Ingredients:

  • 1 pre-made 9-inch pie crust
  • 1 tbsp melted butter
  • 2 cups Granny Smith apples, peeled and thinly sliced
  • 1 tsp ground cinnamon
  • 1 tbsp granulated sugar
  • 1 tsp lemon juice
  • 1/2 cup unsalted butter, melted and cooled
  • 1 cup granulated sugar
  • 3 large eggs, room temperature
  • 1/4 cup heavy cream
  • 2 tbsp fine yellow cornmeal
  • 1 tsp vanilla extract
  • 1/4 tsp salt

Instructions:

  1. Preheat oven to 350°F (175°C). Fit the pie crust into a 9-inch deep-dish pie pan, prick the bottom with a fork, and brush with 1 tbsp melted butter.
  2. Parbake the crust for 8–10 minutes until just set to prevent a soggy bottom.
  3. Toss sliced apples with cinnamon, 1 tbsp sugar, and lemon juice in a bowl, then arrange evenly across the bottom of the parbaked crust, pressing down slightly.
  4. In a mixing bowl, whisk the 1/2 cup melted butter and 1 cup sugar until combined.
  5. Beat in the eggs one at a time, then stir in the heavy cream, cornmeal, vanilla, and salt until smooth.
  6. Pour the custard carefully over the apple layer, smoothing the top with a spatula.
  7. Place the pie pan on a baking sheet and bake for 45 minutes or until the custard is set and the top is mahogany-colored.