This warm apple-buttermilk custard pie is a delicious twist on a classic American dessert. 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.The flaky crust and crispy topping pack half the fat of a traditional pie, partly because fat-free buttermilk replaces the sizeable amount of butter that other recipes call for.

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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 325º.

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  • To prepare crust, roll dough into a 14-inch circle; fit into a 9-inch deepdish pie plate coated with cooking spray. Fold edges under; flute. Place pie plate in refrigerator until ready to use.

  • 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.

  • To prepare the filling, heat a large nonstrick skillet coated with cookig 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, sitrring mixture occasionally. Spoon the apple mixture into prepared crust.

  • 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.

Nutrition Facts

317 calories; calories from fat 29%; fat 10.1g; saturated fat 4.6g; mono fat 3g; poly fat 1.2g; protein 5g; carbohydrates 52.6g; fiber 1.3g; cholesterol 76mg; iron 0.8mg; sodium 230mg; calcium 73mg.