Warm Apple-Buttermilk Custard Pie
My husband is not a cake-eater.
Truth be told, he is not much of a dessert fan at all.
I find this…nearly un-American.
Except that the rare dessert that he does like is apple pie.
I’ve mentioned before that I don’t typically make him apple pie from scratch,but last week was his birthday, so I decided I’d better do something special. And while Doodle suggested we make “pink cake,” I thought an apple pie was more up the Tall Boy’s alley.
I found this recipe for a streusel-topped apple pie a few months ago, and I’d been hanging onto it for just this occasion.
It didn’t disappoint. Simple to make, yet still an extra-special dish for my extra-special guy. Even better, the timing just happened to correspond with Brenda’s Eating the Alphabet party. Brenda, of the famed “12 pounds straight to my hips Weeks of Christmas Cookies,” just started the coolest linky party: each month, we’ll create a new recipe using a fruit or vegetable with an assigned letter. What a great way to get in some healthy eating.
Let’s ignore the fact that I started with a pie, mmm-kay?
- 1 recipe no roll pie crust
- ⅓ cup all purpose flour
- ⅓ cup packed brown sugar
- ½ teaspoon ground cinnamon
- 2½ tablespoons chilled butter, cut into small pieces
- 5 cups sliced peeled Granny Smith apple (about 2 pounds)
- 1 cup granulated sugar, divided
- ½ teaspoon ground cinnamon
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- 3 large eggs
- 1¾ cups fat-free buttermilk
- 1 teaspoon vanilla extract
- Preheat oven to 325º.
- Prepare your pie crust and place pie plate in refrigerator until ready to use.
- To prepare streusel, lightly spoon ⅓ cup flour into a dry measuring cup; level with a knife. Combine ⅓ cup flour, brown sugar, and ½ 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, ¼ cup granulated sugar, and ½ teaspoon cinnamon; cook 10 minutes or until the apple is tender, sitrring mixture occasionally. Spoon the apple mixture into prepared crust.
- Combine remaining ¾ 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.
Happy Eating!
I can’t wait to see what everyone else made! Be sure to check them out!
I’m linked up at these great parties this week: Crazy Sweet Tuesdays, Sweet Treats Thursday, and Mrs. Fox’s Sweets!
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10 EASY SLOW COOKER MEALS RECIPE BOOK
Hello There!
Interestingly enough, I didn’t grow up with an interest in cooking. In fact, I informed my mother on multiple occasions that I was not getting an advanced education so I could spend my evenings preparing meals.
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Yikes! This looks killer. You did a good job of spoiling the Tall Boy. Did he like this apple pie? Also I LOVE those plates you used for serving.
This looks amazing! I am checking out your linky parties now!! Great Job!
now that sounds good!
This sounds sooooooooooooo good. Two of my favorite pies in one!
looks absolutely delicious. yum!
YUM! Sounds delicious! I love pie!
That pie looks amazing. There is just nothing like a homemade pie….especially on a birthday!
Holy cowabunga. I love apple pie and the topping on that sucker looks too amazing for words. I need taste-a-vision on my computer and stat!
Oh. My. Stars. I never in a million years thought that being part of the Eating the Alphabet link up would make me gain so much weight. This looks Ah-mazing.
Did your custard set after 40 minutes? I’ve made this pie twice and I’ve needed to bake it the second half for 60 minutes. If you got good results after 40, maybe I was overcooking it? When I took it out when it was “set” the custard seems to have a curdled texture.
I got this recipe from a Southern Living magazine about 18 years ago and it’s become a family classic for us, and anyone else that takes a bite. This is seriously good, and I think it’s best served warm from the oven while the crumb topping is still a little crunchy. While I don’t really consider it the quickest to make….it’s by far worth the extra time. It’s making an appearance on my Christmas Eve table this year. I’m so glad to find a new generation enjoying this recipe!
Do you need to use a deep dish pie plate or is a standard pyrex fine? Wanting to make this tomorrow night!