Pie Recipes

Apple-Custard Pie

No Photo

Yield: 8 servings


Crust and Base

  • 1 (9 inch) deep-dish unbaked pie crust
  • 2 large Granny Smith apples, peeled and thinly sliced
  • 2 tablespoons butter
  • 2 tablespoons water
  • 1 tablespoon brown sugar, or more to taste


  • 1 cup sour cream
  • 1 (14 ounce) can sweetened condensed milk
  • 1 1/2 teaspoons vanilla extract
  • 1/4 teaspoon cinnamon
  • 1 egg, beaten


  • 1/4 cup frozen apple juice, thawed
  • 1/4 teaspoon cinnamon
  • 1 teaspoon cornstarch


  1. Heat oven to 375 degrees F.

Crust and Base

  1. Bake crust for 15 minutes.


  1. Stir sour cream and sweetened condensed milk together until smooth.
  2. Stir in vanilla and cinnamon, then add egg and stir until well-combined.
  3. Pour into baked crust, up to 1/4 inch from the top.
  4. Bake 30 minutes, until set.
  5. Cool completely.
  6. Melt butter in a skillet over medium heat. Add apples and stir until tender, about 5 minutes.
  7. Add water and cook until very soft, about 10 more minutes. Sprinkle with brown sugar and toss to coat. Cool slightly.


  1. Stir juice, cinnamon and cornstarch together in a small pan over medium heat. Bring to a boil, stirring, then reduce heat and continue cooking until thickened.
  2. Arrange apple slices on top of custard; drizzle with glaze.
  3. Refrigerate.


Photo credit: (c) Can Stock Photo / g215

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