This pie is serious—seriously grand. Once you read the title it is hard not to imagine just what you are getting yourself into. Warm–yum. Apple–sign me up. Buttermilk custard–oh my. Pie—it’s in the oven! This hybrid homemade apple pie/chess pie is a wonderfully decadent recipe given to me by my good friend Jan Steinkamp from Baton Rouge. She oh-so- graciously shared a few of her favorite recipes with me when I was home a few weeks ago, and I am so excited to taste test and share all of them with you.
This Fall-inspired pie highlights the sweetest apples of the season, a buttery pie crust, the spicy taste of cinnamon, and the dreamy, creaminess of a buttermilk custard. Just when you think the pie couldn’t get any better, half way through cooking the pie you sprinkle the finishing touch atop this glorious pie: a cinnamon-crumble topping that when cooked, becomes chewy and dreamy. This is truly one of those pies that has quickly found itself on my annual cooking agenda and after one bite, you very well may just do the same.
Sliced apples cooking in butter, sugar & cinnamon
The apple mixture spread on the bottom of the homemade pie crust
The apple-custard filled pie ready to be baked
(To view this recipe, click on the blue title of the blog post above*)
Warm Apple-Buttermilk Custard Pie
Ingredients:
- 1/2 (15-ounce) package refrigerated piecrusts (a homemade pate brisee would also work well)
- 1/2 cup butter, divided
- 2 Granny Smith apples, peeled and sliced
- 3/4 cup sugar, divided
- 3/4 teaspoon ground cinnamon, divided
- 1 1/3 cups sugar
- 4 large eggs
- 2 Tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 3/4 cup buttermilk
- 3 Tablespoons butter, softened
- 1/4 cup firmly packed light brown sugar
- 1/2 cup all-purpose flour
Directions:
- Fit piecrust into a 9-inch pie plate according to package directions; fold edges under, and crimp. Prick bottom and sides of piecrust with a fork.
- Melt 1/4 cup butter in a large skillet over medium heat; add apple, 1/2 cup granulated sugar, and 1/2 teaspoon cinnamon. Cook, stirring occasionally, 3-5 minutes or until apple is tender; set aside.
- Beat 1/4 cup butter and 11/3 cups granulated sugar at medium speed with an electric mixer until creamy. Add eggs, 1 at a time, beating just until yellow disappears. Add 2 Tablespoons flour and vanilla, beating until blended. Add buttermilk, beating until smooth.
- Spoon apple mixture into piecrust; pour buttermilk mixture over apple mixture.
- Bake at 300 degrees for 30 minutes. Stir together 3 Tablespoons butter, remaining 1/4 cup granulated sugar, brown sugar, 1/2 cup flour, and remaining 1/4 teaspoon cinnamon until crumbly. Sprinkle over pie. Bake another 40 minutes or until a knife inserted in center comes out clean. Let stand 1 hour before serving. (It actually took my pie just at an hour to bake before it set, but test it after 40 minutes just in case!)
Tagged: apple pie, apples, butter, buttermilk, chess pie, cinnamon, crumb topping, custard, dessert, pate brisee, pie
A beautiful description Anna. I may make one this week for a neighbor and friend who needs a perk-up!
Lucky neighbors! This pie is sure to perk them up. :> Thanks again for the recipe–I look forward to making the others as well.