Warm Apple-Buttermilk Custard Pie
- 1 (9 inch) refrigerated pie crusts
- 12 cup butter, divided or 12 cup margarine
- 2 granny smith apples, sliced, peeled and
- 12 cup sugar
- 34 teaspoon cinnamon, ground, divided
- 1 13 cups sugar
- 4 large eggs
- 2 tablespoons all-purpose flour
- 1 teaspoon vanilla extract
- 34 cup buttermilk
- 3 tablespoons butter, softened or 3 tablespoons margarine
- 14 cup sugar
- 14 cup firmly packed light brown sugar
- 12 cup all-purpose flour
DirectionsFit pie crust into a 9-inch pie plate according to package directions.
Fold edges under and crimp.
Melt 1/4 cup butter in a large skillet over medium heat.
Add apple slices, 1/2 cup sugar, and 1/2 tsp cinnamon.
Cook, stirring occasionally, 3 to 5 minutes or until apple slices are tender; set aside.
Beat 1/4 cup butter and 1 1/3 cups sugar at medium speed with an electric mixer until creamy.
Add eggs 1 at a time, beating just until yellow disappears.
Add 2 tbsp 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 for 30 minutes.
Stir together 3 tbsp butter, 1/4 cup sugar, brown sugar, 1/2 cup 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 for 1 hour before serving.