I love apple pie, and when I find a new recipe it always makes it’s way to the top of my baking list. Diamond’s Culinary Ambassador, Jennie from One Sweet Mess is here today to share her take on apple pie, and I can’t wait to give it a try!

Hello, Diamond Nut fans! Are you ready for the holidays? Why is it that we have all year to prepare, but at the same time, we’re shocked at its impending arrival?

Time sure does do a good job at slipping through our fingers. I have to give myself a little credit this year, because I did manage to decorate the front yard for fall. Pumpkins, mums, and even a cute little fall flag. I went all out this year.

This Apple Custard Pie with Hazelnut Streusel and Whiskey Cinnamon Whipped Cream is no different. Seriously, this pie has it all. A sweet and buttery apple layer with a hint of dark rum. A silky vanilla custard layer. And just when you thought it couldn’t possibly get any better, I went and added a hazelnut streusel to the top of the pie. Oh my, is it tasty. The chopped hazelnuts get all toasty, and the streusel bakes up perfectly crunchy.

Let’s not forget about the whiskey cinnamon whipped cream. It’s homemade, of course, and not to be skipped. Freshly whipped cream gets infused with a hint of whiskey and a dash of ground cinnamon. It’s the perfect balance of sweet with a hint of warmth. I like to double up on the amount of whipped cream I pile on top of my pie.

Apple Custard Pie with Hazelnut Streusel & Whiskey Cinnamon Whipped Cream


Pie Crust:

  • 2 cups all-purpose flour
  • ¼ cup granulated sugar
  • ½ teaspoon baking powder
  • ¾ teaspoon kosher salt
  • 2 sticks (1 cup) cold unsalted butter, cubed
  • ¼ cup cold water

Apple Filling:

  • 5 large apples
  • 4 tablespoons unsalted butter
  • ½ cup brown sugar
  • 1 tablespoon dark rum
  • 2 teaspoons ground cinnamon
  • Pinch kosher salt


  • 1 cup heavy cream
  • ½ cup sour cream (full-fat)
  • ¾ cup granulated sugar
  • 1 teaspoon vanilla bean paste
  • 4 large egg yolks
  • ¼ cup all-purpose flour, sifted


  • ½ cup all-purpose flour
  • 1/3 cup brown sugar
  • 2 teaspoons ground cinnamon
  • Pinch kosher salt
  • 2/3 cup chopped hazelnuts
  • ¼ cup butter, softened

Whiskey Cinnamon Whipped Cream:

  • 1 cup heavy whipping cream
  • ¼ cup, plus 1 tablespoon powdered sugar, sifted
  • ½ teaspoon vanilla extract
  • ¼ teaspoon ground cinnamon
  • 1 tablespoon whiskey


1. To make the crust, combine flour, sugar, baking powder, and salt in the bowl of a food processor. Pulse to blend. Add the butter and pulse until pea-size crumbs form. Pour the water over the flour mixture and pulse until the dough just starts to come together.

2. The dough will be dry and clumpy at this stage. Dump the mixture onto a clean work surface and start to bring the dough together by hand. Begin by pressing the dough firmly with the heel of your palm, squeezing the dough until it begins to hold together. Repeat the process until the dough forms a ball. Press the dough into a 1-inch thick disc. You should still see pea-size bits of butter running throughout the dough. Place the dough in the refrigerator to chill for at least 1 hour. The dough can be made 3 days in advance.

3. When you’re ready to roll out the dough, if refrigerated for longer than 1 hour, allow the dough to rest at room temperature for 5-10 minutes.


4. Preheat oven to 375 degrees. F. Lightly grease and 9-inch pie plate.

5. On a lightly floured surface, roll the dough into a 12-inch disc. Line the 9-inch pie plate with the dough and trim so it lays about a ½ inch beyond the pan. Crimp the edges. Place the pie plate in the freezer while you assemble the rest of the layers.


6. To make the apple filling, peel, core, and halve the apples. Thinly slice the apples. In a large skillet, melt the butter over medium heat. Add the sliced apples, brown sugar, rum, cinnamon, and salt. Cook over medium heat for 5 minutes. Increase the heat to medium-high and cook, allowing the mixture to bubble and the sauce to reduce slightly, about 8-10 minutes. Take the mixture off of the heat and set aside.


7. In a large bowl, add the heavy cream, sour cream, and sugar. Whisk to combine. Add the egg yolks and vanilla bean paste and whisk until thoroughly combined. Whisk in the all-purpose flour until smooth and no lumps remain.

8. Remove the pie plate from the freezer. Pour the apple mixture into the bottom of the unbaked pie crust. Pour the custard over the apples. Place the pie on a baking sheet and bake for 25 minutes.


9. While the pie is baking, make the streusel by combining flour, brown sugar, cinnamon, salt, and hazelnuts in a bowl. Using a fork, cut in the softened butter until pea-sized crumbs form. Place the mixture in the refrigerator until ready to use.


10. Remove the pie from the oven and top with the streusel mixture. Place the pie back in the oven and bake for an additional 20-25 minutes, or until the streusel is golden brown and center gives a slight jiggle.


11. While the pie finishes baking, make the whipped cream. Add the cream and sugar to the bowl of a stand mixer fitted with the whisk attachment. Beat on high until the mixture just starts to thicken. Add the vanilla extract, cinnamon, and whiskey. Continue to beat at high speed until soft peaks form. Transfer the mixture to an airtight container and refrigerate until ready to use.

12. Allow the pie to rest at room temperature for at least an hour before slicing.  Top with whipped cream before serving.