, I often make it a day in advance. In fact, letting it chill overnight improves the texture and flavor. I just keep it refrigerated until ready to serve.

Do I have to par-bake the crust?

I highly recommend it. Par-baking helps prevent the dreaded soggy bottom by giving the crust a head start before adding the liquid custard filling.

Can I use milk instead of half-and-half?

You can, but I find the custard comes out creamier and richer with half-and-half. If using milk, try whole milk for best results.

How do I know when the custard is fully set?

I gently shake the pie—if the center jiggles slightly but the edges are firm, it’s done. It will continue to firm up as it cools and chills in the fridge.

Conclusion

French Apple Custard Pie is one of those desserts that looks impressive but is secretly simple. I love how the tart apples and silky custard come together in a perfectly baked crust. Whether it’s for a holiday spread or a cozy evening at home, this pie always brings warmth, comfort, and just the right amount of sweetness to the table.

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