Apple Pie Brulee

"A great fusion of creme brulee and apple pie. Time does not include setting time."
photo by a user photo by a user
Ready In:
1hr 20mins


  • Pie crust

  • 1 12 cups flour
  • 12 butter, diced
  • 3 tablespoons water
  • Filling

  • 2 dessert apples, peeled, cored, and chopped
  • 2 tablespoons water
  • 6 eggs, yplks
  • 14 cup superfine sugar
  • 1 12 cups heavy cream
  • Topping

  • 1 dessert apple, cored, thinly sliced and tossed in lemon juice
  • 14 cup superfine sugar


  • Preheat oven to 375.
  • Place flour in a bowl with the butter, using a pastry knife, cut in butter till mixture resembles breadcrumbs. Mix in just enough water to make a smooth dough. Knead lightly then cut into 5 pieces.
  • Roll 1 piece of dough out thinly anduse to line 4 inch, removeable bottom mini tart pans (can also use ramekins). Trim off extra dough and reserve. Repeat for 5 pans and use extra to line 6th. Chill 15 min.
  • Line pie shells with waxed paper and fill with pie weights then bake for 10 minute Remove weights and paper, and bake another 5 minute Remove from oven and reduce temperature to 350.
  • Put apples in a saucepan with wate. Cover and cook for 10 minutes or untill soft. Mash till smooth.
  • Using a fork, mix together egg yolks and sugar in a bowl.
  • Pour cream into saucepan and bring almost to a boil. Gradually stir cream into egg mixture.
  • Strain custard into apple mixture and mix well before spooning into pie shells.
  • Bake for 15-20 minutes or untill custard is set. Let Cool.
  • 25 minutes before serving remove pies from tart pans. overlap apple slices on pies and sprinkle with sugar. Use a blowtorch to caramelize the sugar.

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After several floods to my basement, I am starting to input all of the many many recipes that I've been collecting for years. I didn't realize just how many I had saved up... must make note to self.. step away from the cookbooks!
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