deep-dish apple custard pie

Looking for an upgrade to your standard apple pie? You may want to give this Deep-Dish Apple Custard Pie a try. 

You can’t go wrong on this one with the addition of custard. Gives the filling just the right amount of richness and creaminess.

And let’s not forget about that crumb topping. Of course, there’s some butter in there. But wait til you get a sampling. We’ve included bits of almond paste. Takes it to next level delicious.

First things first. Lets’ get to work on the pastry crust. I’m sharing the info on making your own homemade pie crust. Hoping you’ll give it a try. It’s so flaky and delicious – totally worth the time and effort.

But if you’re looking for a shortcut…

There are those times when you may have no choice.. you just need to save some time. An already prepared pie crust can do that and still be very good. I’ve used the Pillsbury refrigerated version with great results. You could also use the frozen variety, as long as it is deep-dish size.

If you are gluten intolerant, use your favorite gluten-free product and switch out the small amount of flour in the recipe with gluten-free all-purpose flour.

What you’ll need to make your homemade pie crust…

• Flour – Unbleached all-purpose flour or gluten-free flour. 
• Granulated sugar
• Salt
• Unsalted butter – Must be very cold, cut into 1/4″ pieces.
• Ice water – The colder the better.

This makes enough dough for one 9-inch deep-dish piecrust plus decorative cutouts.

• In the bowl of food processor, combine the flour, sugar and salt and pulse to combine.
• Add the butter and pulse until the mixture resembles coarse meal.
• Add 6 tablespoons ice water and pulse twice.
• The dough should hold together when squeezed with your fingers but should not be sticky.
• If it is still very crumbly, add more water, 1 tablespoon at a time, pulsing twice after each addition.
  

• When ready, turn the dough out onto a work surface.
• Divide into two unequal portions, representing about 2/3 and 1/3 of the dough.
• Shape each into a disk.
• Wrap with plastic wrap and refrigerate for about 2 hours.
• The dough can be made ahead then refrigerated for up to 2 days.
  

• Remove the dough from the refrigerator.
• Let stand for 5 minutes.
• Place the larger dough disk between 2 sheets of lightly floured parchment or waxed paper.
• Roll out into a 12″ round with a thickness of 3/16″.

• Transfer to a greased 9-inch deep-dish pie plate. 
• Gently press the dough into the dish.
• Trim the edges, leaving a 1/2″ overhang.
• Fold under the excess dough and, using your thumb, decoratively flute the edges.
• If you haven’t yet prepared the apple filling, place in the refrigerator until ready to fill.
  

When transferring to the pie plate, it can be helpful to loosely wrap the rolled-out dough around the rolling pin then unroll it over the prepared pie plate. If using this method of transfer, be sure to sprinkle a generous amount of flour on the surface as you go.

If you’d like to serve your Deep-Dish Apple Custard Pie with piecrust cookies…

• Roll out the remaining dough disk in the same manner.
• Using decorative piecrust cutters, cut out desired cutouts and transfer to a parchment-lined baking sheet.
  
• To bake the piecrust cookies, preheat oven to 375°F.
• Brush the cutouts with an egg wash (one egg whisked with one tablespoon water) and sprinkle with a mixture of cinnamon & sugar.
• Bake until golden, for 15 to 20 minutes.
• Transfer the baking sheet to a wire rack and let cool.

I have some awesome vintage clay cookie stamps, similar to these, that I use to quickly form my cookies. Just grab a small piece of dough, roll it into a ball and press down with the stamp to flatten it.

Let’s gather up what you’ll need for the delicious streusel topping…

• Unbleached all-purpose flour – Or gluten-free flour, if necessary.
• Brown sugar – Dark or light can be used.
• Ground cinnamon
• Unsalted butter – Very cold, cut into 1/4″ pieces.
• Almond paste – Cut into 1/4″ pieces.

Time to move on to the filling. But first, let’s talk apples.

Granny Smith are my go-to apples for just about all of my baked goods. They possess a tartness that helps to keep the end product from being overly sweet. Just as important – they are crisp & firm, so that they hold up to the heat during baking. 

Remaining ingredients needed to make your Deep-Dish Apple Custard Pie…

• Granny Smith apples – Peeled, cored and sliced.
• Granulated sugar
• Ground cinnamon
• Unbleached all-purpose flour – Or gluten-free flour, if necessary.
• Salt
• Large eggs
• Buttermilk – Regular or low-fat
• Pure vanilla extract

• Preheat oven to 325°F.

Place the pie dish with the prepared crust on a large baking tray that’s been lined with foil or parchment paper. This will prevent any spillover onto the oven floor during baking.

My family especially enjoys this treat when served with whipped cream on the side. They never turn down a few pie crust cookies to dip into the goodness.

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More ideas for the apple lovers…