Decadent Apple Custard Pie with Toasted Hazelnut Streusel & Whiskey Cinnamon Whipped Cream: The Ultimate Holiday Dessert
Prepare to elevate your holiday dessert table with a show-stopping creation that promises to delight every palate: the Apple Custard Pie with Hazelnut Streusel and Whiskey Cinnamon Whipped Cream. This isn’t just a pie; it’s an experience, a masterpiece of flavors and textures designed to impress and leave your guests craving more. Forget everything you thought you knew about apple pie, because this recipe takes a beloved classic and transforms it into something truly extraordinary.
As the crisp autumn air transitions into the festive chill of winter, there’s a unique magic that fills our homes. For many, this season signifies a return to comforting traditions, the warmth of family gatherings, and, of course, the joy of holiday baking. I find immense pleasure in embracing this spirit, from adorning the front yard with vibrant pumpkins and mums to preparing for the feasts that bring everyone together. This year, my festive preparations felt particularly inspired, and that inspiration clearly flowed into this incredible pie.
This Apple Custard Pie is a symphony of flavors and textures, meticulously crafted to achieve unparalleled indulgence. At its heart lies a sweet and tender apple layer, gently cooked with a hint of dark rum and warm cinnamon, creating a depth of flavor that is both familiar and exciting. Nestled above these perfectly spiced apples is a luscious, silky vanilla custard that adds an irresistible creaminess, a delightful contrast to the fruit. But the culinary journey doesn’t stop there.
Just when you think this pie couldn’t possibly get any better, we introduce the crowning glory: a crunchy, aromatic hazelnut streusel. Made with high-quality Diamond Chopped Hazelnuts, this streusel bakes to a glorious golden brown, offering a satisfying crunch and a rich, toasty nutty flavor that complements the sweet apples and creamy custard perfectly. There truly is something magical about the deep, earthy aroma and taste of perfectly toasted hazelnuts; they elevate this pie from great to unforgettable.
And let’s not overlook the exquisite finishing touch: the homemade Whiskey Cinnamon Whipped Cream. This isn’t your average store-bought topping. Freshly whipped to perfection, it’s infused with a delicate hint of whiskey for a sophisticated warmth and a dash of ground cinnamon for an extra layer of cozy spice. It strikes a flawless balance of sweet indulgence with a subtle, comforting warmth, transforming each slice into an even more decadent treat. Trust me, this whipped cream is an essential component and absolutely not to be skipped. In fact, I often find myself doubling the recipe for the whipped cream, ensuring an ample, generous dollop on every single piece of pie.
When you present this pie, don’t be surprised when your guests inevitably go back for second helpings and eagerly hound you for the recipe. Its unique combination of flavors and textures makes it a truly memorable dessert, one that will undoubtedly become a cherished part of your holiday traditions. This detailed guide will walk you through every step, ensuring you achieve a flawless and utterly delicious Apple Custard Pie with Hazelnut Streusel and Whiskey Cinnamon Whipped Cream that will earn you rave reviews.
Apple Custard Pie with Hazelnut Streusel and Whiskey Cinnamon Whipped Cream
A truly spectacular dessert featuring a sweet and buttery apple layer kissed with dark rum, a silky vanilla custard, and a delightful crunchy hazelnut streusel topping. Crowned with homemade whiskey cinnamon whipped cream, this pie is perfect for any holiday or special occasion.
Yield: 1 (9-inch) pie, serving 8-10 people generously
Total Time: 1 hour 50 minutes (plus chilling and cooling time)
Prep Time: 1 hour
Cook Time: 50 minutes
Ingredients:
For the Flaky Pie Crust
- 2 cups all-purpose flour, spooned and leveled
- ¼ cup granulated sugar
- ½ teaspoon baking powder
- ¾ teaspoon kosher salt
- 2 sticks (1 cup) cold unsalted butter, cut into ½-inch cubes
- ¼ cup ice-cold water, plus extra if needed
For the Rum-Kissed Apple Filling
- 5 large firm apples (such as Honeycrisp, Gala, or Granny Smith, or a mix)
- 4 tablespoons unsalted butter
- ½ cup packed light brown sugar
- 1 tablespoon dark rum (optional, but highly recommended for flavor)
- 2 teaspoons ground cinnamon
- Pinch kosher salt
For the Silky Vanilla Custard
- 1 cup heavy cream
- ½ cup full-fat sour cream
- ¾ cup granulated sugar
- 1 teaspoon vanilla bean paste (or pure vanilla extract)
- 4 large egg yolks
- ¼ cup all-purpose flour, sifted
For the Toasted Hazelnut Streusel
- ½ cup all-purpose flour
- 1/3 cup packed light brown sugar
- 2 teaspoons ground cinnamon
- Pinch kosher salt
- 2/3 cup Diamond Chopped Hazelnuts
- ¼ cup unsalted butter, softened to room temperature
For the Whiskey Cinnamon Whipped Cream
- 1 cup cold heavy whipping cream
- ¼ cup, plus 1 tablespoon powdered sugar, sifted
- ½ teaspoon pure vanilla extract
- ¼ teaspoon ground cinnamon
- 1 tablespoon good quality whiskey
Directions:
- Prepare the Pie Crust: In the bowl of a food processor, combine the all-purpose flour, granulated sugar, baking powder, and kosher salt. Pulse a few times to ensure they are well blended. Add the cold, cubed butter and pulse in short bursts until the mixture resembles coarse meal with some pea-sized butter pieces remaining. Pour the ice water over the flour mixture and pulse just until the dough begins to come together. Be careful not to overmix; the dough will appear dry and clumpy.
- Form and Chill the Dough: Transfer the shaggy dough mixture onto a clean work surface. Gently gather and bring the dough together by hand. Using the heel of your palm, press the dough firmly, squeezing it until it forms a cohesive ball. This helps to fully incorporate the butter without overworking the gluten. Shape the dough into a 1-inch thick disc. You should still see visible flecks of butter throughout the dough, which is key for a flaky crust. Wrap the disc tightly in plastic wrap and refrigerate for at least 1 hour, or up to 3 days. Chilling is crucial for easy rolling and a tender crust.
- Preheat Oven and Prep Pie Plate: When you’re ready to roll out the dough, if it has been refrigerated for longer than 1 hour, let it rest at room temperature for 5-10 minutes to make it more pliable. Preheat your oven to 375 degrees F (190 degrees C). Lightly grease a 9-inch pie plate.
- Roll and Line the Crust: On a lightly floured surface, roll the chilled dough into a 12-inch disc, about 1/8 inch thick. Carefully transfer the dough to the prepared 9-inch pie plate, gently pressing it into the bottom and up the sides. Trim any excess dough so it extends about ½ inch beyond the rim of the pan. Crimp the edges decoratively using your fingers or a fork. Place the pie plate with the crust back into the freezer while you prepare the remaining layers; this helps prevent shrinkage during baking.
- Make the Apple Filling: Peel, core, and halve the apples. Thinly slice them into uniform pieces. In a large skillet, melt the 4 tablespoons of butter over medium heat. Add the sliced apples, brown sugar, dark rum (if using), ground cinnamon, and a pinch of kosher salt. Cook over medium heat for 5 minutes, stirring occasionally, allowing the apples to soften slightly. Increase the heat to medium-high and continue to cook for another 8-10 minutes, allowing the mixture to bubble and the sauce to reduce slightly. The apples should be tender-crisp. Remove from heat and set aside to cool slightly.
- Prepare the Silky Custard: In a large mixing bowl, combine the heavy cream, sour cream, and granulated sugar. Whisk thoroughly until well combined and the sugar begins to dissolve. Add the egg yolks and vanilla bean paste (or extract), whisking until thoroughly incorporated. Finally, gradually whisk in the sifted all-purpose flour until the mixture is completely smooth and no lumps remain.
- Assemble the Pie: Remove the chilled pie crust from the freezer. Pour the warm (but not hot) apple mixture evenly into the bottom of the unbaked pie crust. Gently pour the prepared custard mixture over the apples, making sure it settles evenly. Place the pie plate on a baking sheet (to catch any potential drips) and transfer it to the preheated oven. Bake for 25 minutes.
- Prepare the Hazelnut Streusel: While the pie is baking, make the streusel. In a medium bowl, combine the all-purpose flour, brown sugar, ground cinnamon, kosher salt, and Diamond chopped hazelnuts. Add the softened butter. Using a fork or your fingertips, cut the butter into the dry ingredients until coarse, pea-sized crumbs form. Do not overmix; you want distinct crumbs. Place the streusel mixture in the refrigerator until you are ready to use it.
- Finish Baking and Add Streusel: After the initial 25 minutes of baking, carefully remove the pie from the oven. Evenly sprinkle the chilled streusel mixture over the top of the partially baked pie. Return the pie to the oven and bake for an additional 20-25 minutes, or until the streusel is beautifully golden brown, and the center of the pie shows only a slight, gentle jiggle when lightly shaken. An instant-read thermometer inserted into the custard should register 175°F (79°C).
- Make the Whiskey Cinnamon Whipped Cream: While the pie finishes its final bake, prepare the whipped cream. In the cold bowl of a stand mixer fitted with the whisk attachment (or using a hand mixer), add the cold heavy whipping cream and sifted powdered sugar. Beat on high speed until the mixture just begins to thicken. Add the vanilla extract, ground cinnamon, and whiskey. Continue to beat on high speed until soft peaks form. Be careful not to overbeat, or it will become grainy. Transfer the luscious whipped cream to an airtight container and refrigerate until ready to serve.
- Cool and Serve: Allow the baked pie to rest at room temperature for at least 1 hour (preferably 2-3 hours) before slicing. This allows the custard to fully set, ensuring clean, beautiful slices. Top each generous slice with a dollop (or two!) of the homemade Whiskey Cinnamon Whipped Cream just before serving. Enjoy this truly unforgettable holiday dessert!
All images and text ©One Sweet Mess.