Gluten Free Apple Custard Pie

I had never heard of an apple custard pie until recently, when a friend mentioned it on a Facebook posting. I started researching the different takes on making one. Some have the whole pie mixed up and baked, and some like this one, the apples are baked a bit before to release more liquid, then the custard is poured over. I went with this method as it avoided adding any flour to the custard. Honestly, I have no idea why my Mom didn’t make this type of pie while I was growing up. She loved baking pies, and baked custard. It would have been a win for her to have combined them.

While I made this pie gluten-free, it can be baked in a traditional pie shell as well. And while evaporated milk may not be something you keep on hand, but it is a useful ingredient. It gives the feel of cream, without the heaviness that comes with it. You can use half and half instead if you desire, or use coconut cream to be dairy-free.

Apple Custard Pie

Ingredients:

  • 4 medium-sized tart apples
  • 1/3 cup granulated sugar
  • 1 tsp ground cinnamon
  • 1 cup evaporated whole milk (or half and half or canned full-fat coconut milk)
  • 1 large egg
  • ½ cup granulated sugar
  • 1 gluten-free pie crust, thawed (or regular pie crust, if desired)

Directions:

Place pie crust on a rimmed baking sheet. preferably with a bit of parchment paper under. It will make removal later easier if any of the custard bakes over.

Preheat oven to 375°.

Peel, quarter, and core apples. Thinly slice and toss with 1/3 cup sugar and 1 teaspoon cinnamon. Pile into the pie shell, tap on counter to settle.

Bake for 20 minutes.

Meanwhile, whisk together the milk, remaining ½ cup sugar and egg until smooth.

Remove pie from oven, pour custard over the apples, poking the apples a bit to help the custard flow in. Tap gently to help settle.

Put pie back in oven and top with any remaining custard mix.

Bake for 30 minutes more.

Let rest on rack for an hour, then chill for 2 to 3 hours before serving.

For best results, eat within 48 hours. Keep tightly covered and refrigerated. Any slight “weeping” of clear liquid after cooling is normal with baked custard.

Makes 1 pie.

~Sarah