Wednesday, February 1, 2012

Warm Buttermilk Custard Pie


1 9" pie shell
¼ cup butter
2 tart apples, peeled-cored-sliced
½ cup white sugar
½ tsp. Cinnamon
¼ cup butter, softened
1-1/3 cups white sugar
4 eggs
1 tsp. Vanilla extract
2 Tb. Flour
¾ cup buttermilk
¼ cup white sugar
¼ cup brown sugar
½ cup flour
¼ tsp. Cinnamon
3 Tb. Butter

To make apple filling:
Melt ¼ cup butter in skillet over medium heat and add apple, ½ cup white sugar, and ½ teaspoon cinnamon. Cook 3 to 5 minutes until tender. Set aside.

To make buttermilk custard:
In large bowl combine ¼ cup softened butter with 1-1/3 cups white sugar and beat until creamy. Add eggs one at a time, beating until yellow disappears. Mix in vanilla, then 2 Tablespoons flour. Combine thoroughly, then pour in buttermilk, beating until smooth.

Fit pastry into pie pan and prick with fork. Spoon apple mixture into crust, then pour buttermilk custard over it.

Bake 30 minutes in 300-degree oven.

To make streusel topping:
While pie is baking, combine ¼ cup white sugar, brown sugar, ½ cup flour and ¼ teaspoon cinnamon in a small bowl. Cut in 3 tablespoons butter until mixture is crumbly.

Remove pie from over after 30 minutes and sprinkle streusel topping over custard. Return to oven and bake for an additional 40 to 50 minutes, until a knife inserted in center comes out clean. Let stand 1 hour before serving.

Recipe located HERE


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