French Apple-Custard Pie with an Almond Streusel

Sautéed apples, creamy vanilla custard, and crunchy almond streusel come together to create the ultimate apple pie. It looks elegant enough for a dinner party and is bursting with apple flavor.

Course Dessert

Cuisine French

Keyword French Apple Pie

Prep Time 30

Cook Time 1

Cooling Time 3

Total Time 4 30

Servings 8

Calories 521kcal

Author Debby - www.AFeastfortheEyes.net

Equipment

9" pie plate

Ingredients

1 Pie Crust made into a single 9-inch crust and blind-baked

FOR THE FILLING

2 Tbsp. unsalted butter
2 lb. baking apples peeled, cored, and thinly sliced (4–6 apples); I used a combination of Granny Smith, Honeycrisp and Jonagold 4-5 apples = 8 cups
2 Tbsp. sugar
1 Tbsp. Calvados Apple Brandy or rum, or apple cider
¼ tsp. table salt divided

Filling:

2 eggs
2 egg yolks
1 cup heavy cream
½ cup sugar
1 tsp. pure vanilla extract
⅛ tsp. freshly grated nutmeg

FOR THE ALMOND TOPPING

1 cup sliced almonds
⅓ cup sugar
2 Tbsp. unsalted butter softened
Pinch of salt

Instructions

For the filling

Preheat oven to 325°.
For the filling, melt butter in sauté pan over medium heat. Add apples and 2 Tbsp. sugar; sauté until apples are soft but not mushy, 8–10 minutes. Stir in rum and salt. Spread apples over the bottom of the blind baked pie crust.
Whisk together eggs, egg yolks, cream, 1/2 cup sugar, vanilla, nutmeg, and remaining 1/8 tsp. salt; pour over apples in pie crust. Bake pie until custard is barely set in center, about 30 minutes.
For the almond topping, combine almonds, sugar, and softened butter, and a pinch of salt in a bowl. Remove pie from oven; sprinkle with topping. Cover pie with a pie shield if the edge of the crust is overbrowning.
Return pie to oven; bake until custard is almost set
but still slightly jiggly in the center, 15–20 minutes more. Cool pie
completely before slicing, or chill pie, then bring to room temperature
when ready to serve.

Notes

Recipe source: Cuisine at Home Magazine