This is a great recipe if you are in a hurry and need dessert. It uses store bought crust, which is not my favorite, but the flavors in the this make up for a homemade crust. Just be sure you read the directions carefully on the crust regarding letting it come to room temperature before rolling into the pie plate.
1 refrigerated piecrust
1/2 cup butter, divided (1/4 cup needs to be softened)
2 large or 3 small Granny Smith apples, peeled and sliced
3/4 cup sugar, divided
3/4 teaspoon cinnamon, divided
1 1/3 cups sugar
2 Tablespoons all-purpose flour
1 teaspoon vanilla extract
3/4 cup buttermilk
3 Tablespoons butter, softened
1/4 cup firmly packed light brown sugar
1/2 cup all-purpose flour
Fit piecrust into a 9″ pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork. Melt 1/4 cup butter in a large skillet over medium heat; add apple, 1/2 cup granulated sugar, and 1/2 teaspoon cinnamon. Cook, stirring occasionally, 3-5 minutes or until apple is tender, set aside. Beat 1/4 cup butter and 1 1/3 cups granulated sugar at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating just until yellow disappears. Add 2 Tablespoons flour and vanilla, beating until blended. Add buttermilk, beating until smooth. Spoon apple mixture into pie crust; pour buttermilk mixture over apple mixture. Bake at 300 degrees for 30 minutes. Stir together 3 Tablespoons butter, remaining 1/4 cup granulated sugar, brown sugar, 1/2 cup flour, and remaining 1/4 teaspoon cinnamon until crumbly. Sprinkle over pie. Bake 40 more minutes or until a knife inserted into the center comes out clean. Let stand 1 hour before serving.
Recipe from Southern Living Magazine.