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Warm Apple-Buttermilk Custard Pie
Yield: 8 servings
Ingredients:
Crust:
- 1/2 (15-ounce)
package refrigerated pie dough (such as Pillsbury)
- Cooking
spray
Streusel:
- 1/3
cup all purpose flour
- 1/3
cup packed brown sugar
- 1/2
teaspoon ground cinnamon
- 2
1/2 tablespoons chilled butter, cut into
small pieces
Filling:
- 5
cups sliced peeled Granny Smith apple (about
2 pounds)
- 1
cup granulated sugar, divided
- 1/2
teaspoon ground cinnamon
- 2
tablespoons all-purpose flour
- 1/4
teaspoon salt
- 3 large
eggs
- 1
3/4 cups fat-free buttermilk
- 1
teaspoon vanilla extract
Directions:
- Preheat oven to 325º
- Prepare Pie Crust
- roll dough into a 14-inch circle
- fit into
a 9-inch deep dish pie plate coated with cooking spray
- fold edges
under; flute
- place pie plate in refrigerator until ready to
use
- Prepare Streusel
- combine flour, brown sugar,
and cinnamon
- cut in butter with
a pastry blender or 2 knives until the mixture resembles coarse
meal
- place streusel in refrigerator
- Prepare the Filling
- heat a large nonstick skillet coated
with cooking spray over medium heat.
- add sliced apple, 1/4 cup
granulated sugar, and 1/2 teaspoon cinnamon
- cook 10 minutes
or until the apple is tender, stirring mixture occasionally
- spoon the apple mixture into prepared crust
- combine remaining
3/4 cup granulated sugar, 2 tablespoons flour, salt, and eggs,
stirring with a whisk
- stir in buttermilk and vanilla\
- pour over
apple mixture.
- Bake at 325º for 30 minutes.
- Reduce
oven temperature to 300º (do not remove pie from oven); sprinkle
streusel over pie. Bake at 300º for 40 minutes or until set.
- Let stand 1 hour before serving.