Monday, November 21, 2011

Warm Apple-Buttermilk Custard Pie

So guess what.  Yesterday was my 100th post! Took me long enough ;) but I thought that was a pretty cool accomplishment!

Well.  I have one last pie recipe for you before you finalize your Thanksgiving plans and before you stuff your face on Turkey Day in three days.  Wait that's not just me, is it?  This is really a goodie.  Everyone who tried it said they loved it and that it was better than normal apple pie.  How is it different, you ask?  It's got a creamy, buttermilk custard filling that surrounds the sweet, cinnamon-sugar apple filling and is topped with a crumbly, buttery and sugary topping.  Did that do it for you?  :)

Warm Apple-Buttermilk Custard Pie
from Cooking Light

  • 1/2 (15-ounce) package refrigerated pie dough or refrigerated pie crust (such as Pillsbury)
  • Cooking spray  
  • 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 
  • 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 
  • Preheat oven to 325º.
  • To prepare crust, roll dough into a 14-inch circle; fit into a 9-inch deepdish pie plate coated with cooking spray. Fold edges under; flute. Place pie plate in refrigerator until ready to use.
  • To prepare streusel, lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine 1/3 cup flour, brown sugar, and 1/2 teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Place streusel in refrigerator.
  • To prepare the filling, heat a large nonstrick skillet coated with cookig 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, sitrring 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.

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