caramel apple custard pi

Caramel Apple Custard Pie

4 apples, cored and thinly sliced (peels on is fine if you don’t mind a rustic texture and the added health benefits… or if you’re just lazy, you can tell yourself its for the former reasons)
1-2 tbsp butter
1/4 brown sugar
1 tsp. kosher salt

3 eggs
1 1/2 c. whole milk or buttermilk (buttermilk gives this a delicious tang that complements the apples and sweetness- try it!)
1/2 c. packed brown sugar
1 tbsp vanilla extract
1/2 tsp kosher salt

Preheat your oven to 350 F and roll out your favorite pie crust (I used organic whole wheat from Breslin Farm so I feel like this is health food when I have two slices for breakfast… the cup of butter in there notwithstanding, haha)… saute apples in butter in a heavy pan, sprinkle with brown sugar and cook over low heat until softened and caramelized. Let cool slightly, then arrange apples in the pie crust in an even layer.

Whisk the eggs in a medium bowl. Dissolve the brown sugar in the milk and whisk all remaining ingredients together with the eggs. Pour custard mixture over pie (hot tip- pour in half, then top up with the rest once the pie is in the oven so you don’t slosh it everywhere). Bake until crust is golden and the custard is lightly set in the center- will thicken as it cools. Try not to eat it all in one sitting.

2 thoughts on “caramel apple custard pi

  1. cinnamon gurl

    I’m gluten-free at the mo but I’m thinking this could work well as a crisp or crumble too. May need to try this… I wonder if fresh cranberries might also be nice in the absence of buttermilk?

    1. alewyfe Post author

      Sure, just butter or oil the pan so it won’t stick (or maybe try brown rice flour or other gluten-free flours for the crust? You want to avoid developing the gluten in pastry or crust so it isn’t tough (and pastry flour is lower in protein which is mostly gluten in wheat) so I can imagine this would be a super tender crust. And this would be really yummy with a strusel topping (most of my apple pies have one since that’s what my mom made, was just trying to save time and calories here) as a crisp or crumble. Cranberries, sure, why not?


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