Tuesday, March 29, 2011

Apple Buttermilk Custard Pie

This is an old standby of mine: an apple pie that's better served cold than warm, and definitely doesn't need ice cream. It's been on the blog for almost 3 years now, but in light of a new camera and therefore a better photo, and a recent desire for apple pie, I'm highlighting it today.

Original recipe credit: Cooking Light
yield: 10 servings

6 sliced, peeled Granny Smith apples (about 2 lbs)
1 cup sugar, divided
1/2 tsp cinnamon
2 Tbsp flour
1/4 tsp salt
3 eggs
1 3/4 cups buttermilk
1 tsp vanilla

1/3 cup flour
1/3 cup brown sugar
1/2 tsp cinnamon
2 1/2 Tbsp chilled butter

1 9-inch pie crust

1. Preheat oven to 325°.
2. Place apples, 1/4 cup sugar, and 1/2 tsp cinnamon in non-stick skillet. Cook 10 minutes or until apple is tender, stirring occasionally. Pour into prepared pie crust.
3. In medium bowl, combine remaining sugar, 2 Tbsp flour, salt and eggs, stirring with a whisk. Stir in buttermilk and vanilla. Pour over apple mixture. Bake at 325° for 30 minutes.
4. While pie cooks, make streusel. Combine flour, brown sugar, and cinnamon. Cut butter in with a pastry cutter or fork until crumbly. Store in fridge until pie is done baking for 30 minutes.
5. Reduce oven temperature to 300°. Sprinkle streusel over pie. Bake for 40 minutes or until set. Let cool at least an hour before serving.

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