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French Custard Apple Pie

French custard apple pie with a flaky crust and a smooth baked custard that settles between thin apple slices. Bake at 375°F until the custard is set and the top turns golden, then cool and dust with powdered sugar for a classic French-style finish.
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Prep Time 30 minutes
Cook Time 55 minutes
Total Time 1 hour 25 minutes
Servings: 8 servings
Course: Dessert
Cuisine: French-American
Calories: 430
Ingredients Equipment Method Notes

Ingredients
  

Pie base and apples
  • 1 refrigerated pie crust Use store-bought or homemade for the flaky base.
  • 4 apples Peel and thinly slice so they layer evenly.
Custard
  • 3 eggs Whisk until fully smooth to avoid lumps.
  • 0.75 cup heavy cream For a rich, creamy custard texture.
  • 0.5 cup granulated sugar Sweetens and helps set the custard.
  • 2 tbsp all-purpose flour Thickens the custard as it bakes.
  • 1 tsp vanilla extract Adds warm flavor to the custard.
  • 0.5 tsp cinnamon For custard warmth and spice balance.
  • 0.25 tsp nutmeg Ground nutmeg for classic custard aroma.
  • 2 tbsp apple brandy or calvados Optional, for apple-forward depth.
Topping and serving
  • 2 tbsp sugar Tossed with cinnamon for a simple topping.
  • 0.5 tsp cinnamon Mixed with sugar for the topping layer.
  • powdered sugar Dust just before serving.

Equipment

  • 1 sheet pan

Method
 

Prepare and assemble
  1. Preheat your oven to 375°F. Fit the pie crust into a 9-inch pie dish and crimp the edges.
  2. Arrange the sliced apples overlapping in the crust in concentric circles. Keep the slices layered evenly so the custard fills between them.
Make custard and bake
  1. Whisk the eggs, heavy cream, granulated sugar, all-purpose flour, vanilla extract, cinnamon, nutmeg, and apple brandy or calvados (if using) until smooth. Stir thoroughly to eliminate any flour lumps.
  2. Pour the custard mixture over the apples. It should fill around and between the slices, settling as you pour.
  3. Sprinkle the cinnamon sugar topping over the surface. Make sure the top gets an even dusting.
  4. Bake for 50-55 minutes at 375°F until the custard is set and the top is golden. If the center jiggles slightly, give it a little more time until it looks fully set.
Cool and serve
  1. Cool the pie for 30 minutes. This helps the custard firm up before slicing.
  2. Dust with powdered sugar before serving. Add it right before serving for the cleanest presentation.

Notes

Pro tip: Use thin, even apple slices so the custard can seep between layers and set uniformly. Refrigerate leftovers in a covered container for up to 3 days; freeze baked pie up to 2 months (best texture after thawing overnight in the fridge). For a lighter version, replace half the heavy cream with evaporated milk to reduce richness while keeping the custard structure.