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This pie aims to elevate the humble Clafoutis; a rustic, French dessert composed of fruit baked into a simple, egg and cream custard. I never could quite love Clafoutis because it lacked structure— scooped from the baking dish onto a plate, it wanted for visual appeal and textural variety. I've always believed that it could be improved with a little help from a crisp, buttery crust.
This crème fraîche custard pie is just what I'd always wished Clafoutis could be: a lightly sweetened, creamy custard (made better with tangy crème fraîche) that's filled with juicy, tart apples, and baked inside a crispy crust. It's the perfect way to showcase apples in a slightly new way, and it will satisfy pie and custard lovers alike. Best of all, it's incredibly easy to make and requires less apples (therefore less peeling and slicing) than the average apple pie.