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

Hello and welcome! If you want a show-stopping, heartfelt dessert for the holidays or any special occasion, this French Apple Custard Pie is a perfect choice. It looks stunning, tastes incredible, and — good news — it isn’t as difficult to make as it appears. I’ll walk you through the essential tips that make this pie reliable, beautiful, and delicious.

Secrets to a Perfectly Baked Pie Crust

This is a two-crust pie. You can make pastry from scratch or use store-bought double crusts — when assembled well, a high-quality ready-made crust will still look and taste impressive. This recipe uses a blind-baked bottom crust to ensure the filling doesn’t make the base soggy.

#1 Use a glass pie pan

A clear glass pan lets you watch the bottom and sides as they bake so you can remove the pie at the right moment for even color and doneness. It’s more forgiving than opaque or metal pans.

#2 Use chilled dough

Bring refrigerated dough briefly to room temperature only to unroll and shape it. Once in the pan, chill it again for at least an hour. Cold dough keeps its shape and prevents shrinking while baking.

#3 Blind-bake with foil and weights

After chilling, cover the dough with a sheet of aluminum foil and press it to the shape of the pan. Add pie weights or granulated sugar to fill three-quarters of the sides to hold the crust flat. The foil also protects edges from burning. Do not dock (prick) the crust for custard pies — you don’t want holes in the bottom.

Blind bake the crust at 425°F for 10 minutes, then remove the weights and foil and set the pan aside.

#5 Use a rimmed baking sheet

Place the pie on a rimmed sheet before placing it in the oven. It makes handling easier and catches any overflow so your oven stays clean.

Secrets to a Delicious Filling

#1 Pre-cook the apples lightly

Sauté the apple slices briefly to reduce excess juice. This prevents a loose, watery filling and helps the apples hold their texture.

#2 Use plenty of apples

For a dramatic, domed pie, pack the filling with lots of apples. More fruit gives volume, flavor, and visual impact.

#3 Add custard for richness

The custard complements tart apples with creamy sweetness. Layer half the apples, half the custard, then repeat to ensure a balanced texture and flavor.

After adding the apples and custard, keep the pie on the baking sheet to catch any bubbling custard and simplify transfer in and out of the oven.

Secrets to a Beautiful Pie

We taste with our eyes first. A well-finished pie invites admiration and sets expectations for flavor. Decorative touches are easier than they seem and elevate the entire dessert.

#1 Use store-bought dough for decorations

Ready-made dough is consistent in thickness and easier to shape for lattices, leaves, and other cutouts.

#2 Pre-cut and chill decorations

Weave lattice strips on parchment and press intersections to seal them. Cut leaf shapes if desired. Chill the assembled topping on a flat sheet for at least an hour so it holds together during transfer.

Use the parchment to flip the lattice onto the pie gently. Trim excess dough and press to seal the edges.

#3 Brush with egg wash

An egg wash (egg mixed with a bit of water or cream) helps any decorative pieces adhere and yields a glossy, golden crust.

#4 Finish with sanding sugar

Sprinkle sanding sugar generously across the top for sparkle, texture, and an extra hint of sweetness — it makes the pie irresistible.

#5 Protect your masterpiece

Watch the pie as it bakes. When the edge crust reaches the desired golden color, shield it with a pie shield or small pieces of foil to prevent burning. Keep the pie on the baking sheet to avoid breakage during handling.

When the top loses any raw, oily appearance and looks flaky and golden, remove the pie from the oven. You’ll be rewarded with a beautiful, aromatic dessert.

This pie tastes every bit as delightful as it looks. The final flourish is a simple crème anglaise — silky, slightly spiced, and the perfect companion for warm pie slices. It’s not diet food, but it is holiday-worthy indulgence.

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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

Crust

• 1 or 2 packages Pillsbury all-ready pie crusts (extra crust for cut-out decorations)
• 1 teaspoon flour

Filling

• 4 1/4 pounds tart apples (such as Granny Smith), about 10 large
• 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 granulated sugar

Instructions

1. Place one prepared crust in a 9-inch glass pie pan and gently press up the sides. Trim edges but do not prick the crust. Refrigerate at least one hour.
2. Cut the second crust into 1/2-inch wide strips for a lattice. Weave the strips on parchment and press intersections to secure. Cut decorative leaves from an additional crust if desired. Chill for at least an hour.
3. Peel, quarter, core, and slice the apples about 1/4-inch thick. Toss with lemon juice to prevent browning.
4. In a large skillet over medium-low heat, combine the filling ingredients and sauté about 5 minutes, stirring occasionally. Do not overcook or the apples will turn to sauce. Remove from heat and set aside.
5. After the pie shell has chilled, line it with foil, fold edges to protect them, and add pie weights or sugar to come up 3/4 of the sides. Place on a baking sheet and blind bake at 425°F for 10 minutes. Remove weights and foil and set aside.
6. In a medium bowl, mix the custard ingredients until combined.
7. Make-ahead note: Up to this point the pie shell, apple mixture, and custard can be prepared a day ahead. Cover and refrigerate the components separately.
8. When ready to bake, preheat oven to 425°F. Spoon half the apple mixture into the pre-baked shell, pour half the custard over the apples, then add the remaining apples and custard.
9. Gently place the chilled lattice on top, trim and seal the edges, and brush the top with the egg wash. Affix decorative pieces if used and sprinkle heavily with sanding sugar.
10. Bake at 425°F for 35–40 minutes or until the crust is golden and flaky and no doughy areas remain. Check frequently and shield the edges with foil or a pie shield as needed to prevent burning.
11. Meanwhile, make the Crème Anglaise: bring the cream almost to a boil. Whisk yolks with sugar in a bowl. Temper the yolks by stirring a small amount of hot cream into them, then combine with the remaining cream and cook over low heat until the mixture coats the back of a spoon (about 10 minutes). Do not boil. Remove from heat, sift in cinnamon and nutmeg, and chill if desired.
12. To serve, spoon a little warm Crème Anglaise onto plates, cut the warm pie into 8–10 slices, and place each slice on a sauced plate.