Warm Apple-Buttermilk Custard Pie

The key to both a flaky pie crust and crisp streusel topping is to keep them as cold as possible before putting them into the oven.

Yield: 10 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

Preparation

Preheat oven to 325º.

To prepare 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.

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 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.

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