Apple-Buttermilk Custard Pie
photo by BakinBaby
- Ready In:
- 30mins
- Ingredients:
- 14
- Serves:
-
10
ingredients
-
Crust
- 0.5 (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 apples (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
directions
- Preheat oven to 325ºF.
- 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 cooking 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, stirring 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 325ºF for 30 minutes. Reduce oven temperature to 300ºF (do not remove pie from oven); sprinkle streusel over pie. Bake at 300ºF for 40 minutes or until set. Let stand 1 hour before serving.
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RECIPE SUBMITTED BY
seesko
United States
I am the mother of two beautiful boys. I love to bake and cook which has helped me to become very overweight.
I have lost 50 pounds this past year and have been learning to cook "lighter". We still enjoy many of the same dishes we used to. However, I have learned portion control and how to make suttle changes to my recipes that don't affect the flavor.