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.
1/2 (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 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
How to Make It
Preheat oven to 325º.
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.
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.
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.
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.
I wanted to try something new and had buttermilk to get rid of, but don't think I will make this again. The tartness of the buttermilk was a nice contrast with the sweetness of the apples, but the two fillings did not bond together well and seperated when the pie was served (even after cooling). It was good, but I think plain apple pie is hard to top.
Delicious! Different and pretty easy to do. Made no changes except making my own crust. Did not get a crispy topping, but still quite tasty. Make sure you use a deep dish pie plate -- regular sized will not fit all the filling. UPDATE: Let the pie bake a little longer this time and the topping got crispier.
Made this for Thanksgiving, and it was delicious! Even my 23 yo son, who accepts absolutely NO deviations from the standard Thanksgiving fare, loved it. I increased the streusel as suggested to 1/2 cup each, flour and brown sugar. Other than that, I made it according to the recipe. The only thing I'll do differently next time is the crust. I've decided to go back to making my homemade pie crusts. The refrigerated ones are good, but made-from-scratch beats them hands-down. Anyway, I highly recommend this recipe.
Yummy! A tasty tweak on apple pie. I followed the advice of others and cut the sugar because I used sweeter apples. Also made more of the streusel. I almost never give 5 stars, so this is a great rating! Will definitely make again
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