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Warm Apple Buttermilk Custard Pie
1 9” pie shell
¼ c. butter
2 tart apples, peeled, cored and sliced
½ c. white sugar
½ tsp. cinnamon
¼ c. butter, softened
1 1/3 c. white sugar
1 tsp. vanilla
2 Tbsp. flour
¾ c. buttermilk
¼ c. white sugar
¼ c. brown sugar
½ c. flour
¼ tsp. cinnamon
3 Tbsp. butter
Preheat oven to 300°.
To make filling: Melt ¼ c. butter in a skillet over medium heat. Add apples, ½ c. white sugar, and ½ tsp. cinnamon. Cook 3 to 5 minutes or until tender. Set aside.
To make buttermilk custard: In a large mixing bowl combine ¼ c. softened butter with 1 1/3 c. white sugar. Beat until creamy. Add eggs 1 at a time, beating until yellow disappears. Mix in vanilla, then 2 Tbsp. flour. Combine thoroughly then pout in buttermilk, beating until smooth.
Fit pastry into pie pan and prick the bottom with a fork. Spoon apples over crust then pour buttermilk custard over it. Bake in preheated oven to 30 minutes.
To make streusel topping: While pie is baking, combine ¼ c. white sugar, brown sugar, ½ c. flour and ¼ tsp. cinnamon in a small bowl. Cut in 3 Tbsp. butter or margarine until crumbly.
Remove pie from oven after 30 minutes and sprinkle with the streusel toping. Return to oven and bake 40 to 50 minutes longer or until knife inserted in center comes out clean. Let stand 1 hour before serving.