Food & Drink Magazine

Apple Fig Custard Open Faced Pie

By Ally @allykitchen

apple fig custard open faced pie


  • Preheat oven to 350
  • Makes: One 9 ½ x 13 sheet cake pan
  • 1 box puff pastry (6 pieces), room temperature, divided
  • 3 Tbl. butter, salted and room temperature for easy spreading
  • 1/2 cup sugar, divided
  • 4 large apples, honey crisp or pink lady, sliced into thin wedges, peel on
  • ¼ cup lemon juice
  • 3 eggs, divided
  • 1/3 cup heavy cream
  • 1/3 cup milk, 2%
  • ¼ cup fig jam
  • 1 tsp. allspice
  • 1 Tbl. turbinado sugar,
  • apple fig custard open faced pie


  1. Grease the sheet cake pan well. Take 5 pieces of the pastry and pat into the bottom of the pan. Let about 2+" lap over the edges. Slather the butter on the pastry in the pan. Sprinkle with one-fourth cup of sugar.
  2. Put the apple wedges in a bowl. Toss in the lemon juice. Layer into three rows in the pan. Sprinkle on one-fourth cup of the sugar.
  3. In a small bowl (or 2-cup measuring cup), whisk together well two eggs, cream, milk, fig jam and allspice. Pour on the apples.
  4. Cut the remaining piece of puff pastry into five long pieces (about ½ to 1 inch strips). Lay across top of the apples tucking in the end pieces and then pinching together the strips making a rippled effect.
  5. Brush the crust with the white of the remaining egg (it's ok if you get some of the yolk in there). Then sprinkle the crust with the turbinado sugar.
  6. Bake in a preheated 350 oven for 35 minutes. Remove and let cool.


This pie is perfect for breakfast! Try serving it with crumbled bacon on top!

Offer up 'toppings' when serving similar to a baked potato or taco bar. Things like shredded cheddar cheese, bacon crumbles, bleu cheese crumbles. Get creative!

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