Apple Custard Pie with Cinnamon Streusel
User Reviews
4.9
75 reviews
Excellent
Apple Custard Pie with Cinnamon Streusel
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Apple Custard Pie with Cinnamon Streusel combines thinly sliced, lightly spiced apples with a smooth custard made from sour cream and egg yolks in a deep pie crust. A cinnamon and sugar streusel topping adds a buttery, crunchy layer that contrasts with the creamy filling. The recipe uses a mix of apple varieties for balanced flavor and is finished with a lightly sauteed apple base.
Description
This pie starts with a prepared 9-inch deep pie crust laid in the pan. Thinly sliced apples, tossed with lemon juice to prevent browning, are gently cooked with butter, sugar, and pumpkin pie spice to soften and develop flavor before layering in the crust. A smooth custard made of sour cream, egg yolks, vanilla, sugar, and flour is poured over the apples to set into a creamy layer while baking.
On top, a cinnamon streusel composed of flour, pumpkin pie spice, sugar, and cold butter chunks is scattered to create a crunchy contrast once baked. The combination results in a pie that balances tender, slightly spiced apples, smooth custard, and crispy streusel.
The pie can be made a day ahead and stored covered at room temperature or refrigerated after a couple of days. Using a blend of apple types enhances complexity, and a simple foil shield can protect the crust edges during baking to prevent over-browning.
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Ingredients
- 1 pie crust 9 inch
- 5 large apple
- 1/2 lemon
- 4 tablespoons butter 1/2 stick
- 1/2 cup white sugar
- 1 tablespoon pumpkin pie spice
For the custard layer:
- 1 & 1/3 cup sour cream + 1 tablespoon
- 5 large egg not the whites, yolk
- 1 & 1/2 teaspoons vanilla
- 1 & 1/2 cups white sugar
- 6 tablespoons flour
For the streusel topping:
- 1/2 cup flour
- 1 tablespoon pumpkin pie spice
- 1/4 cup white sugar
- 4 tablespoons butter cold, cut into chunks
Instructions
- Preheat oven to 400 degrees F.
- Prepare the pie crust and arrange in a DEEP pie plate, crimping edges. Set aside.
- Peel and core the apples. Slice them very thin (think 1/8 inch or so--I used a mandolin but a sharp knife works too).
- Put them in a bowl and squeeze lemon juice on them after every apple you slice, tossing to coat. This is to add flavor and also to keep the apples from browning.
- In a large skillet, heat 4 tablespoons butter over medium heat. Add 1/2 cup sugar and 1 tablespoon pumpkin pie spice.
- Add the apples. If you used a lot of lemon juice, don't add all of it. Add 1 teaspoon maximum.
- Cook over medium heat for about 3 minutes. Turn the heat up to high and cook for another 2-3 minutes, until the liquid is bubbling and has reduced somewhat. (See photo above).
- Pour the apples into the unbaked crust and set aside.
- Make the custard. In a medium bowl, whisk together sour cream, egg yolks, and vanilla.
- Add the sugar and whisk well.
- Gradually add the flour while whisking. Whisk out any lumps.
- Pour the custard over the apples, but be careful not to overfill! See photo above. How much you need depends on the size of your pie pan. I used all but about 1/3 cup of the custard.
- Place the pie pan on a baking sheet in case it spills over the edge.
- Bake at 400 degrees F for 20 minutes. The custard should be starting to set and be golden on top when you take it out of the oven. Decrease the oven temperature to 375 degrees F.
- Meanwhile, make the streusel. In a medium bowl, whisk together 1/2 cup flour, 1 tablespoon pumpkin pie spice, and 1/4 cup sugar. Use a fork or pastry cutter to cut in 4 tablespoons cold butter. Cut until you have pea-sized chunks of butter. Keep refrigerated until you are ready to add it to the pie.
- Once the pie has baked 20 minutes, remove the pie from the oven and add the streusel topping.
- ( Don't forget to LOWER the oven temperature to 375.)
- Use a pie crust cover*** to cover the crust so it doesn't burn.
- Bake an additional 20 to 25 minutes at 375, or until a toothpick comes out clean.
- Let sit at room temperature for at least an hour or 2 before cutting into it. I can never wait this long so I always put it in the freezer for 45 minutes or so. Serve with ice cream and caramel sauce! (Recipe below)
Notes
- Use a mix of apple varieties (e.g., Granny Smith, Fuji, Pink Lady) for balanced sweetness and texture.
- Apply lemon juice to sliced apples immediately to prevent browning and add subtle flavor.
- To protect crust edges during baking, use a pie-sized foil shield or make one from aluminum foil with a center cutout.
- Pie can be made one day in advance; store covered at room temperature or refrigerate after two days for freshness.
- If preparing homemade pie crust, freeze unused dough for future use to save time.
Nutrition Information
Show Details
Serving
1slice
Calories
654kcal
(33%)
Carbohydrates
99g
(33%)
Protein
6g
(12%)
Fat
28g
(43%)
Saturated Fat
15g
(75%)
Polyunsaturated Fat
2g
(12%)
Monounsaturated Fat
9g
(45%)
Trans Fat
1g
(50%)
Cholesterol
165mg
(55%)
Potassium
275mg
(6%)
Fiber
5g
(20%)
Sugar
72g
(144%)
Vitamin A
823IU
(16%)
Vitamin C
11mg
(12%)
Calcium
86mg
(9%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 8Servings
Amount Per Serving
Calories 654 kcal
% Daily Value*
| Serving | 1slice | |
| Calories | 654kcal | 33% |
| Carbohydrates | 99g | 33% |
| Protein | 6g | 12% |
| Fat | 28g | 43% |
| Saturated Fat | 15g | 75% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 9g | 45% |
| Trans Fat | 1g | 50% |
| Cholesterol | 165mg | 55% |
| Potassium | 275mg | 6% |
| Fiber | 5g | 20% |
| Sugar | 72g | 144% |
| Vitamin A | 823IU | 16% |
| Vitamin C | 11mg | 12% |
| Calcium | 86mg | 9% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
4.9
75 reviews
Excellent
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