Nov 8

Apple-Buttermilk Custard Pie


Ingredients Crust: 1/2 (15-ounce) package refrigerated pie dough (such as Pillsbury) 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 pounds) 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 Preparation 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. Source:

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