Warm Apple-Buttermilk Custard Pie

5.0 54
5 stars
(54)
Photography: Becky-Stayner; Styling: Jan Gautro
Recipe from Cooking Light

This warm apple-buttermilk custard pie is a delicious twist on a classic American dessert. The key to both a flaky piecrust and crisp streusel topping is to keep them as cold as possible before putting them into the oven.

Ingredients

  • Crust:
  • 1/2 (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 teaspoon ground cinnamon
  • 2 tablespoons all-purpose flour
  • 1/4 teaspoon salt
  • 3 large eggs
  • 1 3/4 cups fat-free buttermilk
  • 1 teaspoon vanilla extract

Preparation

  1. Preheat oven to 325º.
  2. To prepare crust, roll dough into a 14-inch circle; fit into a 9-inch deepdish pie plate coated with cooking spray. Fold edges under; flute. Place pie plate in refrigerator until ready to use.
  3. To prepare 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 streusel in refrigerator.
  4. To prepare the filling, heat a large nonstrick skillet coated with cookig 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, sitrring mixture occasionally. Spoon the apple mixture into prepared crust.
  5. 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 325º for 30 minutes. Reduce oven temperature to 300º (do not remove pie from oven); sprinkle streusel over pie. Bake at 300º for 40 minutes or until set. Let stand 1 hour before serving.

March 2003