Custardy Crème Fraîche Apple Pie

8 servings
30 min prep time
1 hr 30 min total time

A new take on the traditional apple pie, crème fraîche creates a custard-like filling that combines beautifully with the layers of sliced apples under a buttery topping. 



1/2 cup (about 63 grams) all-purpose flour

2/3 cup (about 133 grams) granulated sugar

1/8 teaspoon salt

1 pound (3 cups) apples, cored and sliced and peeled (if desired)

1 large egg

2 teaspoons vanilla extract

1/2 cup (4 ounces) Vermont Creamery Crème Fraîche


1/2 cup (about 63 grams) all-purpose flour

1/4 cup (50 grams) granulated sugar

2 tablespoons (25 grams) firmly packed brown sugar

1 teaspoon ground cinnamon

6 tablespoons (85 grams) cold Vermont Creamery Sea Salt Cultured Butter - 82% Butterfat


  • STEP 1

    Heat oven to 350°F.

  • STEP 2

    Whisk together 1/2 cup flour, 2/3 cup sugar, and salt in large bowl. Add apple slices; toss to coat.

  • STEP 3

    Whisk together egg, vanilla, and crème fraîche in another small bowl. Fold into apple mixture. Pour into a 9-inch pie plate, 10-inch cast-iron skillet, or 8-inch square baking dish. Bake 40 minutes.

  • STEP 4

    Meanwhile, whisk 1/2 cup flour, 1/4 cup granulated sugar, brown sugar, and cinnamon together in medium bowl. Cut cold butter into flour mixture with pastry blender or fork until the texture is crumbly. Distribute topping evenly over baked filling.  Continue baking 10-15 minutes or until golden, crackly, and caramelized on top. (If the topping isn’t crackly yet after 15 minutes, you can broil it for 2-3 minutes, which did the trick for me.)

  • STEP 5

    For a soft, pudding-like dessert, enjoy warm out of the oven. For a custard-y, cheesecake-like pie, let cool to room temperature, then chill in the refrigerator until fully cold, and enjoy cold. Top with more crème fraîche, if desired.

Two Red Bowls

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Two Red Bowls

Balancing her job as a lawyer in New York with her passion for cooking and small-batch baking, Cynthia founded Two Red Bowls to share her love of Korean food and anything that can be made in miniature. Her blog is a simple distillation of everything she likes best about food —  good portions with nothing gone to waste, a touch of Asian influence, and experimenting with new things. To learn more about Cynthia and her recipes, visit her blog, Two Red Bowls.