Monday, December 7, 2015

Warm Apple-Buttermilk Custard Pie

Ingredients for 10 servings

For the crust:
½ (15-ounce) package refrigerated pie dough

For the streusel:
1/3 cup all purpose flour
1/3 cup packed brown sugar
½ teaspoon ground cinnamon
2 ½ tablespoons chilled butter, cut into small pieces

For the filling:
¼ teaspoon salt
½ teaspoon ground cinnamon
1 cup granulated sugar, divided
1 teaspoon vanilla extract
1 ¾ cups fat-free buttermilk
2 tablespoons all-purpose flour
3 large eggs
5 cups sliced peeled Granny Smith apple (about 2 pounds)


Preheat oven to 325º.

To prepare crust, roll dough into a 14-inch circle; fit into a 9-inch deepdish pie plate coated with cooking spray. Fold edges under; flute. Place pie plate in refrigerator until ready to use.

To prepare streusel, lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine 1/3 cup flour, brown sugar, and ½ teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Place streusel in refrigerator.

To prepare the filling, heat a large nonstrick skillet coated with cookig spray over medium heat. Add sliced apple, ¼ cup granulated sugar, and ½ teaspoon cinnamon; cook 10 minutes or until the apple is tender, sitrring mixture occasionally. Spoon the apple mixture into prepared crust.

Combine remaining ¾ cup granulated sugar, 2 tablespoons flour, salt, and eggs, stirring with a whisk. Stir in buttermilk and vanilla. Pour over apple mixture. Bake at 325º for 30 minutes. Reduce oven temperature to 300º (do not remove pie from oven); sprinkle streusel over pie. Bake at 300º for 40 minutes or until set. Let stand 1 hour before serving. 

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