French Apple-Custard Pie

Name: French Apple-Custard Pie
Ingredients: FOR THE FILLING; 2 tablespoons unsalted butter; 2 lbs baking apples, such as pink lady peeled, cored, and thinly sliced (4-6 apples) or 2 lbs honeycrisp apples, peeled, cored, and thinly sliced (4-6 apples); 2 tablespoons sugar; 2 tablespoons dark rum (optional); 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 ground nutmeg; FOR THE CRUST; 1 9-inch pie shell (placed in glass pie plate); FOR THE ALMOND TOPPING; 1 cup sliced almonds; 1/3 cup sugar; 2 tablespoons unsalted butter, softened; 1 pinch table salt

19 ingredients

1 steps

Ingredients

FOR THE FILLING
2 tablespoons unsalted butter
2 lbs baking apples, such as pink lady peeled, cored, and thinly sliced (4-6 apples) or 2 lbs honeycrisp apples, peeled, cored, and thinly sliced (4-6 apples)
2 tablespoons sugar
2 tablespoons dark rum (optional)
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 ground nutmeg
FOR THE CRUST
1 9-inch pie shell (placed in glass pie plate)
FOR THE ALMOND TOPPING
1 cup sliced almonds
1/3 cup sugar
2 tablespoons unsalted butter, softened
1 pinch table salt

Directions

1

["FOR THE APPLES & FILLING:", "Preheat oven to 325\u00b0.", "Melt the 2 tablespoons butter for the apple filling in a large saute pan over medium heat.", "Add apples and 2 tablespoons sugar; saute until apples are soft but not mushy, 8 to 10 minutes.", "Remove from heat & stir in rum and 1/8 teaspoons salt.", "Spread apples over the bottom of the prebaked pie crust.", "Thoroughly whisk together this mixture before pouring it over the apples in the crust: eggs, egg yolks, cream, 1/2 cup sugar, vanilla, nutmeg, and remaining 1/8 teaspoons salt; pour over apples in pie crust.", "Bake pie until custard is barely set in center, about 30 minutes.", "FOR THE ALMOND TOPPING:", "Combine almonds, 1/3 cup sugar, and remaining 2 tablespoons butter for the almond topping 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 overbrowning.", "Return pie to oven; bake until custard is almost set but still slightly jiggly in the center, 15-20 minutes more.", "Completely cool pie before slicing, or chill pie, then bring it to room temperature when ready to serve.", "*Use a pie shield to prevent pie crust from burning. You can buy a premade shield or make your own. Fold a 9\" piece of 36\"" wide foil into thirds so it measures 3x36\"". Wrap it around the edge of the pie