Jenny's Apple Custard Pie

Ingredients for Pie

2 tbsp. unsalted butter

2 lbs.  apples 

(Pink Lady or Honeycrisp are good options) (4 to 5 apples) (sliced for pie)

2 tbsp. sugar

1 tbsp. dark rum (optional)

1/4 tsp. table salt (divided)

2 eggs

2 egg yolks

1 cup heavy cream

1 tsp. vanilla

1/8 tsp. nutmeg

1 blind baked pie crust

Ingredients for Topping

1 cup sliced almonds

1/3 cup sugar

2 tbsp. unsalted softened butter

pinch of salt

Preheat oven to 325 degrees.  Melt butter in sauté pan.  

Add apples and 2 tbsp. of sugar. Sauté until apples are soft but not mushy.  Stir in rum and salt. 

Spread apples over the bottom of the blind baked pie crust.

Whisk together eggs, egg yolks, cream, 1/2 cup sugar, vanilla, nutmeg, and 

remaining 1/8 tsp. salt.  Pour over apples in pie crust. 

Bake pie about 30 minutes at 325 degrees

 until custard is barely set in the centre.

For the almond topping combine almonds, sugar, softened butter

 and a pinch of salt in a bowl. 

Remove pie from oven and sprinkle with topping.

Return pie to oven and bake for another 15 to 20 minutes until custard is almost set but still slightly jiggly in the centre.  Cool pie completely before slicing. Can be refrigerated but remove from fridge to serve at room temperature.

NOTE:  Topping can be varied.  Another variation would be a topping that would be used for apple crisp (flour, sugar and butter OR flour, oats, sugar and butter). 

Other nuts could be used for the topping as well.

Enjoyed this pie at Jenny's in Boylston on a Pre Christmas Visit 2024.