Indulge in the classic elegance of a French Custard Apple Pie, also known as Flan Parisien. This dessert is a delightful combination of velvety custard and tender apples, baked to perfection in a flaky crust. It’s a treat that captures the essence of French patisserie, making it perfect for special occasions or as a sweet finish to any meal.
My family has a deep love for French desserts, and this French Custard Apple Pie quickly became a cherished recipe in our home. The first time I made it, I remember the warm aroma filling the kitchen as the custard set in the oven, creating an irresistible pull for everyone in the house. My husband couldn’t resist sneaking a slice before it fully cooled, and it’s now a staple for every family gathering. The creamy custard and soft apples make each bite feel like a little piece of Parisian heaven, and it’s one of those desserts that brings joy every time I make it.
Why This French Custard Apple Pie?
- Silky Smooth Custard: This pie features a rich and creamy custard base, made with a perfect blend of eggs, milk, and cream, delivering a smooth texture that melts in your mouth.
- Tender Apples: Thinly sliced apples add a delightful sweetness and a touch of tartness, perfectly complementing the custard’s richness.
- Classic French Flavors: Infused with vanilla, this dessert brings the authentic taste of a traditional French patisserie to your kitchen.
- Versatile Serving Options: Enjoy it warm straight from the oven, or chilled for a refreshing treat—the pie’s flavor and texture remain exquisite either way.
Ingredients:
For the French Custard Apple Pie:
- 95 g (¾ cup) all-purpose flour or cake flour
- 134 g (⅔ cup) white granulated sugar
- 2.5 g (½ tsp) salt
- 5 large eggs
- 240 ml (1 cup) whole milk (full-fat)
- 240 ml (1 cup) heavy cream (whipping cream)
- 10 ml (2 tsp) vanilla extract
- 2 medium apples, thinly sliced to about 3 mm (⅛ inch) thickness
Directions:
- Prepare the Batter: In a large mixing bowl, combine the flour, sugar, and salt. Whisk together until well combined. Add the eggs, milk, cream, and vanilla extract to the dry ingredients. Continue whisking until the mixture is smooth and free of lumps.
- Chill the Batter: Cover the bowl and refrigerate the batter for at least 1 hour. This chilling time allows the flavors to meld and the batter to thicken slightly.
- Preheat the Oven: Once the batter is chilled, preheat your oven to 170°C (325°F) or 150°C (for fan-assisted ovens).
- Prepare the Baking Pan: Line a 19 cm (7.5 inch) round cake pan with parchment paper, ensuring that the parchment hangs over the sides for easy removal after baking.
- Assemble the Pie: Give the chilled batter a gentle stir to reincorporate any settled flour. Pour the batter into the prepared baking pan. Arrange the apple slices evenly over the top of the batter.
- Bake: Place the pie in the preheated oven and bake for 35-40 minutes. The pie is done when a skewer inserted into the center comes out clean.
- Cool and Serve: After baking, remove the pie from the oven and let it cool in the pan for 15-20 minutes. This resting time allows the custard to set further. Using the overhanging parchment paper, carefully lift the pie out of the pan. Slice and serve warm, or refrigerate and serve chilled.
Notes:
- Apple Variety: Choose apples that hold their shape well during baking, such as Granny Smith or Honeycrisp, to maintain a pleasant texture in the pie.
- Baking Tip: If you notice the top of the pie browning too quickly, cover it loosely with aluminum foil during the last 10-15 minutes of baking.
- Storage: Store any leftovers in an airtight container in the refrigerator for up to 3 days. This pie is delicious when served cold, making it a perfect make-ahead dessert.
