Description
A vintage New England dessert reimagined: a silky apple-custard baked in a deeply browned pie shell, scented with nutmeg and brightened by lemon and a splash of sherry. Smooth, subtly spiced, and served chilled — it’s like pumpkin pie’s texture with an apple-forward personality.
Ingredients
Crust
- 1 dark, blind-baked single pie shell
- 2 tbsp heavy whipping cream (optional — for brushing the rim)
Apple–Custard Filling
- 1 lb apples, stewed until very soft (about 1 Gala + 1 Granny Smith) — or 1 cup unsweetened applesauce
- ¾ cup granulated sugar
- 3 tbsp dry sherry
- 2 tbsp unsalted butter, melted
- 2½ tbsp fresh lemon juice
- ½ tsp ground nutmeg
- ¼ tsp fine salt
- 3 large eggs
- ½ cup whole milk
- ½ cup heavy whipping cream
Instructions
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Preheat oven to 350°F (175°C). Make sure your pie shell has been blind-baked until it’s a deep golden brown. Set the shell on a rimmed baking tray to catch any spills.
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If you stewed apples, drain any excess liquid and place the fruit in a food processor. Add the sugar, sherry, lemon juice, melted butter, nutmeg, and salt. Puree until completely smooth. (If you’re using store-bought unsweetened applesauce, combine it with the sugar and flavorings in the processor.)
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With the processor running, add the eggs, then pour in the milk and cream. Blend until the mixture is homogeneous and silky. Scrape down the bowl once or twice to ensure even mixing.
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(Optional) Brush the exposed edge of the pie shell with heavy cream for a glossier, deeper-browned rim after baking.
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Pour the custard into the prepared crust, transfer the baking sheet to the oven, and bake for 30–40 minutes. The filling should hold at the edges while the center still has a slight wobble — don’t let it firm completely.
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Remove the pie and cool it on the counter to room temperature. Once cooled, chill the pie in the refrigerator for at least 3 hours so the custard sets and slices cleanly.
Chef’s note: Avoid overbaking; the custard will finish setting as it cools. If you see small surface cracks, a dollop of whipped cream hides them and tastes great.