Comments on: Apple Custard Pie https://www.thebakerchick.com/brown-butter-apple-custard-pie/ Baking up a delicious life. Thu, 09 Apr 2026 14:13:03 +0000 hourly 1 By: Kat B https://www.thebakerchick.com/brown-butter-apple-custard-pie/#comment-264544 Sat, 22 Feb 2025 20:56:57 +0000 http://www.the-baker-chick.com/?p=6553#comment-264544 ***** As I checked this recipe out I read lots of sounds good I want to make it or it sounds amazing. Well I thought it sounded so amazing I did make it. IT IS AMAZING . I did add about a teaspoon of sugar to the apple filling other than that I did what it said. I was worried because it calls for 9” pan I had 9” but deep dish. I had to take some of apples out to allow for the custard and topping. I think a 10” would also work. For those that asked will half and half work it may but it might make it a bit runny get the heavy cream so worth it.
Going to get a piece of my pie and a scoop of vanilla beans ice cream. Thank you so much for this great recipe it’s a keeper.

]]> By: DG Club https://www.thebakerchick.com/brown-butter-apple-custard-pie/#comment-264513 Fri, 21 Feb 2025 21:04:00 +0000 http://www.the-baker-chick.com/?p=6553#comment-264513 This Brown Butter Apple Custard Pie looks absolutely divine! I love the combination of flavors and the idea of using brown butter adds such a rich depth. Can’t wait to try making this for our family gathering! Thanks for sharing the recipe!

]]> By: Audra https://www.thebakerchick.com/brown-butter-apple-custard-pie/#comment-261401 Tue, 24 Sep 2024 19:06:45 +0000 http://www.the-baker-chick.com/?p=6553#comment-261401 In reply to Tasha.

You can blind bake if you’d like! I would line with parchment or foil- fill with pie weights or dried beans, and then bake at 375 for 15 minutes. Take the lining and weights out and bake for 5-10 more minutes.

]]> By: Tasha https://www.thebakerchick.com/brown-butter-apple-custard-pie/#comment-261400 Tue, 24 Sep 2024 17:49:44 +0000 http://www.the-baker-chick.com/?p=6553#comment-261400 In reply to phyllis ostrofsky.

So there’s no need to blind bake the crust for this pie? Is there any chance of it being soggy after baking?

]]> By: Audra https://www.thebakerchick.com/brown-butter-apple-custard-pie/#comment-248348 Tue, 22 Nov 2022 15:44:53 +0000 http://www.the-baker-chick.com/?p=6553#comment-248348 In reply to Sarah.

Hi! Half and half would work if you have that!

]]> By: Sarah https://www.thebakerchick.com/brown-butter-apple-custard-pie/#comment-248344 Tue, 22 Nov 2022 11:47:20 +0000 http://www.the-baker-chick.com/?p=6553#comment-248344 Where I am we don’t have heavy cream. Is there a substitute?

]]> By: Debra Scarlett https://www.thebakerchick.com/brown-butter-apple-custard-pie/#comment-201010 Tue, 19 Feb 2019 23:25:32 +0000 http://www.the-baker-chick.com/?p=6553#comment-201010 In reply to Lauren at Keep It Sweet.

This is the same as my grandmothers Sour Cream Apple Pie that I have been making for years. Our recipe states that you can use sour or sweet cream. I have always used sour cream and skip the extra step of pre cooking the apples. I have made this on the holidays for as long as I can remember.This is the first time I have ever seen the recipe online. Its wonderful

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