Cooking Light's Warm Apple-Buttermilk Custard Pie
"This is David's hands down favorite apple pie!"
- Ready In:
- 1hr
- Ingredients:
- 13
- Serves:
-
6
ingredients
- 0.5 (15 ounce) package pie dough
-
Streusel
- 1⁄3 cup all-purpose flour
- 1⁄3 cup packed brown sugar
- 1⁄2 teaspoon 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 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 325º.
- To prepare crust, roll dough into a 14-inch circle; fit into a 9-inch deepdish pie plate coated with cookig 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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Reviews
-
I did three things differently. 1) Ditched the crust altogether and didn't miss it. 2) Threw the apples, sugar and cinnamon in the microwave until tender. 3) Used White sugar for the topping. VERY good, better cold the next day but still very good right out of the oven! Thanks, will make again. -
Excellent pie! Family loved it! The recipe made more custard than would fit in the pie shell, so in the future, I would make two pies, or I would cut the custard down by a third. -
This was excellent! There are only a few things that I would say about it. First off, the filling was enough for two pies. I was just glad that I had two pie shells on hand or it would have been a huge waste. Also, I didn't make the crumble topping. I bought an apple crisp mix and used that. The finished product was very good, but it does need to be eaten warm. I have never had a custard apple pie, and I am glad to say that I really enjoyed. (Everyone at the office enjoyed it too!) Thank you very much! -
Fantastic recipe, thank you! And the streusel pieces were still soft after cooking... I've added bluberries: don't cook them beforehand like the apples, simply mix them to the apples before spreading the fruits on the pastry. This gave a nice twist to the sweetness of the apples (and a great look when you cut the pie).
RECIPE SUBMITTED BY
<p>We own a small ranch located in Napa, California. We used to be considered odd because we grew most of our food and lived frugally. Now we are viewed as trendy- go figure!</p>
<p>Anyway, we raise chickens for meat and eggs, have tons of fruits and vegetables and do it all without using pesticides or chemicals.</p>
<p>We also cook almost everything we eat from scratch. It takes a lot longer, but ours is the house that everyone wants an invitation to dinner at.</p>
