French Custard Pie

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French Custard Pie

If you’ve never had a French custard pie before, this one’s a beautiful place to start. It’s soft, creamy, and just sweet enough—with a texture that lands somewhere between a flan and a baked pudding. Add thin slices of apple, and you’ve got a comforting, old-world dessert that’s simple but impressive in that understated, “how is this so good?” kind of way.

It’s the kind of pie you don’t see every day, but once you try it, it sticks with you.

What Makes This Pie Special?

French custard pie, also known as Flan Parisien, is traditionally baked in a pastry shell. But in this version, we keep it crustless. That means fewer steps, fewer ingredients, and a lighter feel. The apples on top soften as they bake, adding just enough fruitiness to balance the silky custard.

It’s rustic and elegant at the same time—perfect with a cup of tea or coffee in the afternoon, or as a light dessert after dinner.

This pie is also a make-ahead dream. It slices clean once chilled, travels well, and the flavor gets even better the next day.

Frequently Asked Questions

Can I use a crust if I want to?
Absolutely. You can line the pan with a pre-baked tart crust or shortcrust pastry if you want more structure. Just make sure it’s baked and cooled before you pour in the custard.

Do I have to chill the batter?
It’s highly recommended. Chilling helps the flour fully absorb the liquid and makes the texture smoother when baked. You’ll get a more even, set custard with fewer air bubbles.

What kind of apples should I use?
Any variety that holds up to baking will work well—Gala, Honeycrisp, Golden Delicious, or Fuji are all good choices. Slice them thin so they soften nicely in the oven.

Can I skip the apples?
Sure! If you’re after the traditional French custard pie experience, you can leave the apples out completely and just bake the custard on its own.

Ingredients You’ll Need

You only need a few basics to make this dessert:

  • ¾ cup all-purpose flour
  • ⅔ cup granulated sugar
  • ½ teaspoon salt
  • 5 large eggs
  • 1 cup whole milk
  • 1 cup heavy cream
  • 2 teaspoons vanilla extract
  • 2 medium apples, thinly sliced

How to Make French Custard Pie with Apples

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