There’s nothing quite like a slice of Apple Buttermilk Custard Pie to warm the soul. This pie combines the tangy richness of buttermilk custard, the warmth of cinnamon-spiced apples, and the irresistible crunch of a brown sugar streusel topping. It’s a delightful blend of textures and flavors that feels like comfort in every bite. Whether you’re looking for a show-stopping dessert for the holidays or just a cozy treat for a weekend gathering, this pie delivers.
When I first made Apple Buttermilk Custard Pie, I was drawn to the unique combination of creamy custard and tender apples. It felt like a cross between a classic apple pie and a custard tart—two desserts I love. As the pie baked, my kitchen filled with the scent of cinnamon and caramelized apples, and I knew it was going to be something special. Now, it’s become a family favorite that graces our table every autumn and winter.
Why Our Apple Buttermilk Custard Pie Is the Best
Our Apple Buttermilk Custard Pie isn’t your average pie—it’s a creamy, sweet, and tangy masterpiece. The spiced apples pair beautifully with the velvety buttermilk filling, and the crumbly streusel topping adds just the right amount of crunch. This pie is perfect for holidays, dinner parties, or whenever you’re craving a comforting dessert.
Ingredients Notes for Apple Buttermilk Custard Pie
Every ingredient in this Apple Buttermilk Custard Pie recipe plays an important role in creating its perfect texture and flavor.
Crust
- 1 pie crust: Use a homemade crust for extra flakiness or opt for store-bought for convenience.
Filling
- 3.6 tablespoons unsalted butter: Adds richness and enhances the caramelization of the apples.
- 2.4 pounds apples: Choose a firm variety like Granny Smith, Honeycrisp, or Fuji to hold their shape when cooked.
- 1.2 cup granulated sugar: Divided into two portions for both the apple mixture and custard base.
- 0.6 teaspoon ground cinnamon: Provides warmth and spice to the apples.
- 1.2 tablespoons cornstarch: Thickens the custard mixture.
- 0.3 teaspoon salt: Balances the sweetness.
- 3.6 large eggs: Helps set the custard filling.
- 2.1 cups full-fat buttermilk: Adds a creamy, tangy flavor to the custard.
- 1.2 teaspoon vanilla extract: Enhances the overall flavor profile.
Streusel Topping
- 1.2 cup brown sugar: Adds sweetness and a hint of molasses.
- 0.9 cup all-purpose flour: Creates the crumbly texture for the topping.
- 0.3 cup old-fashioned oats: Adds a chewy, nutty texture.
- 0.3 teaspoon cinnamon: Ties in with the spiced apple filling.
- 0.3 cup butter (diced): Creates a rich, crumbly streusel.
Ingredient Substitutions:
- Swap buttermilk with a mixture of whole milk and a tablespoon of lemon juice if needed.
- Add a pinch of nutmeg or cardamom to the filling for extra spice.
- Use a gluten-free flour blend for the streusel topping to make this pie gluten-free.
Kitchen Tools Needed for Apple Buttermilk Custard Pie
- Deep dish 9-inch pie pan
- Non-stick cooking spray
- Large skillet
- Mixing bowls
- Whisk
- Fork or stand mixer (for the streusel)
- Foil (for covering the pie during baking)
How to Make Apple Buttermilk Custard Pie
This pie is as rewarding to make as it is to eat! Here’s how to create Apple Buttermilk Custard Pie it step by step.
1. Prepare the Crust
Preheat your oven to 325°F. Spray your 9-inch pie pan with non-stick cooking spray and line it with your pie crust dough, crimping the edges for a decorative finish. Place the pie crust in the freezer until ready to use.
2. Make the Streusel Topping
In a bowl, mix together the brown sugar, flour, oats, and cinnamon. Using a fork or stand mixer, cut the diced butter into the mixture until it forms a crumbly texture. Set the topping aside.
3. Cook the Apples
In a large skillet, melt the butter over medium heat. Add the apple slices, 1/4 cup of granulated sugar, and cinnamon. Cook for about 10 minutes, stirring frequently, until the apples are tender but not mushy. Remove from heat and let the apples cool slightly.
4. Prepare the Custard
In a mixing bowl, combine the remaining 3/4 cup granulated sugar, cornstarch, salt, eggs, buttermilk, and vanilla extract. Whisk until the mixture is smooth and well combined.
5. Assemble the Pie
Pour the cooked apples into the chilled pie crust, spreading them out evenly. Carefully pour the buttermilk custard mixture over the apples.
6. Add the Streusel
Top the pie with the prepared streusel mixture, spreading it evenly across the surface. Cover the pie lightly with foil.
7. Bake the Pie
Bake the pie at 325°F for 30 minutes. Then, carefully remove the foil and continue baking for an additional 25-30 minutes, or until the pie has set and the streusel topping is golden brown.
8. Cool and Serve
Let the pie cool for at least 1 hour before slicing to allow the custard to set. Serve slices with a scoop of vanilla ice cream and a drizzle of caramel sauce for the ultimate dessert experience.
How to Store Apple Buttermilk Custard Pie
Proper storage is key to enjoying this pie for days to come:
- Room Temperature: Keep the pie covered at room temperature for up to 2 days.
- Refrigeration: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezing: Wrap individual slices in plastic wrap and place them in a freezer-safe bag. Freeze for up to 3 months and thaw in the refrigerator before reheating.
Apple Buttermilk Custard Pie Variations
Try these fun twists on the classic recipe to suit your taste:
- Nutty Streusel: Add chopped pecans or walnuts to the streusel topping for extra crunch.
- Spiced Custard: Mix a pinch of nutmeg or allspice into the custard for a warm, seasonal flavor.
- Berry Apple Pie: Add fresh or frozen cranberries or raspberries to the apple mixture for a sweet-tart twist.
- Crumble Crust: Skip the traditional crust and use a cookie or graham cracker crust instead.
What to Serve with Apple Buttermilk Custard Pie
This pie pairs beautifully with:
- Vanilla Ice Cream: The creamy, cool sweetness balances the warm spices and custard.
- Caramel Sauce: A drizzle of caramel adds extra decadence.
- Spiced Cider or Chai Tea: Their warmth and spice complement the pie perfectly.
For an elevated serving idea, garnish each slice with a dollop of whipped cream and a sprinkle of cinnamon.
Top Tips for Perfect Apple Buttermilk Custard Pie
- Use Firm Apples: Choose a variety like Granny Smith or Honeycrisp to maintain the apple slices’ structure during baking.
- Cool the Apples: Allow the cooked apples to cool slightly before adding them to the crust to prevent a soggy bottom.
- Whisk Custard Thoroughly: A smooth custard ensures an even bake and perfect texture.
- Don’t Skip the Streusel: The topping adds a delightful crunch that complements the soft custard and apples.
- Bake Evenly: Rotate the pie halfway through baking for an evenly golden crust and topping.
Helpful Notes
- Let the pie cool completely before slicing to ensure clean, firm cuts.
- If the pie starts to brown too quickly, cover it loosely with foil to prevent overbaking.
Tips from Well-Known Chefs
- Chef Mary Berry: Recommends adding a splash of Calvados (apple brandy) to the filling for a sophisticated twist.
- Chef Ina Garten: Suggests brushing the crust with an egg wash for a beautifully golden finish.
- Chef Claire Saffitz: Advises using a mix of apple varieties for a more complex flavor.
Frequently Asked Questions (FAQ)
- Can I use a store-bought crust? Yes, a store-bought crust works perfectly if you’re short on time.
- What apples work best? Granny Smith, Honeycrisp, or Fuji are ideal for their firmness and flavor.
- How can I make this gluten-free? Use a gluten-free pie crust and substitute the flour in the streusel with almond flour.
- Can I make this pie ahead? Absolutely! You can bake it a day in advance and store it in the refrigerator.
- Why is my custard runny? Ensure you bake the pie long enough for the custard to set completely.
More Delicious Pie Recipes
Check out these related recipes for more dessert inspiration:
Final Thoughts: Apple Buttermilk Custard Pie is the perfect dessert for special occasions or a cozy night at home. With its tender apples, creamy custard, and crunchy streusel topping, it’s sure to become a family favorite. Serve it warm with ice cream for the ultimate indulgence!
Apple Buttermilk Custard Pie
Ingredients
For the Crust:
- – 1 pie crust homemade or store-bought
For the Filling:
- – 3.6 tbsp unsalted butter
- – 2.4 lbs apples peeled, cored, and sliced
- – 1/2 cup granulated sugar divided
- – 0.6 tsp ground cinnamon
- – 1.2 tbsp cornstarch
- – 0.3 tsp salt
- – 3.6 large eggs
- – 2.1 cups full-fat buttermilk
- – 1.2 tsp vanilla extract
For the Streusel Topping:
- – 1.2 cup brown sugar
- – 0.9 cup all-purpose flour
- – 0.3 cup old-fashioned oats
- – 0.3 tsp cinnamon
- – 0.3 cup butter diced
Instructions
- Prepare the Pie Crust: Preheat your oven to 325°F (165°C). Spray a 9-inch deep-dish pie pan with non-stick cooking spray. Line the pie pan with crust dough, crimp the edges, and place in the freezer until ready to use.
- Make the Streusel Topping: In a bowl, mix together the brown sugar, flour, oats, and cinnamon. Add the diced butter and mix with a fork or stand mixer until the topping is crumbly. Set aside.
- Cook the Apples: Melt the butter in a large skillet over medium heat. Add the apple slices, 1/4 cup granulated sugar, and cinnamon. Cook for about 10 minutes, stirring regularly, until the apple slices are tender. Remove from heat and let cool slightly.
- Prepare the Custard Filling: In a bowl, whisk together the remaining 3/4 cup granulated sugar, cornstarch, salt, eggs, buttermilk, and vanilla extract until smooth.
- Assemble the Pie: Place the cooked apple slices into the prepared pie crust. Pour the buttermilk custard mixture over the apples. Sprinkle the streusel topping evenly over the pie.
- Bake the Pie: Cover the pie lightly with foil and bake at 325°F for 30 minutes. Carefully remove the foil and bake for an additional 25-30 minutes, or until the custard is set and the topping is golden brown.
- Cool and Serve: Allow the pie to cool for 1 hour before slicing. Serve with a scoop of ice cream and drizzle with caramel sauce, if desired.
Notes
– Storage: Store leftovers in the refrigerator for up to 3 days.
– Make Ahead: The pie can be baked a day in advance and reheated in the oven before serving.