Apple-buttermilk Custard Pie

Total Time: 30 mins Cook Time: 30 mins

Ingredients

• Servings: 10
• 0.5 (15 ounce) package refrigerated pie dough (such as pillsbury)
• cooking spray
• 1/3 cup all-purpose flour
• 1/3 cup packed brown sugar
• 1/2 teaspoon ground cinnamon
• 2 1/2 tablespoons chilled butter, cut into small pieces
• 5 cups sliced peeled granny smith apples (about 2 pounds)
• 1 cup granulated sugar, divided
• 1/2 teaspoon ground cinnamon
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 3 large eggs
• 1 3/4 cups fat-free buttermilk
• 1 teaspoon vanilla extract

Recipe

• 1 preheat oven to 325ºf.
• 2 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.
• 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 nonstrick 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 325ºf for 30 minutes. reduce oven temperature to 300ºf (do not remove pie from oven); sprinkle streusel over pie. bake at 300ºf for 40 minutes or until set. let stand 1 hour before serving.