Warm Apple-Buttermilk Custard Pie


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By
Member since 2006
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Serves 10 | Prep Time | Cook Time

Why I Love This Recipe


Ingredients You'll Need

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.


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