Creamy Apple Custard Impossible Pie Recipe
This Creamy Apple Custard Impossible Pie is a delightful blend of tender, thinly sliced apples and a smooth, vanilla-spiced custard baked together to create a comforting and visually stunning dessert. The unique custard baked on a bed of fruit results in a magically layered pie without the need for a traditional crust, making it an easy yet impressive choice for any occasion.
- Prep Time: 15 minutes
- Cook Time: 50 minutes
- Total Time: 1 hour 5 minutes
- Yield: 8 servings 1x
- Category: Dessert
- Method: Baking
- Cuisine: American
Ingredients
Scale
Fruit Base
- 2 medium apples, peeled, cored, and thinly sliced (Granny Smith or Gala)
Custard Batter
- 1 cup granulated sugar (or coconut sugar)
- 1/2 cup unsalted butter, melted
- 1 cup whole milk (or unsweetened oat/almond milk for dairy-free)
- 4 large eggs, room temperature
- 1 cup Bisquick baking mix (or homemade: 1 cup all-purpose flour + 1 1/2 tsp baking powder + 1/4 tsp salt)
- 2 tsp vanilla extract
- 1/2 tsp ground cinnamon (optional)
- Pinch kosher salt
Topping
- 1 tbsp granulated sugar
- Extra cinnamon or nutmeg (optional)
Instructions
- Prepare the oven and pie dish: Preheat your oven to 350°F (175°C). Butter a 9-inch pie dish or pan thoroughly, and optionally dust it with flour to help create a crisper crust base.
- Prepare the apples: Peel, core, and thinly slice the apples. If you like, toss them with a little lemon juice to prevent browning and add a slight tang. Then evenly layer the apple slices in the bottom of the prepared pie dish.
- Make the custard batter: In a large bowl, whisk together the melted butter, sugar, eggs, and vanilla extract. Whisk vigorously for about 2 minutes until the mixture is smooth and slightly frothy.
- Add dry and milk ingredients: Stir in the Bisquick baking mix (or homemade substitute), milk, cinnamon, and a pinch of kosher salt. Whisk the mixture gently until just combined; the batter should be smooth and pourable.
- Combine apples and custard: Pour the custard batter gently over the layered apples in the pie dish, making sure to distribute it evenly. Gently shake or tap the dish to help the batter settle between the apple slices.
- Add topping: Sprinkle 1 tablespoon of granulated sugar evenly over the top, followed by a dash of cinnamon or nutmeg if using.
- Bake the pie: Place the pie in the preheated oven and bake for 45 to 55 minutes. The top should turn golden and the center will be set but still jiggle slightly when gently shaken. If the edges brown too quickly, cover loosely with foil during the last 10 minutes of baking to prevent burning.
- Cool down: Remove the pie and let it cool for at least 30 minutes. This resting time allows the custard to firm up for easier slicing.
- Serve: Slice and serve the pie warm, at room temperature, or chilled according to preference. For an extra indulgence, top with whipped cream or a scoop of vanilla ice cream.
Notes
- You can substitute whole milk with unsweetened oat or almond milk to make the pie dairy-free.
- Using Granny Smith apples provides a balance of tartness; Gala apples offer a sweeter option.
- The pie can be served warm or cold and pairs wonderfully with whipped cream or vanilla ice cream.
- To prevent the apples from browning before baking, toss them in lemon juice.
- Covering the pie loosely with foil towards the end of baking helps avoid burning the crust edges.
- Allowing the pie to cool before slicing ensures neat cuts and a firmer custard texture.
Keywords: Impossible pie, apple custard pie, baking, easy dessert, custard pie, fall dessert, apple recipe
