Apple Cream Pie

Forget the top crust. This apple pie pours two cups of half-and-half mixed with melted butter directly over the spiced apples, creating a rich custard that bakes right into the fruit. The result is somewhere between a traditional pie and an apple clafoutis, with sliced apples suspended in a creamy, spiced filling.

Four cups of thinly sliced apples go straight into an unbaked pie shell, then get dusted with sugar, flour, cinnamon, and a full teaspoon of nutmeg. That amount of nutmeg is generous and intentional. It pairs with the cream the way it does in a good eggnog, adding a warm, aromatic note that cinnamon alone can’t deliver.

The cream-and-butter mixture pours over everything and seeps between the apple slices as the pie bakes. The flour in the spice mixture thickens the cream just enough to set into a soft custard that holds when sliced, while the apples soften into tender, spice-coated layers.

No lattice work, no crumb topping, no fuss. The open face lets the cream bubble and the edges of the apples brown slightly, giving the surface a rustic, golden look.

Pro Tips

• Slice the apples thin and uniform. Thick slices won’t cook through in 35 minutes and will leave you with crunchy spots in the custard
• Use a firm baking apple like Granny Smith or Honeycrisp. Soft apples dissolve into the cream and lose all texture
• Place the pie on a baking sheet to catch any cream that bubbles over the edges
• Let it cool for at least 20 minutes before slicing. The custard needs time to set or it runs everywhere

Variations

• Brown sugar version: Replace white sugar with packed brown sugar for a deeper, more caramel-like sweetness
• Bourbon cream: Stir a tablespoon of bourbon into the cream mixture before pouring for a boozy, warming note
• Streusel top: Sprinkle a handful of oat streusel over the apples before baking for added texture and crunch