French Apple Custard Pie with Crème Anglaise (Heaven on a Plate)

Looking for a spectacular, heartfelt dessert this holiday season? This French Apple Custard Pie is elegant, comforting, and surprisingly easy to prepare. It features a crisp blind-baked crust, a rich creamy custard that complements tart apples, and a silky Crème Anglaise to finish. Read on for the baker’s secrets that will help you create a pie that looks as wonderful as it tastes.

Secrets to a Perfectly Baked Pie Crust

This is a two-crust pie. You can make your own crust or use ready-made refrigerated crusts. If you use store-bought crusts, be sure to chill them properly and use blind baking for the bottom crust so the filling doesn’t make it soggy.

Blind baking: when and why

Blind baking is necessary for custard-style pies or when the filling doesn’t require a full bake. It prevents a soggy bottom by partially baking the crust before the filling goes in.

#1 Use a glass pie pan

Glass pans heat evenly and allow you to check the bottom and sides for doneness. This visibility is especially helpful when blind baking.

#2 Chill the dough

Let refrigerated crusts come to room temperature only enough to unroll them without tearing. After fitting the dough into the pan, chill it for at least an hour so it keeps its shape during baking.

#3 Use foil and pie weights

Line the chilled crust with a sheet of aluminum foil pressed lightly into the pan, fold the foil edges to protect the crust rim, and fill with pie weights or sugar to about three quarters up the sides. This prevents the bottom from puffing and the sides from slumping. Do not dock the bottom — you don’t want holes when you add a custard filling.

Blind bake the crust at 425°F (220°C) for about 10 minutes, then remove the weights and foil and set aside.

#4 Bake on a rimmed baking sheet

Place the pie on a rimmed baking sheet before putting it in the oven. It makes handling much easier and catches any spills.

Secrets to a Delicious Filling

#1 Pre-cook the apples

Briefly sautéing the apples concentrates their juices so the filling isn’t watery. Cook just enough to soften slightly — don’t turn them into applesauce.

#2 Use plenty of apples

Pile the apples generously so the pie looks abundant and the top is pleasingly domed. This makes the pie feel special and satisfying.

#3 Add custard for richness

A creamy custard poured between layers of apples gives a lovely contrast of texture and flavor. Start with a layer of apples, add half the custard, continue with apples, then pour the remaining custard over the top.

Secrets to a Beautiful Pie

Presentation matters. A pretty pie primes the diner for a great experience, so spend a little time on decoration.

#1 Use your extra ready-made dough for decorations

Store-bought dough is consistent and easy to cut into lattice strips and decorative shapes like leaves.

#2 Pre-cut and chill decorations

Weave lattice strips on parchment, press the intersections to secure them, and chill for at least an hour so they hold together when you transfer them to the pie. Cut leaf shapes in advance and keep them chilled as well.

To place the lattice, slide the woven dough from the parchment over the pie and gently flip it into position. Trim the edges with a paring knife and press to seal.

#3 Egg wash

Brush the top crust and any decorative pieces with an egg wash (egg whisked with a tablespoon of water and optional cream) to promote browning and help decorations adhere.

#4 Use sanding sugar

Sprinkle sanding sugar generously over the top before baking. It adds sparkle, crunch, and a hint of sweetness that sells the pie visually and by flavor.

#5 Protect your masterpiece while baking

Watch the pie closely toward the end of baking. When the edges reach a golden brown, use a pie shield or small pieces of aluminum foil to prevent burning. Keep the pie on the rimmed baking sheet to protect it and your oven from spills.

When the top crust looks flaky and no longer has a raw, oily appearance, the pie is done — and the reward is a beautiful, golden dessert that tastes as good as it looks.

Crème Anglaise — the finishing touch

A warm Crème Anglaise makes this pie unforgettable. It’s a simple custard sauce of cream, egg yolks, sugar, and vanilla that pairs perfectly with the apple-custard filling. It’s easy to make and can be prepared up to two days ahead.

Pin for Later or Make Now

French Apple Custard Pie

Prep Time: 1 hr

Cook Time: 50 mins

Total Time: 1 hr 50 mins

Course: Dessert

Cuisine: French

Author: Betsy Edwards

Ingredients

• 1–2 packages Pillsbury All-Ready Pie Crusts (two crusts per package). A second package is helpful for decorations.
• 1 teaspoon flour (for crust)

Filling

• 4 1/4 pounds tart apples (about 10 large; Granny Smith recommended)
• 1/2 cup sugar
• 2 tablespoons butter
• 2 teaspoons lemon juice

Custard

• 1/2 cup butter, softened
• 1/2 cup sugar
• 2 tablespoons flour
• 1 teaspoon cinnamon
• 3 eggs, slightly beaten

Egg Wash

• 1 large egg
• 1 tablespoon heavy cream (optional)
• 1 tablespoon water
• 4+ tablespoons sanding sugar

Crème Anglaise

• 2 cups whipping cream
• 4 egg yolks
• 2/3 cup sugar
• 1 teaspoon vanilla
• Dash cinnamon and nutmeg

Special Equipment

• 9-inch glass pie pan
• Aluminum foil
• Pie weights or sugar

Instructions (summary)

1. Line a 9-inch glass pie pan with one prepared crust, press up the sides, trim the edge, and refrigerate at least one hour.
2. Cut the second crust into 1/2-inch strips and weave on parchment for a lattice. Press and chill the woven lattice; cut decorative leaves from extra dough if desired.
3. Peel, quarter, core, and slice apples about 1/4-inch thick, tossing with lemon juice to prevent browning.
4. In a large skillet over medium-low heat, combine the filling ingredients and sauté about 5 minutes until slightly softened. Do not overcook. Remove from heat and set aside.
5. When the chilled crust is ready, line it with foil, fold over the edges, fill with pie weights or sugar up to 3/4 of the side height, and blind bake at 425°F for 10 minutes. Remove weights and foil and set aside.
6. Mix the custard ingredients in a medium bowl.
7. Spoon half the apple mixture into the prebaked crust, pour half the custard over the apples, add the remaining apples, and pour the rest of the custard on top.
8. Gently place the chilled lattice over the filling, trim and seal the edges, then brush with the egg wash. Attach decorative pieces and sprinkle generously with sanding sugar.
9. Bake at 425°F for 35–40 minutes, or until the crust is golden and no damp doughy spots remain. Shield edges with foil if they brown too quickly.
10. While the pie bakes, make the Crème Anglaise: bring cream just to a boil, whisk the yolks with sugar, temper the yolks with a small amount of hot cream, then combine and cook over low heat until the sauce coats a spoon (do not boil). Add vanilla, cinnamon, and nutmeg. Chill if making ahead.
11. To serve, warm the Crème Anglaise slightly, pour a small amount onto plates, and arrange pie slices on top.

Enjoy this show-stopping pie with family and friends. The combination of tart apples, creamy custard, and a rich Crème Anglaise is perfect for special occasions or holiday meals.