Buttermilk Custard Apple Pie


  This is an excellent pie recipe if you are looking for a change in the typical apple pie recipe. Easy to make, very easy to eat and the buttermilk gives the custard a great taste. Note that the apples are sautéed and allowed to cool to room temp. This will give you time to make your crust and the custard. If you do the apples in a shallow pan, they will cool faster.  On reading this, I thought the directions might throw you off. The pie bakes for 30 minutes before adding the topping and then finishes baking. This way the topping stays on the top and doesn't sink in to the custard.
 The recipe calls for a refrigerated pie crust, but you can always make your own. I rarely use refrigerated pie crust from the store, but they can come in handy if you are in a hurry to get the pie in the oven and baked.
 Good eating, and if you make when pie apples are in season, not too expensive.
Buttermilk Custard Apple Pie
1 refrigerated 9 inch pie crust
For sautéed apples:
1/4 cup butter
2 cups apples, peeled, cored, and sliced
1/2 cup sugar
1/2 teaspoon cinnamon

For custard:
1/4 cup butter
1 cup sugar
4 eggs
2 tablespoons flour
1 teaspoon vanilla
3/4 cup buttermilk

For topping:
3 tablespoons butter
1/4 cup sugar
1/4 cup brown sugar
1/2 cup flour
1/2 teaspoon cinnamon
 For apples, melt butter in a skillet. Stir in apples and 1/2 cup sugar. Cook, stirring occasionally, until apples are tender - about 5 - 7 minutes. Set skillet aside for apples to cool to room temperature. For the custard, beat together butter and sugar. Add eggs, flour, vanilla, and buttermilk - beat until blended. Place pie crust in a 9 inch pie plate and spoon apple mixture into bottom of crust. Pour custard over apples. Bake at 325 for 30 minutes. 
 For topping, mix together butter, sugar, brown sugar, flour, and cinnamon with a pastry blender or your hands until coarse crumbs form. Sprinkle topping over partly baked pie and bake an additional 20 to 30 minutes or until the custard is set. Allow to cool completely before serving.
Source Gooseberry Patch Recipes for Comfort

1 comment:

  1. Hi all, Just baked the buttermilk custard apple pie with crumb topping. It is still too hot to eat. Thought I would say thanks for such a decent recipe. I use the all butter crust method with my food processor to make butter crusts that are so perfect I can't believe my luck. Your custard pie filling was very simple, has turned out beautifully and is the perfect match for the butter crust. Should be a good pie to share with friends. Thanks again. Butch

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