Recipe: Warm Apple-Buttermilk Custard Pie

WARM APPLE-BUTTERMILK CUSTARD PIE

1/2 of a 15 ounce package refrigerated piecrusts
FOR THE APPLE MIXTURE:
1/2 cup butter or margarine, divided use
2 granny smith apples, peeled and sliced
3/4 cup sugar, divided use
3/4 teaspoon ground cinnamon, divided use
FOR THE BUTTERMILK MIXTURE:
1 1/3 cups sugar
4 large eggs
2 tablespoons all-purpose flour
1 teaspoon vanilla extract
3/4 cup buttermilk
FOR THE TOPPING:
3 tablespoons butter or margarine, softened
1/4 cup firmly packed light brown sugar
1/2 cup all-purpose flour

Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.

TO PREPARE THE APPLE MIXTURE:
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.

TO PREPARE THE BUTTERMILK MIXTURE:
Beat the remaining 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 pie at 300 degrees F for 30 minutes.

MEANWHILE, PREPARE THE TOPPING:
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.

After pie has baked 30 minutes, sprinkle topping over pie. Bake 40 more minutes or until a knife inserted in center comes out clean. Let stand 1 hour before serving.

Makes 1 (9-inch) pie.
Source: Southern Living magazine, April 1999

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MORE RECIPES:

Buttermilk Recipes (for or using)

Apple Recipes

Apple Pie Recipes

Pie Recipes