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Apple: Warm Apple-Buttermilk Custard Pie

Source of Recipe

Southern Living 4/99


List of Ingredients

1/2 15 ounce package refrigerated piecrusts
1/2 cup butter or margarine -- divided
2 granny smith apples -- peeled and sliced
3/4 cup sugar -- divided
3/4 teaspoon ground cinnamon -- divided
1 1/2 cups sugar
4 large eggs
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3/4 cup buttermilk
3 tablespoons butter or margarine -- softened
1/4 cup firmly packed light brown sugar
1/2 cup all-purpose flour


Recipe

Fit piecrust into a 9-inch pieplate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork. Melt 1/4 cup butter in a large skillet over medium heat; add apple, 1/2 cup granulated sugar, and 1/2 teaspoon cinnamon. Cook, stirring occasionally, 3 to 5 minutes or until apple is tender; set aside.

Beat 1/4 cup butter and 1 1/3 cups granulated sugar at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating just until yellow disappears. Add 2 tablespoons flour and vanilla, beating until blended. Add buttermilk, beating until smooth. Spoon apple mixture into piecrust; pour buttermilk mixture over apple mixture.

Bake at 300ºF for 30 minutes. Stir together 3 tablespoons butter, remaining 1/4 cup granulated sugar, brown sugar, 1/2 cup flour, and remaining 1/4 teaspoon cinnamon until crumbly. Sprinkle over pie. Bake 40 more minutes or until a knife inserted in center comes out clean. Let stand 1 hour before serving. Yield: 1 (9-inch) pie.