Warm Apple-Buttermilk Custard Pie
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.Plan Ahead Note: ¼ cup of the butter needs to be softened to room temperature.
Ingredients
- 1 refrigerated pie crust
- ½ cup butter divided (¼ cup needs to be softened)
- 2 large Granny Smith apples peeled and sliced
- ¾ cup granulated sugar divided
- ¾ teaspoon cinnamon divided
- 1 ⅓ cups granulated sugar
- 4 eggs
- 2 Tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- ¾ cup buttermilk
- 3 Tablespoons butter softened
- ¼ cup light brown sugar firmly packed
- ½ cup all-purpose flour
Instructions
- 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 ¼ cup butter in a large skillet over medium heat; add apple, ½ cup granulated sugar, and ½ teaspoon cinnamon.
- Cook, stirring occasionally, 3-5 minutes or until apple is tender, set aside.
- Beat ¼ cup butter and 1 ⅓ 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° for 30 minutes.
- Stir together 3 Tablespoons butter, remaining ¼ cup granulated sugar, brown sugar, ½ cup flour, and remaining ¼ 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.
Notes
Recipe from Southern Living Magazine.