Apple custard pie has tender apple slices baked in a simple vanilla custard and topped with a buttery streusel. It is almost like eating an apple pie with the ice cream baked right inside.
If you are looking for something a little different than traditional apple pie, you are in the right place. This apple custard pie is cream and delicious but still has the apple and cinnamon flavor we all know and love.
You are going to love how simple it is to put together. Because you use a can of sweetened condensed milk as the base for the custard, there really is almost nothing to it.
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The best part about eating a slice of apple crumb pie a la mode is when the vanilla ice cream melts and finds its way between the apple slices. This pie is almost a bit like that, with creamy vanilla goodness between those apple slices.
Making the Pie
As with most pies, we are going to start with the crust. You just need a standard pastry for a 9-inch pie plate.
Fit the crust in the bottom of your pie pan and put it in the refrigerator until you are ready to fill it. The colder you keep the pastry, the more tender it will be.
Making this creamy pie filling is as easy as can be. Just melt a little bit of butter and stir in a can of sweetened condensed milk.
Add a couple of eggs and whisk to combine. A bit of cinnamon and a dash of nutmeg finish it off nicely.
The condensed milk already has a little bit of vanilla in it, but you can add a splash more if you want the vanilla flavor to shine through. This is your pie after all, make it however you will like it best.
Set the bowl of custard aside while you prep your apples.
We need about 4 cups of apple slices for this pie. I like using a mix of apples to get great flavor and texture.
Use a tart baking apple like granny smith if you don’t want your pie overly sweet. Or grab a Jonagold for something really versatile.
Gala, pink lady, honeycrisp, Jonathan, and cortland all make great pies as well. Use whatever your favorite is or whatever you have access to.
Of course, you will need to clean your apples and remove the core. Peel and slice them thin.
Then pile your apples slices in your prepared pie crust. Pour over the custard, and you are almost there!
A buttery streusel is the perfect way to finish this pie off. If you want to, you can omit the streusel to make more of a French apple custard pie.
But we think the golden crumb topping really makes this pie special. Just mix together flour and brown sugar.
You can cut in the butter with a pastry cutter, or just use your fingers. Either way, work it in until the mixture resembles small crumbs.
If you would like to add nuts, this is the place to do it. A quarter cup of chopped pecans or walnuts would be delicious, but we prefer ours without.
Scatter your streusel over the pie and it is ready to bake. It really is that simple.
Baking the Condensed Milk Apple Pie
Baking this pie is pretty simple. There is no blind baking or taking it in and out of the oven.
Just preheat the oven to 425°F and put the pie on the bottom rack. Having the bottom of the pie closer to the heating element in the oven will help to avoid the dreaded soggy bottom.
After 10 minutes, drop the heat down to 375°F and cook for another 30-35 minutes. The crust and the streusel should both be golden brown.
Let the pie cool for an hour or two, then go ahead and put it in the refrigerator if you aren’t going to eat it right away. It is great warm, at room temperature, or even cold.
Frequently Asked Questions
How do you store an apple custard pie?
Because of the eggs and dairy in the pie, it is recommended that you store it in the refrigerator. If you want to warm up a slice, just put it in the microwave for a few seconds.
Can I use other fruits in this custard pie?
Yes. You could use pears instead of apple. Or you could even use peaches. Drain a 29-ounce can of peaches and use them in place of the apple slices.
More great pie recipes to try:
If you are looking for more creamy variations of classics, try making a condensed milk pecan pie. It has a creamy filling rather than the traditional gooey one.
An apple butter pie is another way to mix creamy and apple goodness. It has a smooth filling that has great apple cinnamon flavor.
Streusel Topped Apple Custard Pie
- 1 9-inch unbaked pastry shell
- 14 ounces condensed milk
- ½ cup butter divided
- 2 large eggs
- ½ teaspoon ground cinnamon
- 1 dash grated nutmeg
- 4 cups apple slices
- ½ cup light brown sugar packed
- ½ cup all purpose flour
- Preheat oven to 425℉ and put pie crust pastry in a 9-inch pie plate.
- In a medium mixing bowl, melt ¼ cup of the butter.
- Stir in the condensed milk.14 ounces condensed milk
- Add the eggs, cinnamon, and nutmeg. Mix well.2 large eggs, ½ teaspoon ground cinnamon, 1 dash grated nutmeg
- Distribute the apple slices in the prepared pie crust and pour the custard mixture over the top.4 cups apple slices
- In a small bowl, combine the flour and brown sugar. Cut in the remaining ¼ cup of butter until crumbly. If desired, you can stir in about ¼ cup of chopped nuts as well.½ cup light brown sugar, ½ cup all purpose flour
- Sprinkle the crumb mixture over the pie.
- Bake on the bottom rack of the oven for 10 minutes.
- Reduce the heat to 375℉ and continue to cook for about 30-35 more minutes or until the crust and streusel are golden brown.
- Cool at room temperature for an hour or two before moving the the refrigerator to chill.
- Store in the refrigerator.
Recipe adapted from “Classic Desserts” by Eagle Brand Sweetened Condensed Milk.