Recipes and Cooking Apple-Cardamom Custard Pie Be the first to rate & review! By BHG Test Kitchen BHG Test Kitchen The Better Homes & Gardens Test Kitchen has been in continuous operation for nearly 100 years, developing and testing practical, reliable recipes that readers can enjoy at home. The Test Kitchen team includes culinary specialists, food stylists, registered and licensed nutritionists, and other experts with Bachelor of Science degrees in food science, food and nutrition, or culinary arts. Together, the team tests more than 2,500 recipes, produces more than 2,500 food images, and creates more than 1,000 food videos each year in the state-of-the-art test kitchen. Learn about BHG's Editorial Process Updated on October 14, 2020 Print Rate It Share Share Tweet Pin Email Photo: Jason Donnelly Prep Time: 40 mins Bake Time: 14 mins Cool Time: 1 hrs Total Time: 40 mins Servings: 8 Jump to Nutrition Facts Ingredients 1 Recipe Pastry for a Single-Crust Pie 2 tablespoon butter ⅓ cup sugar 2 tart apples, such as Granny Smith, peeled and cut into 1/2-inch slices 1 cup whipping cream ¾ cup whole milk 3 eggs, lightly beaten ½ cup sugar 1 teaspoon vanilla ¼ teaspoon ground cardamom ⅛ teaspoon salt Freshly grated nutmeg or ground nutmeg Pastry for a Single-Crust Pie 1 ½ cup all-purpose flour ½ teaspoon salt ¼ cup shortening ¼ cup butter, cut up, or shortening ¼ cup cold water Directions Preheat oven to 450°F. Prepare Pastry for a Single-Crust Pie. On a lightly floured surface, use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the edge of pie plate. Crimp edge high. Generously prick bottom and sides of pastry with a fork. Line pastry with a double thickness of foil. Bake for 8 minutes. Remove foil. Bake for 6 to 8 minutes more or until golden. Remove from oven. Reduce oven temperature to 350°F. Meanwhile, in a large skillet melt butter over medium heat. Sprinkle with 1/3 cup sugar. Cook and stir until sugar starts to melt and turn golden. Stir in apples. Cook for 10 to 12 minutes or until apples are tender and liquid is mostly evaporated, stirring occasionally. Cool slightly. In a small heavy saucepan heat whipping cream and milk over medium-low heat just until bubbly. Remove from heat. In a medium bowl combine eggs, 1/2 cup sugar, vanilla, cardamom, and salt. Gradually stir in hot cream mixture until combined. Place pastry shell on oven rack. Spoon apple mixture into pastry shell. Carefully pour egg mixture over apple mixture. Sprinkle with nutmeg. Cover edge of pie loosely with foil. Bake for 25 minutes. Remove foil. Bake about 20 minutes more or until a knife inserted near the center comes out clean. Cool on a wire rack about 1 hour to serve warm, or cool completely. Cover and chill within 2 hours. Pastry for a Single-Crust Pie In a medium bowl stir together flour and salt. Using pastry blender, cut in shortening and butter until pieces are pea size. Sprinkle 1 tablespoon of the water over part of the flour mixture; toss with a fork. Push moistened pastry to side of bowl. Repeat moistening flour mixture, using 1 tablespoon of the water at a time, until flour mixture is moistened. Gather flour mixture into a ball, kneading gently until it holds together. On a lightly floured surface use your hands to slightly flatten pastry. Roll pastry from center to edges into a circle about 12 inches in diameter. Wrap pastry circle around the rolling pin. Unroll into a 9-inch pie plate. Ease pastry into pie plate without stretching it. Trim pastry to 1/2 inch beyond edge of pie plate. Fold under extra pastry even with the plate's edge. Crimp edge as desired. Do not prick pastry. Fill and bake as directed in recipes. Store, covered, in the refrigerator for up to 2 days. Not a cardamom fan? Use cinnamon instead. Love raisins? Sprinkle some on top of the apples before baking (they'll soften up in the oven). Want a salty crunch? Top the pie with 1/2 cup chopped salted pistachio nuts after baking. Rate it Print Nutrition Facts (per serving) 460 Calories 29g Fat 45g Carbs 6g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 460 % Daily Value * Total Fat 29g 37% Saturated Fat 15g 75% Cholesterol 136mg 45% Sodium 307mg 13% Total Carbohydrate 45g 16% Total Sugars 26g Protein 6g Vitamin C 1.2mg 6% Calcium 60.6mg 5% Iron 1.4mg 8% Potassium 137mg 3% Folate, total 56.4mcg Vitamin B-12 0.4mcg Vitamin B-6 0.1mg *The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.