Instructions
- Prepare the Apples:
- Thinly slice the apples and toss them with lemon juice, sugar, cinnamon, and nutmeg in a large bowl. Set aside to let them release some juice.
- Make the Batter:
- In a mixing bowl, whisk together the eggs and sugar until pale and frothy.
- Add milk, heavy cream, vanilla extract, and a pinch of salt. Whisk to combine.
- Gradually sift in the flour, stirring until smooth and lump-free.
- Assemble the Pie:
- Preheat the oven to 350°F (175°C).
- If using a crust, line a pie dish with the pastry and prick the bottom with a fork.
- Arrange the apple slices evenly in the pie dish, ensuring they are layered generously to create a tall, apple-packed pie.
- Pour the Batter:
- Slowly pour the custard batter over the apples, letting it fill in the gaps between the slices.
- Bake the Pie:
- Bake in the preheated oven for 40–50 minutes, or until the top is golden and the custard is set. A toothpick inserted into the center should come out clean.
- Let the pie cool slightly before serving.
Serving Suggestions:
- Serve warm with a scoop of vanilla ice cream or a dollop of whipped cream.
- Sprinkle with powdered sugar for an elegant touch.
Tips:
- Use firm apples for the best texture and prevent them from turning mushy.
- For a caramelized topping, sprinkle a little sugar on top during the last 10 minutes of baking.
This pie is irresistibly creamy, with a delightful apple-forward flavor. It’s so easy to make, you’ll find yourself baking it again and again! 🍎✨