Howard's Delicious Apple Pie

This apple pie isn’t your standard fruit-and-sugar filling. A custard made from half-and-half, beaten egg, and cornstarch gets poured over the apples before baking, creating a silky, creamy layer that fills every gap between the slices as it sets. It’s a cross between a traditional apple pie and a French apple custard tart.

Dissolving the cornstarch in water first before adding the cream and egg prevents lumps in the custard. This step takes 10 seconds and makes the difference between a smooth, even filling and one with starchy pockets that never dissolve.

Dotting the apples with butter before adding the top crust is an old-school technique that adds richness and helps the apples caramelize slightly during baking. The butter melts into the custard and creates little pockets of golden, buttery flavor throughout.

Chef Tips

• Red Delicious apples are sweeter and softer than baking standards like Granny Smith. They’ll break down more during baking, which works with the custard but means you won’t get firm apple slices.
• Pour the cream mixture over the apples and stir to coat before filling the pie shell. Don’t just pour it on top or it won’t distribute evenly.
• Brush the top crust with milk and sprinkle with cinnamon sugar for a golden, sparkly finish.
• Watch for the crust to turn deep golden brown. The custard sets from the outside in, so the pie needs enough time for the center to firm up.

Variations

• Use Granny Smith or Honeycrisp apples for a firmer texture and more tart contrast against the sweet custard.
• Add a splash of vanilla extract to the cream mixture for warmer, rounder flavor.
• Skip the top crust and do a crumb topping (butter, flour, brown sugar, oats) for a Dutch apple pie variation.