Fall treats should be rich and timeless. I’ve made this fantastic French Custard Apple Pie recipe for over 30 years, because there’s always room for pie.
I have made this fantastic fall apple pie recipe for over 30 years, making only subtle changes along the way. This is an incredible fall treat, but first a disclaimer. This pie is very rich and I do not skimp on anything with the recipe. Sometimes you just have to let go and indulge and this apple pie recipe is just the thing!
You can’t eat exclusively low-fat cottage cheese and fruit every day. There’s a place for desserts like this pie in all of our lives, so make room. I just drag myself to an extra hot yoga class. What additional activity will you commit to so that a piece of this fantastic fall apple pie has your name on it?
Great recipes start with great equipment, and I highly recommend this KitchenAid Professional Stand Mixer. It comes in so many great colors!
French Custard Apple Pie Recipe
- 1 3/4 cups flour
- 1/4 cup sugar
- 1 teaspoon cinnamon
- 1/3 lb butter
- 2/3 teaspoon salt
- 6 – 7 tablespoons apple cider or water
- 6 large Granny Smith or Macintosh apples, pared and diced (You can use a combination or just one kind of apple. I prefer the Granny Smith because they’re tart and this is a sweet pie.)
- 1 2/3 cups sour cream
- 1/2 teaspoon salt
- 1 cup sugar
- 1 egg (2 if they’re small)
- 2 teaspoons vanilla or 1 tablespoon Brandy
- 1/3 cup flour
- 1/3 cup brown sugar
- 1/3 cup sugar
- 1 tablespoon cinnamon
- 1/2 cup flour
- 1 cup chopped walnuts
- 1/2 cup dried cranberries
- 1 stick butter
Time to Make the Pie:
- Combine all of the crust ingredients, except the apple cider or water, in a food processor.
- Pulse until combined. Add one tablespoon of apple cider (or water) at a time and pulse after each addition. Dough will form a soft ball.
- Roll dough out on lightly floured surface until its two inches larger than your pie plate. I use a 10 inch pie plate.
- This is a soft, cookie like, dough. Lightly dust the pie plate with flour before fitting in the dough. This will prevent the pie crust from sticking when you cut the pie.
- Fold and roll your pastry under and flute the edges.
- Preheat your oven to 450 degrees Fahrenheit.
- Mix all filling ingredients together in a large bowl.
- Fill your pie shell.
- Bake for 10 minutes at 450 degrees Fahrenheit.
- Lower your oven temperature to 350 degrees Fahrenheit and bake for an additional 30 minutes.
Finish Your Pie:
- Blend all topping ingredients together in a large bowl.
- Remove pie from your oven and place topping mixture on top of your pie.
- Bake for an additional 15 minutes at 350 degrees Fahrenheit.
- Remove from your oven and let cool, or serve hot with ice cream.
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