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August 2, 2011
Apple Buttermilk Pie
Traditional Cakes & Pies
Prep time:
15 minutesbaking time:
50 to 60 minutes“Grandma combined two of our favorites, apples and custard, into this sensational pie.”
Ingredients
Serves 8
- 2 medium Granny Smith apples
- 1 1/2 cups granulated sugar, divided
- 3 large eggs
- 1 cup buttermilk
- 5 1/3 tablespoons butter, melted
- 2 tablespoons all-purpose flour
- 1 tablespoon cinnamon, divided
- 2 teaspoons vanilla extract
- 2 teaspoons nutmeg, divided
- 1 (9-inch) unbaked pie shell
Directions
1
Preheat oven to 350°F. Peel and core apples; cut into small chunks. Place apples in small bowl. Cover with cold water; set aside.
2
Reserve 1 teaspoon sugar. Lightly beat eggs in medium bowl with electric mixer set at low speed until mixed. Add remaining sugar, buttermilk, melted butter, flour, 2 teaspoons cinnamon, vanilla extract and 11/2 teaspoons nutmeg; mix at low speed until well blended. Drain apples thoroughly and place in unbaked pie shell.
3
Pour buttermilk mixture over apples. Combine reserved sugar, remaining 1 teaspoon cinnamon and 1/2 teaspoon nutmeg in small bowl; sprinkle over apples. Bake until apples are tender and custard is set, 50 to 60 minutes. Serve warm or at room temperature. Store in refrigerator.
Variations(0)
Reviews(0)
Grandma's Secret Trick
Grandma's Secret Trick
When Grandma peeled and chopped apples, she covered them with cold water to prevent them from browning. Sometimes she brushed the apples with a combination of lemon juice and water, or dipped them in salt water, either of which worked just as well.
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