Custard and Apple Pie – “Apple Cream Pie”

Last year, I got the chance to try apple crumble with custard, an English dessert. I loved the way the creamy custard cut the sweetness of the apple filling – kind of like a pie with a scoop of melted ice cream. That’s why this year I jumped at the chance to use this recipe for glazed apple cream pie, which has the custard baked right in. I used apples from my parent’s backyard in Flushing, Queens and the not-too-sweet pie was a HUGE hit. Want proof? My dad, a notoriously picky eater, asked me to make the pie TWICE! And he even helped me peel and slice the apples :} Now that’s approval.


1/2 cup white sugar
1/2 cup milk
1/2 cup heavy cream
1/4 cup butter
2 tablespoons cornstarch
2 tablespoons milk
1 teaspoon vanilla extract
5 small apples sliced (I used 7 tiny apples from the garden!)
1 tablespoon all-purpose flour
1/4 teaspoon ground cinnamon


In a medium saucepan over medium heat, combine 1/2 cup sugar, 1/2 cup milk, 1/2 cup cream, and 1/4 cup butter. Heat until butter is melted, stirring occasionally. In a small bowl, whisk together the cornstarch, 2 tablespoons milk, and vanilla; stir into saucepan. Cook until thickened, stirring constantly. Remove from heat, and set aside to cool slightly.

Preheat oven to 400 degrees F. In a bowl, combine the apples, flour, and cinnamon. Mix well.

Line a pie pan with pie dough. Pour thickened filling mixture into pastry-lined pie pan. Arrange apple mixture evenly over filling. Top with second crust, seal and flute the edges. Cut slits in top crust.
Bake for 30 to 40 minutes, or until crust is golden brown and apples are tender. Cool for at least 30 minutes.

For the glaze, mix equal parts sugar, milk, and a little vanilla and brush on top about 10 minutes before removing the pie from oven.

Let the hot pie rest for at least half an hour and enjoy


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