Family Favorites...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

4 comments:

  1. I may have to try this with my Japanese Persimmons.
    Happy weekend.

    ReplyDelete
    Replies
    1. I don't think I have ever eaten a Persimmon. Sour, sweet, and what do you usually use them for? I would assume pie and than I have to ask if they taste someone what like a apple? Have a great weekend also.

      Delete
  2. Sorry, just saw this. My email might not show up....... msmitoagain @ yahoo.com

    the Japanese Persimmon (not the American native) comes in 2 varieties
    astringent and non-astrigent
    the astringent (Tanenashi) have to be frosted on and be super soft before they can be eaten. Almost like eating a custard. If not soft, they will pucker your toes.

    the non-astringent (Fuyu is what we have) can be eaten out of hand like an apple when they turn orange
    so you can eat them crunchy, cook with them or let them soften and eat them
    my little niece tickled me and said they taste like cotton candy
    they are sweet in taste

    I came back to this post to grab the recipe and share with a customer of my husbands who he told about the pie I made.

    Happy Thanksgiving.

    ReplyDelete
  3. Thanks for the info. I never know there was a Japanese Persimmon. They sound much more useful than the American native ones. I will watch and maybe some of the stores in Des Moines might have them. Supposed to warm tomorrow or at least warmer and the roads are in good shape always a plus on Holidays.
    Enjoy your day and don't eat too much

    ReplyDelete

Hi...we'd love to hear from you.