Warm Apple-Buttermilk Custard Pie
- Ready In:
- 1hr 40mins
1 9-inch pie
- 1 (9 inch) refrigerated pie crusts
- 1⁄2 cup butter or 1/2 cup margarine, divided
- 2 granny smith apples, peeled and sliced
- 1⁄2 cup sugar
- 3⁄4 teaspoon ground cinnamon, divided
- 1 1⁄3 cups sugar
- 4 large eggs
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 3⁄4 cup buttermilk
- 3 tablespoons butter or 3 tablespoons margarine, softened
- 1⁄4 cup sugar
- 1⁄4 cup firmly packed light brown sugar
- 1⁄2 cup all-purpose flour
- Fit pie crust into a 9-inch pie plate according to package directions. Fold edges under and crimp.
- Melt 1/4 cup butter in a large skillet over medium heat. Add apple slices, 1/2 cup sugar, and 1/2 tsp cinnamon. Cook, stirring occasionally, 3 to 5 minutes or until apple slices are tender; set aside.
- Beat 1/4 cup butter and 1 1/3 cups sugar at medium speed with an electric mixer until creamy. Add eggs 1 at a time, beating just until yellow disappears. Add 2 tbsp 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 tbsp butter, 1/4 cup sugar, brown sugar, 1/2 cup flour, and remaining 1/4 tsp cinnamon until crumbly. Sprinkle over pie.
- Bake 40 more minutes or until a knife inserted in center comes out clean.
- Let stand for 1 hour before serving.
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I have made this recipe several times now and it is now my all-time favorite apple pie recipe. The buttermilk custard mixes well with the apple jucies, so what you end up with is an incredibly juciy apple pie with a great taste. (It doesn't really end up like a custard pie with apples as you might think. I always make my own crust, but I think it would turn out well with the purchased crust, too. This is a real keeper! Thanks, MSF!
I made this pie for Easter and it was a big hit. I cheated and used a ready-made frozen pie crust (deep dish) and Jonah Gold apples instead of Grannysmith. It's seems best to use a very crisp apple. I'm glad I had the deep dish crust because there was plenty of custard and had to put the rest in a ramekin. Even that turned out great after baking. Before I put the apple mixture in the crust I did brush some egg white on the bottom of the crust so it wouldn't turn out mushy. I will definitely be making this pie again.