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

Filling:
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

Streusel:
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.

Streuseled Pumpkin Pie

A pumpkin pie with a moist gingersnap streusel on top calls for no whipped cream, just seconds on the pie!

yield: 10 servings

1 pie crust

Filling:
3/4 cup sugar
1 1/2 tsp cinnamon
1/2 tsp ground ginger
1/4 tsp salt
1/4 tsp nutmeg
15 oz unsweetened pumpkin
12 oz evaporated fat-free milk
1 egg
3 egg whites

Streusel:
10 gingersnap cookies
2 Tbsp sugar
1 Tbsp flour
2 Tbsp chilled butter, cut into small pieces

1. Preheat oven to 350°.
2. Combine all filling ingredients (3/4 cup sugar through egg whites) in a large bowl. Mix at medium speed until combined. Pour into prepared pie crust. Bake at 350° for 35 minutes.
3. While pie bakes, place gingersnap cookies in a food processor; pulse until crumbly and the texture of breadcrumbs. Add sugar and flour; pulse until combined. Add butter; pulse until crumbly.
4. When pie has baked for 35 minutes, remove pie from oven and sprinkle with cookie mixture. Return to oven; bake 20 minutes or until center is set. Cool to room temperature.

Oatmeal Pecan Pie

yield: 12 slices

1 9-inch pie crust

1 cup brown sugar
1 cup light corn syrup
2/3 cup oats
1/2 cup chopped pecans
2 Tbsp melted butter
1 tsp vanilla
1/4 tsp salt
2 eggs, lightly beaten
2 egg whites, lightly beaten

1. Preheat oven to 325° .
2. Combine brown sugar through egg whites in a large bowl. Stir with a whisk to combine. Pour into pie crust. Bake at 325° for 50 minutes or until center is set. Cool completely before serving.

No-Roll Pie Crust

Superbly easy, even a crust-phobe can manage this one. The edges may not look perfect, but it tastes just great!

yield: 1 9-inch pie crust

1 cup flour
1/2 cup whole-wheat flour
2 Tbsp sugar
1/4 tsp salt
3 Tbsp cold butter
2 Tbsp shortening
4 Tbsp ice water
Cooking spray

1. Preheat oven to 400° .
2. Combine flours, sugar, and salt. Cut in butter and shortening until crumbly. Add ice water 1 Tbsp at a time, tossing with a fork between each addition.
3. Spray pie plate with cooking spray. Dump flour mixture into plate, pressing up the sides and then into the bottom. Pierce bottom with a fork. Bake at 400° for 15 minutes. Cool completely.