Warm Apple-Buttermilk Custard Pie

"The combination of a buttery fruit filling and a crumbly cinnamon topping makes this apple pie a dessert delight. From Southern Living magazine."
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Ready In:
1hr 40mins
1 9-inch pie




  • 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.

Questions & Replies

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  1. Zenwitch
    A great recipe! The 1/2 cup of butter to saute the apple seemed a bit much so I dipped the apples out into the pie crust and saved the melted butter for the topping. It was wonderful.
  2. StacyMD187373
    This was good and my DH loved it. However, I think I would rather have regular apple pie. Might be better if there were more apples and less custard as the apples seemed to get lost in all the custard. Overall, though, it was a really good dessert.
  3. Digigirl
    This is the best apple pie I have ever had! I made this with a gingersnap crumb and pecan crust, but otherwise followed recipe exactly. Incredibly yummy and pretty easy to make too!
  4. JOAN S.
    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!
  5. Mike Ski
    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.



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