WARM APPLE-BUTTERMILK CUSTARD PIE

 

  • Cooking Time:
  • Servings: 10
  • Preparation Time:

Ingredients

  • CRUST:
  • half of 15-ounce package refrigerated pie dough (such as Pillsbury)
  • cooking spray
  • STREUSEL:
  • 1/3 cup all-purpose flour
  • 1/3 cup packed brown sugar
  • 1/2 teaspoon ground cinnamon
  • 2 1/2 tablespoons chilled butter, cut into small pieces
  • FILLING:
  • 5 cups sliced peeled granny smith apple (about 2 pounds)
  • 1 cup granulated sugar, divided
  • 1/2 tsp ground cinnamon
  • 2 TB all-purpose flour
  • 1/4 tsp salt
  • 3 large eggs
  • 1 3/4 cups fat-free buttermilk
  • 1 tsp vanilla extract

Directions

  • Preheat oven to 325 degrees.
  • Crust:
  • Roll dough into a 14-inch circle; fit into a 9-inch deep-dish pie plate coated with cooking spray.
  • Fold edges under; flute.
  • Place pie plate in refrigerator until ready to use.
  • Streusel:
  • Lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife.
  • Combine 1/3 cup flour, brown sugar, and 1/2 teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal.
  • Place the streusel in refrigerator.
  • Filling:
  • Heat a large nonstick skillet coated with cooking spray over medium heat.
  • Add sliced apple, 1/4 cup granulated sugar, and 1/2 teaspoon cinnamon; cook 10 minutes or until the apple is tender, stirring mixture occasionally.
  • Spoon the apple mixture into prepared crust.
  • Combine remaining 3/4 cup granulated sugar, 2 tablespoons flour, salt, and eggs, stirring with a whisk.
  • Stir in buttermilk and vanilla.
  • Pour over apple mixture.
  • Bake at 325 degrees for 30 minutes.
  • Reduce oven temperature to 300 degrees (do not remove pie from oven); sprinkle streusel over pie.
  • Bake at 300 degrees for 40 minutes or until set. Let stand 1 hour before serving.
  • TIP:
  • The key to both a flaky pie crust and crisp streusel topping is to keep them as cold as possible before putting them into the oven.

Notes

Categories: Pie 

Author Credit: Cooking Light

© 2006-2014 BakeSpace, Inc. All Rights Reserved