There’s something magical about the combination of soft, baked apples and silky vanilla custard wrapped in a buttery golden crust.

This Apple Custard Pie is everything you want in a dessert — delicate, comforting, and just sweet enough to feel like home.

Inspired by cozy autumn afternoons but perfect all year round, this pie brings together the gentle spice of cinnamon, the creaminess of homemade custard, and the natural sweetness of apples. Whether served warm or chilled, it’s a showstopper for any family gathering, Sunday lunch, or holiday table.

A dusting of powdered sugar, a sprinkle of cinnamon, and you’ve got a slice of nostalgia on your plate.

Crockery & ingredients I love using—find them all here: My Mediterranean Greek Pantry

For the crust:

1 ½ cups (190 g) all-purpose flour

½ cup (115 g) cold unsalted butter, cubed

¼ cup (50 g) granulated sugar

1 egg yolk

2–3 tbsp cold water

Pinch of salt

For the custard filling:

2 cups (500 ml) whole milk

3 egg yolks

¼ cup (30 g) cornstarch

½ cup (100 g) granulated sugar

1 tsp vanilla extract

Zest of 1 lemon (optional for brightness)

For the apple topping:

2 apples (e.g., Gala or Fuji), thinly sliced

1 tbsp lemon juice

1 tbsp brown sugar

½ tsp cinnamon

Powdered sugar for dusting (optional)

Directions

In a bowl, mix the flour, sugar, and salt. Add cold butter and rub it in with your fingertips or a pastry cutter until crumbly.

Add egg yolk and cold water, mixing just until dough comes together.Wrap and chill the dough for 30 minutes.

Roll out the dough and press into a tart or pie pan (about 9 inches).

Prick the bottom with a fork, line with parchment paper, and fill with baking weights.

Bake at 180°C (350°F) for 15 minutes, remove weights, and bake another 10 minutes until lightly golden.

In a saucepan, whisk together the egg yolks, sugar, and cornstarch.Gradually add the milk, whisking until smooth.Heat gently over medium-low, stirring constantly until thickened (about 5–7 minutes).

Remove from heat, stir in vanilla (and lemon zest if using). Let it cool slightly.

Pour the custard into the pre-baked crust and smooth the top. Toss the apple slices in lemon juice, brown sugar, and cinnamon.

Arrange the apples on top of the custard in a circular pattern.

Bake the assembled pie at 175°C (350°F) for 25–30 minutes until apples are tender and edges golden.

Let the pie cool to room temperature. Dust with powdered sugar before serving..

Tip: Serve chilled or at room temperature — perfect with a cup of Greek coffee or a scoop of vanilla gelato!