Brown Butter Apple Custard Pie
Yield: 1 9 inch pie
For the apples:
  • 4 medium-sized tart and firm apples, peeled and sliced (about 5 cups)
  • ¼ cup butter
  • 1 teaspoon ground cinnamon
  • ½ teaspoon ground nutmeg
  • ¼ teaspoon ground ginger
For the custard:
  • 1 cup heavy cream
  • ⅔ cup sugar
  • 1 egg
  • 4 tablespoons flour
  • 1 teaspoon vanilla extract
  • ¼ teaspoon salt
For the topping:
  • ½ cup all purpose flour
  • ½ cup brown sugar
  • 1 teaspoon cinnamon
  • 3 tablespoons cold butter- cubed.
  1. Preheat oven to 375F.
For the apples:
  1. In a medium-large sized saucepan, brown the butter over medium-high heat. (Once it is melted stir constantly until it is a toasty golden brown with dark specks.
  2. Add the spices into the butter and then gently add the apple slices, tossing in the butter spice mixture.
  3. Cook for about 5 minutes, or until apples have softened just slightly. Remove from heat and set aside.
For the custard:
  1. Whisk all the heavy cream, egg and vanilla extract until smooth. Add the sugar, flour and salt. Whisk until creamy and lump-free. Set aside.
For the topping:
  1. In a medium-sized bowl, combine the flour, brown sugar and cinnamon. Add the butter and use your hands to work it into the dry ingredients until it is crumbly with no pieces bigger than a pea.
To assemble:
  1. Roll out the pie crust and fit it into a 9 inch pie pan, crimping the edges with your fingers, the back of a knife, or a fork.
  2. Spread the apples evenly into the bottom of the crust. Pour the custard over the apples and sprinkle the crumb topping over the custard.
  3. Bake for 40-45 minutes, or until the crust is golden and the crumb topping is crisp with the filling bubbling around the edges.
  4. Let cool on a wire rack and enjoy warm or let cool completely and chill before serving.
Recipe by The Baker Chick at