WARM APPLE-BUTTERMILK CUSTARD PIE

Warm Apple-Buttermilk Custard Pie image

Provided by Diane Atherton

Categories Pies

Time 1h30m

Number Of Ingredients 17

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CRUST:
1/2 (15-ounce) package refrigerated pie (pillsbury)
cooking spray
STREUSEL:
1/3 c all purpose flour
1/3 c brown sugar, firmly packed
1/2 tsp cinnamon
2 1/2 Tbsp chilled butter, cut into small pieces
FILLING:
5 c sliced peeled granny smith apples (about 2 pounds)
1 c granulated sugar, divided
1/2 tsp cinnamon, ground
2 Tbsp all purpose flour
1/4 tsp salt
3 large eggs
1 3/4 c buttermilk, fat-free
1 tsp vanilla extract

Steps:

1. Preheat oven to 325º.
2. To prepare crust, roll dough into a 14-inch circle; fit into a 9-inch deep-dish 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; level with a knife. Combine 1/3 cup flour, brown sugar, and 1/2 teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Place streusel in refrigerator.
4. To prepare the filling, heat a large nonstick skillet coated with cooking spray over medium heat. Add sliced apple, 1/4 cup granulated sugar, and 1/2 teaspoon cinnamon; cook 10 minutes or until the apple is tender, stirring mixture occasionally. Spoon the apple mixture into prepared crust.
5. Combine remaining 3/4 cup granulated sugar, 2 tablespoons flour, salt, and eggs, stirring with a whisk. Stir in buttermilk and vanilla. Pour over apple mixture. Bake at 325º for 30 minutes. Reduce oven temperature to 300º (do not remove pie from oven); sprinkle streusel over pie. Bake at 300º for 40 minutes or until set. Let stand 1 hour before serving.
6. NUTRITION PER SERVING CALORIES 317 (29% from fat); FAT 10.1g (sat 4.6g, mono 3g, poly 1.2g); PROTEIN 5g; CARB 52.6g; FIBER 1.3g; CHOL 76mg; IRON 0.8mg; SODIUM 230mg; CALC 73mg;