Warm Apple-Buttermilk Custard Pie

Description

Source: Cooking Light Annual Recipes 2004 - Cooking Light Magazine

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

Ingredients

• 1/2 (15-ounce) package refrigerated pie dough
• 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, lightly beaten
• 1 3/4 cups fat-free buttermilk
• 1 teaspoon vanilla extract

Directions

1. To prepare crust, roll dough into a 14-inch circle; fit into a 9-inch deep-dish pie plate coated with cooking spray.
2. Fold edges under; flute.
3. Place pie plate in refrigerator until ready to use.
4. To prepare streusel, lightly spoon flour into a dry measuring cup; level with a knife.
5. 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 mixture resembles coarse meal.
6. Preheat oven to 325°.
7. To prepare filling , heat a large nonstick skillet coated with cooking spray over medium heat.
8. Add sliced apple, 1/4 cup granulated sugar, and 1/2 teaspoon cinnamon; cook 10 minutes or until apple is tender, stirring occasionally.
9. Spoon into prepared crust.
10. Combine 3/4 cup granulated sugar, 2 tablespoons flour, salt, and eggs; stir with a whisk.
11. Stir in buttermilk and vanilla.
12. Pour over apple mixture.
13. Bake at 325° for 30 minutes.
14. Reduce oven temperature to 300° (do not remove pie from oven); sprinkle streusel over pie.
15. Bake at 300° for 40 minutes or until set.
16. Let stand 1 hour before serving.

Yield: 10 servings