Did you get the memo? It’s officially Fall! That means bring on the apples and pumpkins! I love Fall baking, it makes your house smell so great!
I recently decided to participate in a recipe swap and the ingredient challenge was “Apples/Pumpkins.” The recipe I was matched with (for lack of a better word) is Warm Apple Buttermilk Custard Pie from Adventures in my Kitchen. Doesn’t that just sound great?? Well it was great (as several lucky taste testers can confirm) and it was actually pretty easy. I thought it would be involved when I saw the title but it really wasn’t, and I think it would be fantastic as a dessert for Thanksgiving dinner! You’ve got the warm spiced apples, creamy custard and a crispy crumble topping, how can you go wrong with that? You can’t!
P.S. I’ll add the link to the recipe roundup when I get it!
Warm Apple Buttermilk Custard Pie
Slightly adapted from Adventures in my Kitchen
1/4 cup butter
2 green and 1 red apple, peeled, cored and sliced
1/2 cup white granulated sugar
1/2 tsp ground cinnamon
For the Custard:
1/4 cup butter, softened
1 1/3 cups white granulated sugar
1 tsp vanilla extract
2 tbsp all-purpose flour
3/4 cup buttermilk
For the Crumble Topping:
1/4 cup white granulated sugar
1/4 cup packed brown sugar
1/4 cup pecans, chopped
1/2 cup all-purpose flour
1/4 tsp ground cinnamon
3 tbsp butter
1 pie crust, either homemade or frozen
- Preheat oven to 300 degrees.
- Make the filling: Melt the butter in a skillet over medium heat. Add the apples, sugar and cinnamon and cook 5 minutes, or until tender. Set aside.
- Make the custard: In a stand mixer bowl, combine the butter and sugar and beat until creamy. Add the eggs one at a time and mix until well incorporated. Add the vanilla and 2 tbsp flour and mix well. Pour in the buttermilk and beat until the mixture is smooth, then set aside.
- For the crumble topping: Combine the sugars, flour, chopped pecans and cinnamon in a bowl. Add in the butter, mixing in with your fingers until it is coarse and crumbly.
- Place the apples as the bottom layer in the pie crust. Pour the custard over the apples (some may float up, just try to push them back down. Bake 35 minutes.
- Remove the pie, gently and carefully spoon the crumble topping over the top, making an even layer. Return the pie to the oven for another 35 – 40 minutes. Let stand 1 hour before serving.