Buttermilk Custard Apple Pie By Kelly Miller • March22,2014 • Updated June 15, 2021 • 4 Comments 14.6K 121 Sauteed apples combine with a sweet buttermilk custard and crumb topping to make the BEST apple pie! I’m in love with apples. They are by far my favorite fruit. My local supermarket sells small/medium sized Fuji apples in bags and I go through at least one bag a week. I used to put them in my large fruit bowl in the middle of my kitchen table, along with bananas and lemons I used throughout the week. I was starting to see little 2 year old bite marks on them. On ALL of them! He loves apples, just not the skin. 🙂 Paul knows though, even when we go out to eat and on the rare occasion we order dessert – my choice is always the apple pie or cobbler. A local restaurant here in Lancaster County makes apple dumplings – now THAT is something I need to try, yum-o! If you’re searching for something a bit different than the normal apple-filled pie – this is it! OH my word, the custard in this pie… and the topping of course pulls it all together. Easy, too! Buttermilk Custard Apple Pie from Gooseberry Patch Recipes for Comfort (affiliate link) For sauteed apples: 1/4 cup butter 2 cups apples, peeled, cored, and sliced 1/2 cup sugar 1/2 teaspoon cinnamon For custard: 1/4 cup butter 1 cup sugar 4 eggs 2 tablespoons flour 1 teaspoon vanilla 3/4 cup buttermilk 1 refrigerated pie crust For topping: 3 tablespoons butter 1/4 cup sugar 1/4 cup brown sugar 1/2 cup flour 1/2 teaspoon cinnamon For apples, melt butter in a skillet. Stir in apples and 1/2 cup sugar. Cook, stirring occasionally, until apples are tender – about 5 – 7 minutes. Set skillet aside for apples to cool to room temperature. For the custard, beat together butter and sugar. Add eggs, flour, vanilla, and buttermilk – beat until blended. Place pie crust in a 9 inch pie plate and spoon apple mixture into bottom of crust. Pour custard over apples. Bake at 325 for 30 minutes. For topping, mix together butter, sugar, brown sugar, flour, and cinnamon with a pastry blender or your hands until coarse crumbs form. Sprinkle topping over pie and bake an additional 30 minutes or until the custard is set. Allow to cool completely before serving. This was gone way TOO fast in my house! I can’t wait to make it again! Here are some more of my favorite pie recipes: Mint Oreo Pudding Pie Toasted Coconut Pudding Pie Pastor’s Wife Apple Crumb Pie Don’t miss another Mostly Homemade Mom recipe! Click here to have recipes delivered by email. Or, you can follow along via Facebook, Pinterest, Twitter, Instagram, or Google+ – I’d love to connect with you! {linking up!} 14.6K 121
K Davis says November 26, 2020 at 2:12 am Hi Kelly, Thank you sooo much for this recipe! This is the third or fourth time in a couple years that I’ve made it and felt it was about high time I sung its praises and sent my thanks! It’s just perfect, every time, and you’re right about the apples being sautéed, it just adds a little more richness. Anyone who’s ever tried this has always been impressed, as it looks more complicated than what it actually is. Thanks again and Happy Thanksgiving! Reply
Kelly Miller says November 26, 2020 at 3:55 am How thoughtful of you to leave such a sweet comment! You are so welcome! I hope you and your family enjoy it for many more years to come – have a Happy Thanksgiving! Reply
Penny Pierce says February 18, 2021 at 12:29 am This looks delicious, can’t wait to try it! What kind of apples do you prefer for this recipe? Reply
Kelly Miller says February 18, 2021 at 1:18 pm I like using Fuji apples for baking, but really any apples would be great! Reply