Layered Apple Custard Pie Recipe

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Layered Apple Custard Pie Recipe

Take your homemade apple pie to the next level. Layers of apple slices are enriched with a creamy vanilla custard filling, and the pie is finished with a lattice crust topping.

Prep Time1 10

Cook Time50

Total Time2

Course: Dessert

Cuisine: American

Diet: Vegetarian

Servings: Slices

Calories: 317kcal

Author: Helene Dsouza

Equipment

Pie Pan 9 inch/ 34 centimeter
Cutting Board
8" Chef Knife
Wooden Board to cut the pie dough into strips for the lattice design

Ingredients

1 Tablespoon Butter
2 Pie Crust
4 Apples
⅓ Cup Brown Sugar
¼ Teaspoon Cinnamon Ground
2 Cups Vanilla Pudding Pie Filling *See Notes
1 Egg Yolk

US - Metric

Instructions

Bottom Pie Crust

Preheat your oven to 350 degrees Fahrenheit (180 degrees Celsius).
Butter your pie pan. Place the first raw pie crust into the pan and arrange it carefully so that the crust fits in. The dough should lap over the border so that it doesn't fall back down during the baking process.
2 Pie Crust, 1 Tablespoon Butter
Poke repeatedly, all over, with a fork into the dough. This is so that the crust doesn't bulge during the prebaking process.
Prebake the bottom pie dough (aka blind baking) at 350 degrees Fahrenheit (180 degrees Celsius) fro about 10 minutes.
Once done baking, keep the bottom crust out to cool for 5 minutes at least.

Filling & Top Pie Crust

Place the second pie crust on a surface and slice it into equally large strips. Keep this aside for later, this will be your lattice pie crust.
2 Pie Crust
Peel your apples, cut them in half, and remove the seed core to discard. Slice the apples lengthwise into thin slices. The thinner, the better. Collect them in a bowl.
4 Apples
Keep your remaining ingredients ready, including the vanilla custard pie filling (prepared as per package instructions).
⅓ Cup Brown Sugar, ¼ Teaspoon Cinnamon Ground, 2 Cups Vanilla Pudding Pie Filling
Layer the pie filling. Start with a layer of apples, arrange them nicely. Sprinkle some of the sugar and cinnamon over the apples.
Pour about half of your vanilla custard pie filling over the apples. Spread the custard evenly.
Continue with another layer of apples, sugar, cinnamon, and the remaining custard.
Finish the layering with the remaining apples, sugar, and cinnamon.
Create the pie lattice design. Place two strips, one over the other in the center, to form a cross.
Add two more strips parallel to the first one on each side. Fold back every other vertical strip halfway, then place a new horizontal strip across. Unfold the vertical strips to cover it. (See post for process pictures.)
Repeat alternating which vertical strips are folded back each time until the lattice reaches the edge. Continue weaving additional strips until the lattice design emerges.
Trim excess dough and press to seal the edges.
Scramble a raw egg yolk. Brush the egg yolk all over the lattice strip design.
1 Egg Yolk
Bake the apple custard pie in the preheated oven at 350 degrees Fahrenheit (180 degrees Celsius) for about 40-50 minutes or until golden brown . The apples should be cooked through,, and you can test that by poking into the apples with a pointy knife to see if they are done.
Keep out to cool a bit and serve up warm or at room temperature.

Notes

Instant vanilla pudding mix is most suited, but you can prepare the pudding too with the heated sachet version. Prepare the vanilla custard pie mix as per package instructions.

Nutrition