What's better than homemade apple pie? How about a warm apple buttermilk custard pie?
Author: Eva Bakes
1unbaked pie crusthomemade or store-bought
2green and 1 red applepeeled, cored and sliced (I used 2 Braeburns and 1 Fuji)
1 and 1/3cupsgranulated sugar
1/4cuppacked brown sugar
Preheat oven to 300 degrees.
Make the apple filling
In a skillet over medium heat, melt 1/4 cup butter. Add apples, 1/2 cup sugar, and 1/2 teaspoon cinnamon. Cook 3 to 5 minutes, until tender. Set aside.
Make the custard
In the bowl of a stand mixer, combine 1/4 cup softened butter and 1 1/3 cups sugar, and beat until creamy. Add eggs one at a time, beating until they are no longer yellow. Add vanilla and 2 Tbsp flour, and combine well. Pour in buttermilk and beat until smooth. Set aside.
Make the crumb topping
Combine 1/4 cup sugar, 1/4 brown sugar, 1/2 cup flour, and 1/4 tsp cinnamon in a small bowl. Cut in 3 Tbsp butter or margarine until mixture is crumbly.
Spoon Apple Filling into pie crust. Pour Custard over Apple Filling. Top Custard with Crumb Topping. (I baked my pie for 50 minutes, added the crumb topping and then baked for an additional 30 minutes. As a result, part of the sugar in the crumb topping didn't melt completely. Next time, I will add the crumb topping at the beginning and bake the full 80 minutes. Ammie went this route and didn't have a problem with a burnt top.)
Place in preheated oven and bake for 70 to 80 minutes (I baked mine for 80 minutes), until a knife inserted in center comes out clean. Let stand 1 hour before serving.