"The tradition of Italian cooking is that of the matriarch. This is the cooking of grandma. She didn't waste time thinking too much about the celery. She got the best celery she could and then she dealt with it."--Mario Batali

Warm Apple-Buttermilk Custard Pie Recipe

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This recipe for Warm Apple-Buttermilk Custard Pie, by , is from Oseth & Anderson Family Favorites, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Grams

Category:
Category:

Ingredients:  
Ingredients:  
1/2 (15 oz) package refrigerated piecrust
1/2 C butter, divided
2 Granny Smith apples, peeled and sliced
3/4 C sugar, divided
3/4 t ground cinnamon, divided
1 1/3 C sugar
4 large eggs
2 T all purpose flour
1 tsp vanilla extract
3/4 C buttermilk
3 T butter, softened
1/4 C firmly packed light brown sugar
1/2 C all purpose flour

Directions:
Directions:
Fit pie crust 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 C butter in a large skillet over medium heat, add apple slices, 1/2 C sugar and 1/2 tsp cinnamon. Cook, stirring occasionally, 3-5 minutes or until apple slices are tender, set aside.
Beat 1/4 C butter and 1 1/3 cups sugar at medium speed with an electric mixture until creamy. Add eggs, one at a time, beating just until yellow disappears. Add 2 T flour and vanilla, beating until blended. Add buttermilk, beating until smooth.
Spoon apple mixture into pie crust, pour buttermilk mixture over apple mixture.
Bake at 300 degrees for 30 minutes. Stir together 3 T butter, remaining 1/4 C sugar, brown sugar, 1/2 C flour and remaining 1/4 tsp cinnamon until crumbly. Sprinkle over pie.
Bake 40 more minutes or until a knife inserted in center comes out clean. Let stand 1 hour before serving. Yield 1- 9 inch pie.

Number Of Servings:
Number Of Servings:
8
Preparation Time:
Preparation Time:
30 minutes, Bake 1 hr, 10 minutes

 

 

 

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