Apple Walnut Custard Pie

September 16, 2010
2 Ratings
  • Serves 9" pie
Author Notes

This is the one pie I always want to make when the cool weather rolls around. For years I’ve had a version of it written in my recipe book, and it has evolved into this. I can’t remember where I got the original, which had more sugar, different flavorings & spices, no buttermilk, and no top crust. See note on Chicken & Kielbasa Pie just posted. I had to chuckle at this one, too ;) - SallyCan —SallyCan

Test Kitchen Notes

This pie's walnut and lattice top are very pretty. The little bit of tartness from the buttermilk and sour cream adds a wonderful contrast to the sweetness of the caramelized apples. Don't worry if you have extra custard, just fill until your pie is full. – Stephanie —The Editors

What You'll Need
  • Pie Crust
  • 1 1/3 c whole wheat pastry flour
  • 2 2/3 c all purpose flour
  • 1 c cold butter, cut in small pieces
  • 1/2 c vegetable oil (or lard)
  • ½ - 1 c ice water
  • Pie filling
  • 4 – 5 C apples, peeled and sliced ¼ - ½”, enough to fill your pie pan, mixed with
  • 2 T butter
  • 3 T brandy
  • 3 T sugar
  • 2 eggs
  • ½ c sugar
  • ½ c sour cream or plain yogurt
  • ½ c buttermilk
  • ¼ c heavy cream
  • 2 tsp lemon zest
  • ½ tsp nutmeg
  • ¼ tsp ginger
  • 1 c chopped walnuts
  • 1 ½ T flour
  • 1/2 c brown sugar
  • 1 tsp cinnamon
  • 2 T softened butter
  • 1 T cream or milk
  • 1-2 T sugar or turbinado sugar
  1. Pie Crust: Mix together flours Cut in butter and oil until it resembles coarse crumbs
  2. Add water. Give it a stir or two with a fork, and then bring it together with your hands, being careful not to mix it too vigorously.
  3. Wrap dough in plastic wrap and chill at least 30 minutes before rolling out.
  4. Preheat oven to 400 Roll bottom crust, place in pan, fluting edges. Roll bottom crust, place in pan, fluting edges. Keep top crust wrapped and refrigerated until ready to use. Chill in refrigerator for 10 minutes
  5. Prick bottom crust with a fork and partially bake for 15 minutes Remove from oven and cool to room temp. Turn oven to 350
  6. Prepare filling: In large frying pan, melt 2 T butter. Add apples and cook over medium heat for 2 or 3 minutes. Add brandy and cook until it is almost evaporated. Add sugar, cook 2 or 3 minutes more, until they start to brown up a bit. Put apples into partially baked pie shell
  7. Beat eggs with sugar. Add sour cream or yogurt, buttermilk, and heavy cream. Mix in lemon zest, nutmeg, and ginger. Pour over apples in pie shell.
  8. Mix flour, and then sugar and cinnamon, into walnuts. Blend in softened butter. Distribute evenly over apples and cream mixture.
  9. Roll out top crust. Cut into strips and place across top of pie, weaving into a lattice, and gently pressing into top edge, being careful not to break partially baked bottom crust.
  10. Bake at 350 for 25 minutes. Brush lattice and top edge of crust with cream and sprinkle with sugar. Bake for another 10 – 20 minutes. Cool pan on a rack.
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See what other Food52ers are saying.

  • Mimi Pantuhova
    Mimi Pantuhova
  • mrslarkin
  • SallyCan
  • monkeymom
  • Midge

10 Reviews

Mimi P. October 30, 2017
I used 1/2 almond flower , used 1/2 milk instead of buttermilk, 1/2 c apple cider instead of cream and no brown sugar. Lighter and more delicious.
mrslarkin September 16, 2010
Wow, this sounds fantastic!!!! You are a master weaver!
SallyCan September 18, 2010
Thanks! It's not too difficult~just start in the middle and alternate directions as you move to the edges ;)
SallyCan September 16, 2010
Thank you all for your nice words :) Another note about the custard~ it can be made with even less sugar, if your're so inclined. It is also nice just poured over sliced apples or pears, in a buttered dish, with a sprinkling of cinnamon sugar on top, and baked until set.
AntoniaJames September 18, 2010
Sounds delish!!
monkeymom September 16, 2010
What a beauty! I can't wait to try this!
Midge September 16, 2010
This sounds and looks delicous.
Sagegreen September 16, 2010
Yum, custard, too!
TiggyBee September 16, 2010
SallyCan September 16, 2010
Thanks~I hope that you'll get to try it!