Apple Custard Pie

Looking for an excuse to enjoy an apple pie?

Prep + Chill Time 20mins Cook Time 30mins Total Time 50mins

Enjoy every delightful bite of this tasty treat!


Apple Layer

  • 1 tbsp. sugar
  • 1/2 tsp. ground cinnamon
  • 1/4 tsp. ground nutmeg
  • 1 cup thinly sliced, peeled apples

Custard Layer

  • 4 large Rosemary Farm eggs, beaten
  • 1/4 cup sugar
  • 1 tsp. vanilla
  • 1/4 tsp. salt
  • 2 cups milk, heated until very warm
  • 1 Basic Nutty Egg & Lemon Juice Pie Crust (9-inch), unbaked


Apple Layer 

  1. HEAT oven to 400°F. MIX 1 tablespoon sugar, cinnamon and nutmeg. SPRINKLE over apples in small bowl; TOSS. ARRANGE apples evenly in bottom of pie crust.

Custard Layer

  1. Beat eggs, sugar, vanilla and salt in medium bowl until blended. beat in milk. Slowly pour over apples.
  2. Carefully place pie on rack in center of 400°F oven. bake until knife inserted midway between center and edge of pie comes out clean, about 30 minutes.
  3. Cool completely on wire rack. refrigerate, loosely covered, until firm, several hours or overnight.
  4. Garnish with cranberries or raspberries.


For easier slicing, use a thin-bladed knife. Wipe knife with clean damp towel, or rinse knife under warm water, after each cut.

Refrigerate any leftover pie promptly.

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