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Buttermilk Apple Custard Pie Recipe

Buttermilk Apple Custard Pie Recipe

A silky buttermilk custard bakes around tender cinnamon apples in a flaky crust. Cozy, gently tangy, and irresistibly sliceable.
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Prep Time: 25 minutes
Cook Time: 1 hour
Total Time: 1 hour 25 minutes
Servings: 8

Ingredients
 

Main Ingredients

  • 10 oz refrigerated pie dough, for a 9-inch pie plate chilled
  • 1.25 lb firm baking apples, peeled and thinly sliced such as Honeycrisp or Granny Smith
  • 1 tbsp lemon juice
  • 0.75 cup granulated sugar
  • 2 tbsp light brown sugar packed
  • 3 tbsp all-purpose flour
  • 1 tsp ground cinnamon
  • 0.25 tsp ground nutmeg
  • 0.25 tsp kosher salt
  • 5 fl oz beaten eggs about 3 large
  • 1 cup buttermilk well-shaken
  • 4 tbsp unsalted butter melted, divided
  • 1.5 tsp vanilla extract
  • 1 tbsp coarse sugar for topping

Instructions

Preparation Steps

  • Heat oven to 375°F with a rack in the lower third. Place a sheet pan on the rack to preheat.
  • Fit the chilled dough into a 9-inch pie plate, crimp the edge, and refrigerate while you prepare the filling.
  • Toss sliced apples with lemon juice, 2 tablespoons of the granulated sugar, and half the cinnamon.
  • Warm 1 tablespoon melted butter in a skillet over medium heat. Cook apples 4–5 minutes until slightly tender. Cool 5 minutes.
  • Whisk remaining granulated sugar, brown sugar, flour, remaining cinnamon, nutmeg, and salt in a bowl.
  • Whisk in beaten eggs, buttermilk, vanilla, and the remaining 3 tablespoons melted butter until smooth.
  • Spread apples in the crust. Sprinkle coarse sugar over apples, then pour the custard on top. Tap the pan to settle.
  • Bake on the preheated sheet pan 50–55 minutes, tenting the edge if browning quickly, until the center quivers slightly.
  • Cool on a rack at least 2 hours. For clean slices, chill 1 hour before serving.

Notes

Variation: Swap 1 tsp vanilla for 1 tbsp bourbon or apple brandy for a spirited finish. For extra crunch, sprinkle 2 tbsp chopped pecans over the apples before pouring in the custard. Store leftovers covered in the fridge up to 3 days; rewarm slices briefly at 300°F.
This recipe is an original creation inspired by classic Buttermilk Apple Custard Pie Recipe flavors. All ingredient ratios and instructions are independently developed.