With this delicious apple custard pie, the apples are placed in a pudding, which is then baked in the oven. That gives you that sweet exterior, with a creamy filling with fresh apple. A party will be on your plate so delicious.
And then it happens… my birthday. And there has to be a party and a cake. And because my birthday is in the fall, apple pie is a logical choice.
This recipe is based on a recipe from Hilda Huiskamp. In 2006 she won a contest with this recipe. And indeed the recipe is delicious. Fresh, sweet, and creamy.
- If you don't have vanilla-extract you can exchange this with 1 sac (20 grams) of vanilla sugar.
- Tarts and pies are best baked in a convectional oven. If you don't have that you can use a conventional oven and lower the temperature.
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Delicious apple pie
Pas met de knoppen het aantal personen aan.
Equipment
- Springform 11 inch diameter (26 cm)
Ingredients
Dough
- 250 grams flour
- 2 teaspoons baking powder
- 1 egg size L
- 125 grams sugar
- 150 grams butter room temperature
Filling
- 1000 grams apples sour apples like Granny Smith
- 40 grams custard
- 1 teaspoon vanilla-extract
- 750 mL cream
- 125 grams sugar
Instructions
Preparation
- Preheat the oven to 355 degrees Fahrenheit (180 degrees Celsius). Place the rack at ⅓ from the bottom.
- Cover the baking form with baking paper (including the side walls).
Dough
- Form a dough by kneading flour, sugar, baking powder, egg, and butter.
- Wrap the dough in plastic foil and let the dough rest for 30 minutes in the refrigerator.
- Roll the dough into a circle with a diameter of 13½ inches (34 cm).
- Place the dough in the baking form and remove the excess dough with a knife.
- Peel the apples and remove the core.
Filling
- Cut every apple into 8 pieces.
- Put the apple pieces vertically on the dough and fill the form as well as possible.
- Measure ¾ cup (150 ml) of cream and pour it into a bowl.
- Add the sugar, custard, and the vanilla-extract and whisk well.
- Bring the rest of the cream to a boil.
- Take off the heat and whisk the custard mixture in it.
- Whisk very well and put back on low heat.
- Warm until the custard thickens.
- Pour the custard over the apple parts.
Baking
- Place the springform in the oven.
- Check regularly if the top isn't browning too much. If so place aluminum foil on top until the baking time is done, after 70 minutes.
- Take the pie out of the oven and let it cool down until room temperature.
- Then put the pie in the refrigerator and let it stiffen for about 3 hours or more.
Notes
- If you don't have vanilla-extract you can exchange this with 1 sac (20 grams) of vanilla sugar.
- Tarts and pies are best baked in a convectional oven. If you don't have that you can use a convectional oven and lower the temperature.
yummychunklet says
Your pie crust looks fantastic!
Toni says
This is seriously amazing! Totally irresistible! Everyone at my house loved it.
Andréa says
Thank you Toni!