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Warm Apple-Buttermilk Custard Pie

SERVINGS
Servings: 10
RATE THIS RECIPE
(1)
SERVINGS
Servings: 10
RATE THIS RECIPE
(1)

Ingredients

Crust
  • 7 1/2 ounce pie dough
  • 7 1/2 ounce cooking spray
Streusel
  • 7 1/2 ounce pie dough
  • 7 1/2 ounce cooking spray
  • 33/100 cup all-purpose flour
  • 33/100 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 2 1/2 tablespoon butter
Filling
  • 7 1/2 ounce pie dough
  • 7 1/2 ounce cooking spray
  • 33/100 cup all-purpose flour
  • 33/100 cup brown sugar
  • 1/2 teaspoon cinnamon
  • 2 1/2 tablespoon butter
  • 5 cup granny smith apple
  • 1 cup granulated sugar
  • 1/2 teaspoon cinnamon
  • 2 tablespoon all-purpose flour
  • 1/4 teaspoon salt
  • 3 teaspoon eggs
  • 1 3/4 cup fat-free buttermilk
  • 1 teaspoon vanilla extract

Preparation

Baking Directions:

Preheat oven to 325 degrees.

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 the streusel in refrigerator.

To prepare the filling, heat a large nonstick 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 325 degrees for 30 minutes.

Reduce oven temperature to 300 degrees (do not remove pie from oven); sprinkle streusel over pie.

Bake at 300 degrees for 40 minutes or until set.

Let stand 1 hour before serving.

NUTRITIONAL INFORMATIONCalories 317 (29 percent from fat)Fat 10.1g (sat 4.6g, mono 3g, poly 1.2g)Protein 5gCarb 52.6gFiber 1.3gChol 76mgIron 0.8mgSodium 230mgCalc 73mg

Tips:

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.