Discover the delectable blend of tangy buttermilk and sweet apples in our Buttermilk Apple Pie with Crumble Topping. Perfect for apple season, this pie offers a mouth-watering fusion of textures and flavors.
There's something undeniably magical about the aroma of a fresh pie baking in the oven, its fragrance wafting through the house, promising a delicious treat to come. And when it's apple season, there's no better pie to embrace than our Buttermilk Apple Pie with Crumble Topping. This isn't just any ordinary apple pie; it's a celebration of the harmony between the tangy kick of buttermilk creamy filling and the sweet, tender juiciness of in-season apples.
The crumble topping provides a delightful contrast, both in flavor and texture, to the creamy apple filling. Each bite offers a crispy, buttery mouthfeel followed by the velvety-smooth apple concoction beneath. With the first bite, it's easy to understand why this pie has been a favorite for generations.
When the air turns crisp and the leaves begin their colorful descent, the Buttermilk Apple Pie stands as a testament to the beauty of the season. Whether you're sipping cider, spending time with loved ones, or simply wrapped up in a cozy blanket, this pie is the ultimate autumn treat and perfect dessert on your Thanksgiving table.
Why Buttermilk in an Apple Pie?
Buttermilk brings a subtle tanginess that complements the sweetness of the apples, creating a balanced flavor profile. Its creamy vanilla custard texture also contributes to a lusciously smooth filling, making every bite an unforgettable experience.
The Magic Behind the Crumble Topping
A crumb topping, with its buttery and crunchy texture, adds a rustic charm to the pie. It not only provides an added layer of flavor but also makes the pie visually appealing with its golden-brown hue.
Best Apples to Use for This Pie
While you can use any apple variety, tart apples like Granny Smith or Honeycrisp balance well with the sweetness of the crumble and buttermilk filling. Their firm texture also holds up well during baking. To easily core and peel apples, I love this tool.
Ingredients to make this Apple Custard Pie Recipe
- Pantry Staples- Granulated white sugar, ground cinnamon, cornstarch, salt, brown sugar, all-purpose flour, unsalted butter, and vanilla extract.
- 1 Deep Dish pie crust- homemade crust or store-bought
- Eggs- I always use large eggs when baking.
- Fresh Apples- Since there is a custard and a crumble streusel topping, go with an apple that is a bit more tart such as a Granny Smith or a Honeycrisp Apple.
- Buttermilk- Full fat buttermilk is the best for baking
- Oats- Old fashioned oats will remain in tact and not get mushy during the baking process.
- Buttermilk: If you don't have buttermilk on hand, combine one cup of milk with one tablespoon of lemon juice or white vinegar. Let it sit for 5 minutes, and it'll be ready to use.
- Apples: While tart apples are recommended, you can use sweeter varieties like Fuji, Granny Smith Apples, or Honeycrisp apples.
- Crumble Topping: If you prefer a double crust pie, simply omit the streusel crumb topping and top the pie with a 14-inch circle. Trim and crimp the edges of the unbaked pie then brush with an egg wash and sprinkle with caster sugar. Bake until crust is a deep golden brown color.
- Pie Plate- For a more rustic feel, make this in a large nonstick skillet instead!
How To Make This Homemade Apple Pie
STEP ONE- Prep the crust
Spray a deep-dish pie plate with non stick cooking spray or brush with melted butter. Line pie pan with crust dough and crimp the edges.
Place in freezer until ready to use.
STEP TWO- Make streusel topping
To make the topping mix together the sugar, flour, oats, and cinnamon. Mix in butter with a fork or pastry blender just until the topping is crumbly. Set aside until ready to use.
STEP THREE- Prep the apples.
Peel, core, and slice apples. Place into a large bowl of water with a teaspoon of lemon juice or vinegar to avoid browning.
STEP FOUR- Make the apple filling.
To make the apple filling, melt the butter in a large skillet over medium heat.
Add the apple slices, ¼ cup sugar, and cinnamon. Cook for about 10 minutes, stirring regularly, or until the apple slices are tender. Set sautéed apples aside to cool slightly.
STEP FIVE- Make buttermilk custard
In a medium sized bowl, combine remaining ¾ cup granulated sugar, cornstarch, salt, eggs, buttermilk, and vanilla, whisking until smooth.
STEP SIX- Assemble
Spoon apple mixture into pie crust then pour buttermilk mixture over apples. Sprinkle streusel topping over the top of the pie 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.
STEP SEVEN- Enjoy!
Let cool for 30 minutes before serving so that the custard sets then serve yourself a slice of warm apple buttermilk custard pie.
Reader Questions and Answers
Can I use store-bought crust for this pie?
Absolutely! While homemade crusts offer a unique taste, store-bought crusts are convenient and can be just as delicious.
How long can I store this pie?
Once baked, you can store the pie in the refrigerator for up to 4 days. Make sure to cover it to retain its freshness.
Can I freeze this pie?
Yes, you can freeze the unbaked pie for up to 3 months. When you're ready to enjoy, bake it directly from the freezer, adding a few extra minutes to the baking time.
My pie filling turned out too runny. What did I do wrong?
There could be a few reasons: the apples might have released more juice, or there might've been a measurement error with the liquids. Next time, consider adding a thickener like cornstarch or reducing the liquid slightly.
How To Serve This 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, ½ 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
- ½ teaspoon ground cinnamon
- 1 tablespoons cornstarch
- ¼ teaspoon salt
- 3 large eggs
- 1 ¾ cups full fat buttermilk
- 1 teaspoon vanilla extract
- 1 cup brown sugar
- ¾ cup all-purpose flour
- ¼ cup old fashioned oats
- ¼ teaspoon cinnamon
- ¼ 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, ¼ 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 ¾ 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.