Apple-Buttermilk Custard Pie
1 9” refrigerated pie crust
½ cup butter
2 Granny Smith apples, peeled and sliced
½ cup granulated sugar
¾ tsp ground cinnamon, divided
1 1/3 cups granulated sugar
4 large eggs
2 tbsp all purpose flour
1 tsp vanilla
¾ cup buttermilk
3 tbsp butter
¼ cup granulated sugar
¼ cup firmly packed light brown sugar
½ cup all purpose flour
Fit piecrust into a 9-inch pie pan and prick sides and bottom with fork.
Melt ¼ cup butter in a large skillet over medium heat; add apple, ½ cup granulated sugar, and ½ tsp cinnamon. Cook, stirring occasionally, 3-5 minutes or until apple is tender; set aside.
Beat remaining ¼ cup butter and 1 1/3 cups granulated sugar adding eggs 1 at a time. Add 2 Tbsp flour and vanilla beating until blended well. Add buttermilk and blend until smooth.
Spoon apple mixture into piecrust; pour buttermilk mixture over apple mixture.
Place bakers rack in 12” Dutch oven and set pie on rack. Bake over medium heat with top coals for 30 minutes. Meanwhile stir 3 tbsp butter, ¼ cup granulated sugar, brown sugar, ½ cup flour and remaining ¼ tsp cinnamon until crumbling. Sprinkle over pie and continue baking for approximately 40 more minutes or until knife inserted in center comes out clean. Allow to cool completely before serving.