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Pie, Apple-Buttermilk Custard

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The key to both a flaky piecrust and crisp streusel topping is to keep them as cold as possible before putting them into the oven.

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Ingredients

  • Crust:
  • 1/2 (15-ounce) package refrigerated pie dough
  • 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 apple (about 2 #)
  • 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 $

Details

Preparation

Step 1

Preheat oven to 325º.
To prepare crust, roll dough into a 14-inch circle; fit into a 9-inch deep dish 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 cookig 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, sitrring 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 325º for 30 minutes. Reduce oven temperature to 300º (do not remove pie from oven); sprinkle streusel over pie. Bake at 300º for 40 minutes or until set. Let stand 1 hour before serving.

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