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01/23/2012 National Day Warm Apple-Buttermilk Custard Pie

Source of Recipe

My Recipes


Recipe Introduction

Though pies were first created by ancient Egyptians, it was the Romans who made them famous. Roman pies were often made in "reed crusts" which were used to hold the pie filling. Unlike today's pie crusts, reed crusts were not eaten. During the 14th century, the first pie recipe was published by the Romans. This recipe was for a rye-crusted goat cheese and honey pie. Meat pies, cherry pies, and tarts were also very popular around this time in England. Pie recipes arrived in America with the first English settlers, who referred to pie crusts as "coffins." Since then, pies have evolved into the most traditional American dessert. According to a 2004 survey, apple pie is the most popular type of pie followed by pumpkin and sweet potato. To celebrate the rich culinary history of pies, bake your favorite type of pie for you and your family to enjoy!

List of Ingredients

HOME COOKIN’ 01/23/2012 National Day Warm Apple-Buttermilk Custard Pie



Warm Apple-Buttermilk Custard Pie


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

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



Recipe


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 non strick 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 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.