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For The Filling:
2 Tablespoons butter
2 pounds apples -- baking such as Pink Lady or Honeycrisp peeled, cored and thinly sliced (4 to 6 total)
4 Tablespoons sugar
1 Tablespoon dark rum
1/4 teaspoon table salt -- divided
2 eggs
2 egg yolks
1 cup heavy cream
1/2 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon nutmeg
For the Crust:
1 9" pie crust -- blind baked
For the Almond Topping:
1 cup almonds -- sliced
1/3 cup sugar
2 Tablespoon butter -- softened
pinch table salt
Blind Bake the crust
For the pie, Preheat the oven to 325F.
Melt the 2 tablespoons utter in a large saute pan over medium heat. Add apples and the 2 tablespoons of sugar; saute until apples are soft but not
mushy, 8 to 10 minutes. Stir in rum and 1/8 teaspoon of salt. Spread apples over the bottom of the blind baked pie crust.
Whisk together eggs, egg yolks, cream, the 1/2 cup sugar, vanilla, nutmeg, and the remaining 1/8 teaspoon salt; pour over apples in pie crust.
Bake pie until custard is barely set in center, about 30 minutes.
Combine the almonds, the 1/3 cup sugar, and the remaining 2 tablespoons butter in a bowl. Remove pie from the oven; sprinkle pie with topping
Cover pie with a pie shield if the edge of the crust seems to be over-browning.
Return pie to oven; bake until custard is almost set but still slightly jiggly in the center, 15 to 20 minutes more.
Completely cool pie before slicing or chill pie, then bring it to room temperature when ready to serve.
MAKE AHEAD DIRECTIONS:
This pie absolutely must be made ahead, and a day ahead is best. The custard needs time to cool and set completely before it can be sliced. Bring pie
to room Temperature before serving.
2 Tablespoons butter
2 pounds apples -- baking such as Pink Lady or Honeycrisp peeled, cored and thinly sliced (4 to 6 total)
4 Tablespoons sugar
1 Tablespoon dark rum
1/4 teaspoon table salt -- divided
2 eggs
2 egg yolks
1 cup heavy cream
1/2 cup sugar
1 teaspoon vanilla extract
1/8 teaspoon nutmeg
For the Crust:
1 9" pie crust -- blind baked
For the Almond Topping:
1 cup almonds -- sliced
1/3 cup sugar
2 Tablespoon butter -- softened
pinch table salt
Blind Bake the crust
For the pie, Preheat the oven to 325F.
Melt the 2 tablespoons utter in a large saute pan over medium heat. Add apples and the 2 tablespoons of sugar; saute until apples are soft but not
mushy, 8 to 10 minutes. Stir in rum and 1/8 teaspoon of salt. Spread apples over the bottom of the blind baked pie crust.
Whisk together eggs, egg yolks, cream, the 1/2 cup sugar, vanilla, nutmeg, and the remaining 1/8 teaspoon salt; pour over apples in pie crust.
Bake pie until custard is barely set in center, about 30 minutes.
Combine the almonds, the 1/3 cup sugar, and the remaining 2 tablespoons butter in a bowl. Remove pie from the oven; sprinkle pie with topping
Cover pie with a pie shield if the edge of the crust seems to be over-browning.
Return pie to oven; bake until custard is almost set but still slightly jiggly in the center, 15 to 20 minutes more.
Completely cool pie before slicing or chill pie, then bring it to room temperature when ready to serve.
MAKE AHEAD DIRECTIONS:
This pie absolutely must be made ahead, and a day ahead is best. The custard needs time to cool and set completely before it can be sliced. Bring pie
to room Temperature before serving.
