Apple & Buttermilk Pie
Adapted from The Best of Cooking Light
10 servings Via sprinklebakes.com
Note: This recipe requires a deep-dish pie pan.
Crust:
Ready made 9″ deep dish pie crust. (Or homemade, if you prefer)
Streusel topping:
1/3 cup all-purpose flour
1/3 cup packed brown sugar
1/2 tsp ground cinnamon
1 1/2 tbsp cold butter cut into small cubes
Filling:
5 cups (about 2lbs.) sliced and peeled apples, a firm variety like Granny Smith
1 cup granulated sugar, divided
1 tsp ground cinnamon
2 tbsp. all purpose flour
1/4 tsp salt
3 large eggs
1 3/4 cups fat-free buttermilk
1 tsp vanilla extract
- Preheat oven to 325 degrees.
- Roll dough into a 14-inch circle and fit into a 9 inch deep dish pie pan coated with cooking spray. Fold edges under and flute. Place pie in refrigerator until ready for use.
- To prepare streusel, combine flour, brown sugar and cinnamon in a small bowl, cut in butter with a pastry blender until the mixture resembles coarse meal. A mini-chopper is handy for this if you have one. Store in refrigerator until ready for use.
- For filling, heat a large nonstick skillet (I used my cast iron pan) coated with cooking spray over medium heat. Add sliced apples, 1/4 cup granulated sugar and cinnamon. Cook for about 10 minutes, or until apples begin to soften. Stir occasionally. Spoon apple mixture into prepared crust.
- Combine remaining 3/4 cup granulated sugar, 2 tablespoons flour, salt and eggs, stirring with a whisk. Stir in buttermilk and vanilla. Pour over the apple mixture. Bake at 325 degrees for 30 minutes. Reduce the oven temperature to 300 degrees (do not remove pie from oven); sprinkle streusel over pie. Bake at 300 degrees for 40 minutes or until set. Let stand 1 hour before serving.