Fish Market Apple Pie

This isn’t a typical apple pie, and that’s the appeal. Instead of a fruit-only filling, the apples get bound in a rich sour cream custard spiked with vanilla, which bakes around the fruit into something soft, tangy, and almost cheesecake-like.

The crust is worth noting too. Cinnamon and sugar are worked right into the pastry, so the shell itself tastes of warm spice.

McIntosh apples are the right call here, since they soften readily and melt into the creamy filling rather than staying firm.

The pie bakes in stages, starting in a very hot oven to set the crust, then dropping to moderate heat so the custard cooks through gently without curdling.

The finishing touch is a cinnamon-walnut streusel, added partway through baking so it crisps into a craggy, golden crumb without burning.

Pro Tips

• Add the walnut streusel only after the pie has baked a while, as the recipe directs, so it browns without scorching.
• Chill the formed crust before filling; a cold shell holds its fluted edge and shrinks less.
• Let the pie cool so the sour cream custard sets fully before slicing.

Variations

• Swap McIntosh for a firmer apple like Cortland if you want more bite in the filling.
• Use pecans in place of walnuts in the streusel.
• Add a pinch of nutmeg or cardamom to the custard for extra warmth.