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French Custard Apple Pie

French custard apple pie with a flaky crust and creamy egg custard that sets around thin, overlapping apple slices. Baked at 375°F until the top turns golden, then cooled briefly for clean slices and a cinnamon-sugar finish.
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Prep Time 30 minutes
Cook Time 55 minutes
cooling 30 minutes
Total Time 1 hour 55 minutes
Servings: 8 servings
Course: Dessert
Cuisine: French-American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Pie crust
  • 1 count refrigerated pie crust Use 1 refrigerated pie crust (or homemade) for a 9-inch pie dish.
Apples
  • 4 apples Peel and slice thinly for overlapping layers.
Custard
  • 3 eggs
  • 0.75 cup heavy cream
  • 0.5 cup granulated sugar
  • 2 tbsp all-purpose flour
  • 1 tsp vanilla extract
  • 0.5 tsp cinnamon Used in the custard.
  • 0.25 tsp nutmeg
  • 2 tbsp apple brandy or calvados Optional.
Topping
  • 2 tbsp sugar For cinnamon sugar topping.
  • 0.5 tsp cinnamon For cinnamon sugar topping.
Serving
  • 1 count powdered sugar For dusting before serving.

Equipment

  • 1 sheet pan

Method
 

Prepare and preheat
  1. Preheat the oven to 375°F. Fit the refrigerated pie crust into a 9-inch pie dish and crimp the edges.
Layer apples
  1. Arrange the thinly sliced apples overlapping in the crust in concentric circles. Keep the layers even so the custard can seep between slices.
Make custard
  1. Whisk the eggs, heavy cream, granulated sugar, all-purpose flour, vanilla extract, cinnamon, nutmeg, and apple brandy or calvados if using until smooth. Stop whisking when the mixture looks fully blended with no flour streaks.
Fill and top
  1. Pour the custard mixture over the apples until it fills around and between the slices. Pour slowly so the custard settles into the gaps.
  2. Sprinkle the cinnamon sugar topping over the top of the pie. Aim for an even layer so the surface browns uniformly.
Bake
  1. Bake for 50-55 minutes at 375°F until the custard is set and the top is golden. You should see a lightly browned, set center rather than wobble.
Cool and serve
  1. Cool the pie for 30 minutes. This helps the custard firm up for clean slices.
  2. Dust with powdered sugar before serving. Finish right before cutting for the best visual contrast.

Notes

Pro tip: slice the apples thinly and evenly so the custard can fill between slices and set properly. Store leftovers covered in the refrigerator for up to 3 days; reheat briefly in a 300°F oven if you want it warmer. Freezing isn’t recommended because the custard texture can soften after thawing. For a dairy-light swap, use lactose-free heavy cream (or a like-for-like lactose-free cream) to keep the custard setting similar.