Apple Custard Pie

My parents recently brought back some food goodies from their Tennessee vacation, including some big, beautiful apples. I’m usually not a huge fan of fruity desserts, but I really wanted to try these apples in a pie. I didn’t want a typical double-crust pie though and after a lot of searching, I settled on an apple custard pie. My husband’s favorite dessert is flan so anything custard-y is usually a winner around here.


This pie was easy, easy, easy. I had a storebought crust in the fridge that needed to be used and I have to say I’m super impressed with Pillsbury. I love a good crunchy crust and it was perfect. The only element that took any real time was cooking the apples but that just involved stirring them every few minutes.

The pie just tastes like fall. I tend to think of custard pies as warm weather food (probably because we usually have one on my dad’s birthday in April) but the cinnamon in this recipe totally changed that. Well that and the streusel, streusel makes everything feel like fall! It was delicious right out of the oven AND cold.


Apple Custard Pie

adapted from Cooking Light


1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray
1/3 cup all purpose flour
1/3 cup packed brown sugar
1/2 teaspoon ground cinnamon
2 1/2 tablespoons chilled butter, cut into small pieces
2 cups sliced peeled Granny Smith apple (about 1 large)
1 cup granulated sugar, divided
1/2 teaspoon ground cinnamon
2 tablespoons all-purpose flour
1/4 teaspoon salt
2 large eggs
1 cup fat-free buttermilk
1 teaspoon vanilla extract


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