My parents recently brought back some food goodies from their Tennessee vacation, including some big, beautiful apples. I’m usually not a huge fan of fruity desserts, but I really wanted to try these apples in a pie. I didn’t want a typical double-crust pie though and after a lot of searching, I settled on an apple custard pie. My husband’s favorite dessert is flan so anything custard-y is usually a winner around here.

This pie was easy, easy, easy. I had a storebought crust in the fridge that needed to be used and I have to say I’m super impressed with Pillsbury. I love a good crunchy crust and it was perfect. The only element that took any real time was cooking the apples but that just involved stirring them every few minutes.

The pie just tastes like fall. I tend to think of custard pies as warm weather food (probably because we usually have one on my dad’s birthday in April) but the cinnamon in this recipe totally changed that. Well that and the streusel, streusel makes everything feel like fall! It was delicious right out of the oven AND cold.

Apple Custard Pie
adapted from Cooking Light

1/2  (15-ounce) package refrigerated pie dough (such as Pillsbury)
Cooking spray

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

2  cups sliced peeled Granny Smith apple (about 1 large)
1  cup  granulated sugar, divided
1/2  teaspoon  ground cinnamon
2  tablespoons  all-purpose flour
1/4  teaspoon  salt
2  large eggs
1 cup  fat-free buttermilk
1  teaspoon  vanilla extract

Preparation

Preheat oven to 325º.

To prepare crust, roll dough into a 14-inch circle; fit into a 9-inch  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 1/2 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 cooking spray over medium heat. Add sliced apple, 1/4 cup granulated sugar, and 1/2 teaspoon cinnamon; cook 10 minutes or until the apple is tender, stirring mixture occasionally. Spoon the 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 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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