French Apple-Custard Pie

• Refrigerated

  • 2 Egg yolks
  • 2 Eggs

• Baking & Spices

  • 1/8 tsp Nutmeg, ground
  • 1 Recipe perfect pastry dough
  • 15 1/3 tbsp Sugar
  • 1/4 tsp Table salt
  • 1 Pinch Table salt
  • 1 tsp Vanilla extract

• Nuts & Seeds

  • 1 cup Almonds

• Dairy

  • 4 tbsp Butter, unsalted
  • 1 cup Heavy cream

• Beer, Wine & Liquor

  • 1 tbsp Rum, dark

• Other

  • 2lb. baking apples such as Pink Lady or Honeycrisp, peeled, cored, and thinly sliced (4–6 total

Found on cuisinerecipes.com

Description

Ingredients

• 2Tbsp. unsalted butter
• 2lb. baking apples such as Pink Lady or Honeycrisp, peeled, cored, and thinly sliced (4–6 total)
• 2Tbsp. sugar
• 1Tbsp. dark rum (optional)
• 1/4tsp. table salt, divided
• 1recipe Perfect Pastry Dough (see side recipe), made into a single 9-inch crust and blind-baked
• 2 eggs
• 2 egg yolks
• 1cup heavy cream
• 1/2cup sugar
• 1tsp. vanilla extract
• 1/8tsp. ground nutmeg
• 1cup sliced almonds
• 1/3cup sugar
• 2Tbsp. unsalted butter, softened
• Pinch of table salt

Directions

• Preheat oven to 325°. For the filling, melt 2 Tbsp. butter in a large sauté pan over medium heat. Add apples and 2 Tbsp. sugar; sauté until apples are soft but not mushy, 8–10 minutes. Stir in rum and 1⁄8 tsp. salt. Spread apples over the bottom of the blind-baked 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 until custard is barely set in center, about 30 minutes. For the almond topping, combine almonds, 1⁄3 cup sugar, and 2 Tbsp. softened butter in a bowl. Remove pie from oven; sprinkle with topping. Cover pie with a pie shield if the edge of the crust seems to be overbrowning. Return pie to oven; bake until custard is almost set but still slightly jiggly in the center, 15–20 minutes more. Completely cool pie before slicing, or chill pie, then bring to room temperature when ready to serve.