Warm Apple-Buttermilk Custard Pie |
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Prep Time: 30 Minutes Cook Time: 1 Minutes |
Ready In: 31 Minutes Servings: 2 |
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The combination of a buttery fruit filling and a crumbly cinnamon topping makes this apple pie a dessert delight. From Southern Living magazine. Ingredients:
1 (9 inch) refrigerated pie crusts |
1/2 cup butter or 1/2 cup margarine, divided |
2 granny smith apples, peeled and sliced |
1/2 cup sugar |
3/4 teaspoon ground cinnamon, divided |
1 1/3 cups sugar |
4 large eggs |
2 tablespoons all-purpose flour |
1 teaspoon vanilla extract |
3/4 cup buttermilk |
3 tablespoons butter or 3 tablespoons margarine, softened |
1/4 cup sugar |
1/4 cup firmly packed light brown sugar |
1/2 cup all-purpose flour |
Directions:
1. Fit pie crust into a 9-inch pie plate according to package directions. Fold edges under and crimp.
2. Melt 1/4 cup butter in a large skillet over medium heat. Add apple slices, 1/2 cup sugar, and 1/2 tsp cinnamon. Cook, stirring occasionally, 3 to 5 minutes or until apple slices are tender; set aside.
3. Beat 1/4 cup butter and 1 1/3 cups sugar at medium speed with an electric mixer until creamy. Add eggs 1 at a time, beating just until yellow disappears. Add 2 tbsp flour and vanilla, beating until blended. Add buttermilk, beating until smooth.
4. Spoon apple mixture into pie crust; pour buttermilk mixture over apple mixture.
5. Bake at 300° for 30 minutes.
6. Stir together 3 tbsp butter, 1/4 cup sugar, brown sugar, 1/2 cup flour, and remaining 1/4 tsp cinnamon until crumbly. Sprinkle over pie.
7. Bake 40 more minutes or until a knife inserted in center comes out clean.
8. Let stand for 1 hour before serving.
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