picture taken from www.cookinglight.com as I was unable to cut a piece out of mine- it was a gift!
To finally come to reality about Fall-time, I baked an apple streusel pie for my complex neighbor here in Honolulu. Their family has been extremely welcoming since we've arrived, they let us share their wi-fi and gave us the key to the swimming pool so we could go swimming every day!
Apple pies are delicious, and who doesn't love streusel topping? And custard?! Combining the three is such a brilliant idea!
This recipe is from Cooking Light. Being a lazy one today...I copied and pasted the recipe from the site! Hehe.
Warm Apple-Buttermilk Custard Pie
- 1 (9 inch) unbaked pie shell
- 2 1/2 tbsp butter, chilled and cut into small pieces
- 5 cups (2 lbs) Granny Smith apples, peeled and sliced
- 1 cup sugar, divided
- 1/2 tsp cinnamon
- 1/4 tsp salt
- 3 large eggs
- 1 3/4 cups non-fat buttermilk
- 1 tsp vanilla
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 cookig 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, sitrring 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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