Saturday, May 9, 2009

Warm Apple-Buttermilk Custard Pie

We are having an old friend over for dinner tonight and I wanted to make a somewhat "healthy" dessert to accompany our meal. I have been making this pie for years, and although I L-O-V-E traditional streusel-topped Dutch apple pies, this dish is a real twist on an all-American treat. I really enjoyed the buttermilk custard- it cuts the sweetness of the traditional apple pie. This recipe is also different in that you pre-cook the apples. Very easy, foolproof, and delicious! Ensure you use a deep dish pie plate, as the recipe makes a lot of custard. Fabulous with a scoop of vanilla ice cream, but still tastes fantastic without. Best served day of- if you cover it with foil or saran wrap, the streusel topping softens (and it truly tastes best when it retains its crispy texture.) Tip: Ensure you use a deep-dish pie plate (sorry, had to say it a 2nd time!)

1/2 (15-oz) package refrigerated pie dough (such as Pillsbury)
Cooking spray

1/3 cup all-purpose flour
1/3 cup packed brown sugar
1/2 tsp ground cinnmon
2-1/2 Tbsp chilled butter, cut into small pieces
*Tip: 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.

5 cups sliced, peeled Granny Smith apple (about 2 lbs) (I used Cameo apples and left the skins on for nutrients)
2 cup granulated sugar, divided
1/2 tsp ground cinnamon
2 Tbsp all-purpose flour
1/4 tsp salt
3 large eggs
1-3/4 cup fat-free buttermilk (I used low-fat)
1 tsp vanilla extract

1. Preheat oven to 325 degrees.
2. To prepare crust, roll dough into 14" circle; fit into a 9" pie plate coated with cooking spray. Fold edges under; flute. Place pie plate in refrigerator until ready to use.
3. To prepare streusel, lightly spoon 1/3 cup flour into a dry measuring cup and level with a knife. Combine flour, brown sugar, and cinnamon in a medium bowl. Cut in butter with a pastry blender (I love this) or 2 knives until the mixture resembles coarse meal. Place streusel in refrigerator.
4. To prepare the filling, heat a large non-stick skillet coated with cooking spray over medium heat. Add sliced applies, 1/4 cup sugar, and cinnamon. Cook for 10 minutes or until the apple is tender, stirring mixture occasionally. Spoon the apple mixture into the pie crust.
5. In a separate bowl, combine the remaining 3/4 cup sugar, flour, salt, and eggs, stirring with a whisk.
6. Stir in the buttermilk and vanilla. Pour over the apple mixture.
7. Bake at 325 degrees for 30 minutes.
8. Reduce oven temperature to 300 degrees (do not remove pie from oven), and sprinkle streusel over pie. Bake at 300 degrees for 40 minutes or until set.
9. Let stand 1 hour before serving.

Source: Cooking Light


Joelen said...

Ooh - this looks delicious! I like the combo of buttermilk and apple in this!

Blog Template by Delicious Design Studio