Apple Custard Pie with Cinnamon and Raisins

Ingredients

• 1 (23 cm)unbaked pie crust
• 4–5 mediumapples, peeled, cored and sliced about 2 cm thick
• 150 g (¾ cup)white sugar
• 1 tablespoonground cinnamon
• 57 g (¼ cup)butter
• 3eggs, beaten
• 30 ml (2 tablespoons), optionalapple juice
• 60 g (½ cup)plain flour
• 1 tablespoonvanilla extract
• 75 g (½ cup)raisins

Instructions

1. 1

   Heat the oven

   Preheat the oven to 200°C (390°F).

2. 2

   Season the apples

   Take ¼ cup of the sugar and mix it with the cinnamon. Toss the mixture with the sliced apples, then set them aside.

3. 3

   Fill the pastry

   Press the pastry into the base and up the sides of a 23 cm pie plate, fluting the edge if you like. Arrange the apple slices in overlapping layers, starting around the outside and working towards the centre.

4. 4

   Mix the custard

   In a medium bowl, beat the butter with 2/4 cup sugar until smooth. Beat in the eggs one at a time until the mixture is light and fluffy, then stir in the flour, apple juice and vanilla. Mix in the raisins and pour the mixture over the apples.

5. 5

   Bake the pie

   Bake for 10 minutes, then lower the oven temperature to 175°C (325°F) and bake for a further 50 minutes. The apples should be soft and the custard set in the centre. Cool completely before slicing and serving.

6. 6

   Serve with ice cream

   Serve the pie warm with your favourite vanilla ice cream.

What is apple custard pie?

Apple pie is a familiar American dessert, often made with fruit baked in pastry. This version adds a sweet, egg-based custard and raisins, giving the filling a softer, more pudding-like finish.

Cinnamon-coated apples form the base, while the custard mixture settles around them as it bakes. Overlapping the slices helps make a neat, generous layer in each piece.

Nutrition and macros by portion

The nutrition label shows one serving as written: 259 calories, 3g protein, 46g carbs, 7g fat.

The apples, sugar, flour and pastry provide most of the carbohydrates, while butter contributes fat and the eggs add some protein. Serve a slice with a modest scoop of vanilla ice cream, or pair it with an unsweetened drink to keep the rest of the plate simple.

Choosing and preparing the apples

Apple slices: Cut them to a similar thickness so they soften at roughly the same rate. The recipe calls for peeled and cored apples, sliced about 2 cm thick.

Cinnamon sugar: Toss the fruit thoroughly so the spice and sugar coat the slices before they go into the crust.

Building the filling

Pastry base: Press the crust into the pie plate and up the sides, taking care not to leave gaps around the base. Fluting the edge is optional.

Custard mixture: Beat the butter and sugar until smooth, then add the eggs one at a time. Stir in the flour, juice and vanilla before folding through the raisins, and pour this mixture over the arranged apples.

Baking and checking doneness

Two temperatures: Start at 200°C for 10 minutes, then reduce the oven to 175°C for the remaining 50 minutes. The initial hotter bake is followed by a gentler finish.

Doneness: The apples should be soft and the custard should look set in the centre. Let the pie cool completely before cutting, so the filling has time to settle.

Getting tidy slices

Cooling: Slicing while the pie is hot can leave the custard loose and the layers harder to distinguish. Allow the pie to cool completely as directed.

Serving: The recipe suggests serving it warm with vanilla ice cream. If it has cooled fully, warm individual slices gently before adding the ice cream.

What to serve alongside

Vanilla ice cream: Its cool, creamy texture pairs naturally with the spiced apples and custard. Add it to each slice just before serving.

A simpler plate: The pie is sweet and filling on its own, so it also works well served without another accompaniment.

Recipe notes & tips

• Slice the apples to an even thickness so they cook consistently.
• Arrange the apples from the outside towards the centre for an even layer.
• Add the eggs one at a time, beating after each addition.
• Check that the centre is set and the apples are soft before taking the pie out.
• Cool the pie completely before slicing for cleaner portions.
• Serve with vanilla ice cream while the pie is warm.

Variations

• More spice: Add a little extra cinnamon to the apples if you prefer a stronger spiced flavour.
• Juicier filling: Include the optional apple juice in the custard mixture.
• No raisins: Leave out the raisins for a smoother filling.
• Different apples: Use a mix of apple varieties for a balance of sweet and tart flavours.
• Fluted edge: Crimp the pastry edge before filling for a decorative finish.

Common mistakes to avoid

• Uneven apple slices: Cut them to a similar thickness so some pieces do not stay firm while others soften.
• Gaps in the crust: Press the pastry firmly into the base and sides of the pie plate.
• Adding eggs all at once: Beat them in one at a time to keep the mixture light and even.
• Skipping the temperature change: Lower the oven to 175°C after the first 10 minutes as directed.
• Cutting too soon: Cool the pie completely so the custard can set before slicing.
• Overbaking: Check for soft apples and a set centre rather than relying only on colour.

How to store

Cover and refrigerate leftover pie once cool, and eat within 3–4 days. Reheat individual slices gently in the oven or microwave, or serve them chilled.

Frequently asked questions