A juicy crustless dessert: tender spiced apples are baked under a velvety custard until the center is delicately set and the top turns golden. The pudding pie is lovely warm or chilled, and the fragrant apple syrup turns each slice into a small celebration.
Ingredients
Apple filling
- Apples — 1.8 lb | 800 g
- Unsalted butter — 1.8 oz | 50 g
- All-purpose flour — 2 tbsp | 20 g
- Brown sugar — 0.6 cup | 120 g
- Water — 0.5 cup | 120 ml
- Lemon juice — 2 tbsp
- Cinnamon — 1 tsp
- Ground nutmeg — 1/4 tsp
- Ground ginger — 1/4 tsp
Custard
- Milk — 1 cup | 240 ml
- 35% heavy cream — 0.8 cup | 200 ml
- Unsalted butter — 0.7 oz | 20 g
- Sugar — 1/4 cup | 50 g
- Eggs — 4
- Vanilla extract — 1 tsp
- Cinnamon — 1 tsp
- Ground nutmeg — 1/4 tsp
- Ground ginger — 1/4 tsp
- Salt — a pinch
Step-by-step recipe
- Preheat the oven to 338°F | 170°C. Prepare a 9–9.5 in | 22–24 cm baking dish: line the bottom with parchment.
- Filling: melt 1.8 oz | 50 g butter in a saucepan over medium heat. Add the flour, cinnamon, nutmeg and ginger, then stir quickly into a smooth paste, 30–60 seconds.
- Add the brown sugar, sliced apples, water and lemon juice. Cover and cook for 10–15 minutes, stirring occasionally, until the apples are tender.
- Remove from the heat. Drain the apples through a sieve, reserving the aromatic liquid for serving; if you like, reduce it to a light syrup.
- Spread the apples in the prepared dish and level the surface.
- Custard: combine the milk, cream, 0.7 oz | 20 g butter, sugar, vanilla, cinnamon, nutmeg, ginger and salt in a saucepan. Warm over low heat until the butter melts, without letting it boil.
- Lightly whisk the eggs. Gradually pour in the warm milk-and-cream mixture in a thin stream, whisking constantly so the eggs do not curdle.
- For a perfectly smooth custard, strain it through a sieve and skim off any foam.
- Pour the custard over the apples. Gently tap the dish on the counter to release air bubbles.
- Bake for 30–40 minutes at 338°F | 170°C, until the center still has the faintest wobble and the top is golden.
- Cool for 15–20 minutes. Serve warm, drizzled with the reduced apple syrup.
Nutritional value per serving
| Calories | ≈ 350 kcal |
| Protein | ≈ 6 g |
| Fat | ≈ 19 g |
| Carbohydrates | ≈ 39 g |
| Fiber | ≈ 2.5 g |
| Sugar | ≈ 31 g |
| Sodium | ≈ 80 mg |
FAQ
Which apples are best?
Firm sweet-tart apples work beautifully: Granny Smith, McIntosh or Pink Lady. For the most balanced flavor, combine tart and sweet apples in equal parts.
Can I replace the cream?
Yes. Use cream with 20–33% fat. If you use milk only, add 1 tbsp cornstarch to the custard and heat until lightly thickened, without boiling.
How do I store and reheat the pudding pie?
Keep it refrigerated for up to 3 days, covered with film. Reheat at 300°F | 150°C for 10–12 minutes or in short bursts in the microwave. Serve the syrup separately.
📹 Watch the video recipe in our Telegram channel: @alwaysyummy
Tips and variations
- Texture: for a tender center, take it out while the middle still has a slight wobble — it will finish setting as it cools.
- Gluten-free: replace the 2 tbsp | 20 g flour in the filling with 1 tbsp corn starch | 10–12 g cornstarch, stirring it into the melted butter.
- Pan: ceramic or glass gives the most even bake; in a metal pan, the baking time may be 3–5 minutes shorter.
- Spices to taste: halve the cinnamon for a softer aroma, or add a pinch of cardamom.
- Add-ins: a handful of raisins or cranberries adds a bright note. Serve with vanilla ice cream or whipped cream.
- Make-ahead: the apple filling can be prepared a day ahead, chilled, and assembled just before baking.