This Apple Raisin Custard Pie is a twist on a classic custard pie with a layer of apples, pecans, and raisins underneath the custard. Made with common ingredients that you may already have in your kitchen, this recipe is beyond easy. The pie takes only a few minutes to prepare but needs to bake for an hour. The final result is a dessert that is perfect for the holiday season.
Apple Raisin Custard Pie Recipe highlights:
- This pie is adapted from Cook’s Country. Much like their Jefferson Davis Pie, this pie has two layers. The bottom layer is a mix of apples, raisins, and pecans. The top layer is a smooth, creamy custard that is flavored with cinnamon, allspice, and brown sugar.
- The crust can be homemade or store-bought. I suggest using store-bought if you are short on time since homemade pie dough needs to chill for about an hour.
- The great thing about the custard layer is it doesn’t need to be cooked on the stovetop before going into the pie. This is a huge time saver. The mixer and the oven do all the work!
I found that topping the apple raisin custard pie with a light dusting of powdered sugar gave it a nice presentation. You may want to add a dollop of whipped cream instead.
Using heavy cream and egg yolks in the custard gave it a silky and thick texture with a rich taste. The brown sugar, cinnamon, and allspice shine through and enhance the flavor of the apple layer. It reminds me of an apple pie, only creamier.
Apple Raisin Custard Pie
- 1/2 cup raisins
- 1 cup chopped Granny Smith apple
- 1/2 cup chopped pecans
- 1 homemade pie crust or packaged, chilled in pie plate for 30 minutes
- 3 tablespoons all-purpose flour
- 1 and 1/2 teaspoons ground cinnamon
- 1/4 teaspoon ground allspice
- 1/2 teaspoon salt
- 1 cup packed light brown sugar
- 1/2 cup unsalted butter softened
- 5 large egg yolks
- 1 and 1/2 cups heavy cream
Preheat the oven to 325ºF. Pulse the raisins, apples, and pecans in a food processor until finely ground. The ground mixture will form a thick paste. Transfer to the prepared pie shell and gently spread into an even layer. Return the pie shell to the refrigerator while you prepare the custard filling.
In a small bowl, combine the flour, cinnamon, allspice, and salt. Stir with a whisk. In a separate larger bowl, beat the sugar and butter on medium-low speed until combined. Beat in the yolks, one at a time, until combined. Add the flour mixture and cream. Beat until just combined, scraping down the sides of the bowl as needed.
Pour the filling over the apple paste in the prepared crust and bake until the surface is a deep brown and the center jiggles slightly when the pie is shaken, about 55 to 65 minutes. Cool the pie completely on a wire rack before serving, about 4 hours. Serve with a light dusting of powdered sugar or a dollop of whipped cream if desired.
The pie can be kept refrigerated for up to 2 days covered in plastic wrap.
Adapted from Cook's Country.