Apple Pie with Custard: A Heavenly Combination of Warmth and Creaminess

Prepare the Apple Pie Filling:
Preheat your oven to 375°F (190°C). In a large mixing bowl, combine the sliced apples with granulated sugar, brown sugar, cinnamon, nutmeg, lemon juice, and cornstarch. Toss to coat the apples evenly. Let the mixture sit for about 10 minutes while you prepare the crust.

Assemble the Pie:
Roll out one sheet of pie dough and fit it into a 9-inch pie dish. Spoon the apple mixture into the crust, making sure to spread it evenly. Dot the filling with small pieces of butter. Roll out the second sheet of pie dough and place it over the apples. Trim the edges and crimp them to seal the pie. Cut a few slits on the top to allow steam to escape.

Bake the Pie:
Bake the pie in the preheated oven for about 45-50 minutes, or until the crust is golden brown and the filling is bubbling. If the crust starts to brown too quickly, cover the edges with aluminum foil.

Prepare the Custard:
While the pie bakes, prepare the custard. In a medium saucepan, combine the milk and heavy cream. Heat over medium heat until it begins to steam, but do not let it boil. In a separate bowl, whisk together the egg yolks, sugar, and cornstarch (if using) until smooth.

Temper the Eggs:
Slowly pour the hot milk mixture into the egg mixture while constantly whisking to prevent the eggs from scrambling. Once combined, return the mixture to the saucepan over medium heat and cook, stirring constantly, until it thickens and coats the back of a spoon (about 5-7 minutes). Remove from heat and stir in the vanilla extract. Allow the custard to cool slightly.

Serve the Apple Pie and Custard:
Once the pie has finished baking, remove it from the oven and let it cool for 10-15 minutes. Serve the pie warm with a generous spoonful of custard on the side, or pour the custard directly over each slice for a more indulgent treat.

Serving and Storage Tips:

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