Warm Apple-Buttermilk Custard Pie
half of 15-ounce package refrigerated pie dough (such as Pillsbury)
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
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
Preheat oven to 325 degrees.
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.
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.
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.
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.