Apple Buttermilk Custard Pie is impressive enough for your holiday table, yet so quick and simple to make. In fact, it comes together so easily that you can bake one whenever the mood strikes. No special occasion necessary!
There is just something special about apple pie. The glorious scent that fills the house while it’s baking. How delightful it is to take that first bite when it has finally cooled down enough. It is no wonder that it has long been America’s favorite flavor of pie.
This recipe for Apple Buttermilk Custard Pie checks all those boxes and more, thanks to the addition of rich and creamy custard filling. Using buttermilk to make the custard gives the filling a nice tang which complements the apples and provides a nice balance to the cinnamon sugar in the streusel topping.
What is Streusel Topping?
Streusel is a crumbly topping made from flour, butter and sugar that is used on muffins, breads, cakes and pies. The German word streusel translates to “scattered or sprinkled”, which is exactly what this recipe calls for.
Streusel topping gives this Apple Buttermilk Custard Pie a caramelized crunchy top that is a delicious departure from the traditional apple pie crust or lattice top.
How to Serve Apple Buttermilk Custard Pie
Drizzle with Caramel Sauce: Apple and caramel, another classic fall flavor combination, is a favorite in my house. And did you know making your own caramel sauce is quite simple? Just follow these steps:
- Combine 1 cup brown sugar, 1/2 cup of half-and-half, 4 tablespoons of butter and a pinch of salt in a saucepan.
- Cook over low-medium heat while whisking for 5 to 7 minutes, until it gets thicker.
- Add a tablespoon of vanilla extract and cook another minute to thicken further.
Make it Pie à la Mode: A beloved tradition, and for good reason. A warm slice of this Apple Buttermilk Custard Pie topped with a scoop of vanilla ice cream is pretty much heaven on a plate.
With a Slice of Cheese (?!): If you haven’t heard of this before, I know it may sound strange. But many restaurants serve a slice of cheese (often sharp cheddar) on a wedge of apple pie. Why not be a little adventurous and give it a try?
More Recipes that are Full of Fall Flavors
Apple Buttermilk Custard Pie is impressive enough for your holiday table, yet so quick and simple to make you'll want to serve it up all season long!
- 1 pie crust homemade or store-bought
- 3 tablespoons unsalted butter
- 2 pounds apples peeled, cored, and sliced
- 1 cup granulated sugar divided
- 1/2 teaspoon ground cinnamon
- 1 tablespoons cornstarch
- 1/4 teaspoon salt
- 3 large eggs
- 1 3/4 cups full fat buttermilk
- 1 teaspoon vanilla extract
- 1 cup brown sugar
- 3/4 cup all-purpose flour
- 1/4 cup old fashioned oats
- 1/4 teaspoon cinnamon
- 1/4 cup butter diced
- Preheat oven to 325 degrees. Spray a deep dish 9-in pie pan with non stick cooking spray. Line pie pan with crust dough and crimp the edges.
- Place in freezer until ready to use.
- To make the topping mix together the sugar, flour, oats, and cinnamon. Mix in butter with a fork or stand mixer just until the topping is crumbly. Set aside until ready to use.
- To make the filling, melt the butter in a large skillet over medium heat.
- Add the apple slices, 1/4 cup sugar, and cinnamon. Cook for about 10 minutes, stirring regularly, or until the apple slices are tender. Set aside to cool slightly.
- In a bowl, combine remaining 3/4 cup granulated sugar, cornstarch, salt, eggs, buttermilk, and vanilla, whisking until smooth.
- Pour cooled cooked apples into pie crust then pour buttermilk mixture over apples.
- Top pie with streusel topping and cover lightly with foil.
- Bake pie at 325º for 30 minutes.
- Carefully remove foil from pie and bake for an addition 25-30 minutes or until pie has set.
- Let cool for one hour before serving.
Slice and serve with a scoop of ice cream drizzled with caramel sauce, if desired.