Apple Buttermilk Custard Pie
Warm, spiced apples meet creamy, tangy custard in this Apple Buttermilk Custard Pie—a dessert that’s as comforting as it is elegant. This recipe pairs tender, cinnamon-sautéed apples with a silky buttermilk custard, all nestled in a flaky pie crust for the perfect balance of flavors and textures. The natural tartness of the apples, such as Granny Smith or Honeycrisp, is beautifully complemented by hints of vanilla and brown sugar, while a touch of nutmeg adds an optional aromatic finish. With just 25 minutes of prep time and a simple oven bake, this pie is an easy yet impressive treat for any occasion. Serve it at room temperature or chilled for a decadent slice that practically melts in your mouth!
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Recipe Information
Ingredients
- 1 pre-made or homemade crust Pie crust
- 3 medium (such as Granny Smith or Honeycrisp) Apples
- 2 tablespoons Unsalted butter
- 0.25 cup Brown sugar
- 0.5 teaspoon Ground cinnamon
- 0.333 cup Granulated sugar
- 2 tablespoons All-purpose flour
- 2 pieces Large eggs
- 1 teaspoon Vanilla extract
- 0.75 cup Buttermilk
- 0.125 teaspoon (optional, for garnish) Nutmeg
Instructions
Preheat your oven to 375°F (190°C). Place the pie crust into a 9-inch pie plate, trim any excess dough, and flute the edges if desired. Set aside.
Peel, core, and thinly slice the apples. In a large skillet over medium heat, melt the butter, then add the apple slices, brown sugar, and cinnamon. Cook while stirring occasionally for 4–5 minutes, or until the apples begin to soften. Remove from heat and let cool slightly.
In a medium mixing bowl, whisk together the granulated sugar and flour until combined. Add in the eggs and vanilla extract, whisking until smooth.
Slowly whisk the buttermilk into the egg mixture until fully incorporated and smooth. This will be your custard filling.
Arrange the cooked apple slices evenly across the bottom of the prepared pie crust.
Pour the buttermilk custard mixture over the apples, spreading it evenly.
Place the pie plate on a baking sheet (to catch any drips) and bake in the preheated oven for 45–50 minutes, or until the custard is set and the top is lightly golden. A knife inserted into the center should come out clean.
Remove the pie from the oven and let it cool completely at room temperature. If desired, lightly sprinkle nutmeg over the top for extra flavor.
Slice and serve at room temperature or slightly chilled. Store any leftovers covered in the refrigerator for up to 3 days.
Nutrition Facts
Calories |
1625 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 66.2 g | 85% | |
| Saturated Fat | 30.6 g | 153% | |
| Polyunsaturated Fat | 4.4 g | ||
| Cholesterol | 457 mg | 152% | |
| Sodium | 761 mg | 33% | |
| Total Carbohydrate | 245.6 g | 89% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 163.8 g | ||
| Protein | 19.8 g | 40% | |
| Vitamin D | 2.0 mcg | 10% | |
| Calcium | 141 mg | 11% | |
| Iron | 5.3 mg | 29% | |
| Potassium | 809 mg | 17% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
