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Warm Apple-Buttermilk Custard Pie - Cooking with Tami
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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.
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Servings: 12
Course: Thanksgiving
Ingredients Method Notes

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

Method
 

  1. 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.             
  2. Melt ¼ cup butter in a large skillet over medium heat; add apple, ½ cup granulated sugar, and ½ teaspoon cinnamon.
  3. Cook, stirring occasionally, 3-5 minutes or until apple is tender, set aside.
  4. Beat ¼ cup butter and 1 ⅓ cups granulated sugar at medium speed with an electric mixer until creamy.
  5. Add eggs, 1 at a time, beating just until yellow disappears.
  6. Add 2 Tablespoons flour and vanilla, beating until blended.
  7. Add buttermilk, beating until smooth.
  8. Spoon apple mixture into pie crust; pour buttermilk mixture over apple mixture.  Bake at 300° for 30 minutes.
  9. Stir together 3 Tablespoons butter, remaining ¼ cup granulated sugar, brown sugar, ½ cup flour, and remaining ¼ teaspoon cinnamon until crumbly.  
  10. 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.