Best 5 Apple Buttermilk Pie Recipes

WARM APPLE BUTTERMILK CUSTARD PIE

Steps:

• Preheat oven to 300 degrees F (150 degrees C).
• To Make Apple Filling: Melt 1/4 cup butter or margarine in skillet over medium heat. Add apple, 1/2 cup white sugar, and 1/2 teaspoon cinnamon. Cook 3 to 5 minutes, until tender. Set aside.
• To Make Buttermilk Custard: In a large mixing bowl combine 1/4 cup softened butter or margarine with 1 1/3 cups white sugar. Beat until creamy. Add eggs one at a time, beating until yellow disappears. Mix in vanilla, then 2 tablespoons flour. Combine thoroughly, then pour in buttermilk, beating until smooth.
• Fit pastry into pie pan and prick with a fork. Spoon apple mixture into crust, then pour buttermilk custard over it.
• Place in preheated oven and bake for 30 minutes.
• To Make Streusel Topping: While pie is baking, combine 1/4 cup white sugar, brown sugar, 1/2 cup flour, and 1/4 teaspoon cinnamon in a small bowl. Cut in 3 tablespoons butter or margarine until mixture is crumbly.
• Remove pie from oven after 30 minutes and sprinkle streusel topping over custard. Return to oven and bake for an additional 40 to 50 minutes, until a knife inserted in center comes out clean. Let stand 1 hour before serving.

WARM APPLE-BUTTERMILK CUSTARD PIE

Steps:

• Fit pie crust into a 9-inch pie plate according to package directions. Fold edges under and crimp.
• Melt 1/4 cup butter in a large skillet over medium heat. Add apple slices, 1/2 cup sugar, and 1/2 tsp cinnamon. Cook, stirring occasionally, 3 to 5 minutes or until apple slices are tender; set aside.
• Beat 1/4 cup butter and 1 1/3 cups sugar at medium speed with an electric mixer until creamy. Add eggs 1 at a time, beating just until yellow disappears. Add 2 tbsp flour and vanilla, beating until blended. Add buttermilk, beating until smooth.
• Spoon apple mixture into pie crust; pour buttermilk mixture over apple mixture.
• Bake at 300° for 30 minutes.
• Stir together 3 tbsp butter, 1/4 cup sugar, brown sugar, 1/2 cup flour, and remaining 1/4 tsp cinnamon until crumbly. Sprinkle over pie.
• Bake 40 more minutes or until a knife inserted in center comes out clean.
• Let stand for 1 hour before serving.

BUTTERMILK APPLE PIE ZUCCHINI BREAD

Steps:

• 1. Preheat oven to 350F degrees. Shred apples and zucchini leaving the skins on. Set aside.
• 2. Using 2 8" bread loaf pans, place foil in center overlapping the sides for more ease to lift out the bread. Grease with non-stick spray.
• 3. Mix wet ingredients and spices together using an electric mixer on low-med speed.
• 4. On low speed, slowly add dry ingredients.
• 5. Then add apples and zucchini and mix until combined.
• 6. Optional: Add 1/2 cup of your favorite nuts to the batter for a yummy crunch! My favorites are pistachios :)
• 7. Split the batter between the two loaf pans.
• 8. Add crumble ingredients to a bowl.
• 9. Cut cold butter into the ingredients until crumbles form.
• 10. Split crumble mixture between the two loaf pans pressing the crumbles slightly into the batter.
• 11. Bake for 60 minutes. Cool 20 minutes before removing from loaf pan.
• 12. Cool completely before cutting into and serving. Enjoy!

WARM APPLE-BUTTERMILK CUSTARD PIE

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;

APPLE BUTTERMILK PIE

Steps:

• 1. Sift together the flour, salt, and sugar to start the crust. Cut in the shortening.
• 2. Add in the butter and start to work it into the crust with a pastry cutter, if you have one. You can use your hands, but be watchful if the butter starts to melt. If the butter starts to melt, place everything into the freezer for a few minutes so it will cool back down.
• 3. One or two teaspoons at a time, add in the ice water and continue to work the dough. Continue this until the dough comes together into a ball - then *stop*.
• 4. Divide the dough in half. wrap both halves in plastic wrap and place them in the refrigerator for 30 minutes. When it's ready, grab one of the dough balls and roll it out onto your pie plate. The one I have pictured is a 9.5 inch pie, but it should fit anywhere from a 9 to a 10 inch pie plate.
• 5. Blind bake your crust for 10 - 15 minutes at 425. You can save the other half for another pie. Make sure to turn the oven back down to 350 after the pie crust is finished.
• 6. Next, the apples. Pour the apple cider and the sugar into a large stockpot and stir until the sugar has dissolved. Core the apples (I used Honeycrisps for the one pictured) and cut each apple in half. Use a mandolin to slice the apples so that you end up with thin, half-moon shaped apple slices.
• 7. Place the apple slices into the cider. Once all of the slices are in the cider, turn it to medium heat. Let the apples simmer at medium heat until you can roll them without tearing them, about 15 - 20 minutes.
• 8. The custard I used for this is really just a basic buttermilk pie that's been altered slightly to fit into the crust and support the apples. In a bowl, sift together the flour, salt, and sugar.
• 9. Place the eggs into your mixing bowl and slowly start to beat them. Slowly pour in the melted butter. When it's ready, add the flour mixture to your mixing bowl.
• 10. Once everything is combined, add in the buttermilk and vanilla.
• 11. Arrange your cooled, drained apple slices into rows of varying sizes. For the picture, I used 4 rows of 12, 4 rows of 10, 4 rows of 8 and 8 rows of 5 slices. The more slices in a row, the larger the rose bud will be.
• 12. Pour the custard into your pie shell.
• 13. Start with the larger rosebuds first.... Gently roll the apple slices into your rosebuds and place them into the custard. You may need another pair of hands to help them stand up while you continue to roll, or you can do what I did in the picture and press them down a little further into the custard so they will stand on their own (I was a little short on hands that day).
• 14. Continue rolling your rosettes and placing them into the custard. I started with the largest, and then worked my way down, using the smallest to help fill in any gaps in space that came about.
• 15. Bake at 350 for 40 - 45 minutes.