French Apple-Custard Pie

cuisineathome.com

Caleb Karth

subheading: INGREDIENTS FOR THE FILLING, MELT:

2 Tbsp. unsalted butter

2 lb. baking apples such as Pink Lady or Honeycrisp, peeled, cored, and thinly sliced (4 to 6 apples)

2 Tbsp. sugar

1 Tbsp. dark rum (optional)

¼ tsp. table salt, divided

1 recipe Best-Ever Pie Crust, made into a single 9-inch crust and blind-baked

2 eggs

2 egg yolks

1 cup heavy cream

½ cup sugar

1 tsp. pure vanilla extract

⅛ tsp. freshly grated nutmeg

subheading: FOR THE ALMOND TOPPING, COMBINE:

1 cup sliced almonds

⅓ cup sugar

2 Tbsp. unsalted butter, softened

Pinch of salt

subheading: TEST KITCHEN APPROVED:

subheading: TEST KITCHEN TIP:

Pink Lady apples are the best choice for this pie. They're crisp, sweet, tart, and available year-round.

Directions at cuisineathome.com

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