Apple-Buttermilk Pie

Pies rock. If I could only take one dessert to my castaway island, it would be pie. What kind? Well, that would be the problem, since I love so many of them!  My grandma made the best buttermilk pies, and buttermilk has remained one of my favorites. My family, however, thinks that sounds “weird.” Whatever. Buttermilk, like butter, makes everything better.

Last weekend, I combined a caramel-y apple pie with a buttermilk pie to make this, a dessert that had everyone scraping their plates and picking up crumbs with their little sticky fingers.

Apple-Buttermilk Pie

Crust for 9” pie, homemade or store-bought

Filling:

• 2 large Granny Smith apples, cored, peeled, and thinly sliced
• ½ cup butter, divided
• ¼ cup brown sugar
• 1/2 tsp cinnamon
• 1-1/4 cups sugar
• 4 large eggs
• 2 Tbsp flour
• 1 tsp vanilla
• ¾ cup buttermilk

Topping:

• 3 Tbsp butter, softened
• ¼ cup sugar
• ¼ cup brown sugar
• ½ cup flour
• ½ tsp cinnamon

Directions:

1. Fit piecrust into 9” pie plate, fold edges and crimp.

2. Melt ¼ cup butter in skillet and sauté apples, ¼ cup brown sugar, and ½ tsp cinnamon until apples are tender, about 5 minutes. Remove from heat.

3. In large bowl, beat eggs and 1-1/4 cup sugar until creamy. Add eggs, one at a time, stirring after each just until yolk disappears. Add 2 Tbsp flour, vanilla, and buttermilk and beat until smooth.

4. Spoon apples and syrup around them into the pie crust, then gently pour buttermilk mixture over the top.

5. Bake at 300 degrees for 30 minutes. Stir together topping ingredients and sprinkle evenly over pie. Bake another 40 minutes, or until a knife inserted into the center comes out clean, Let stand at least one hour before serving.

Click here for the printable recipe