Warm Buttermilk Custard Apple Pie

Am I the only one who can’t slice pies?  Because when I went to serve this one, it ended up in many piles of ridiculously delicious slop.  If you know how to effectively serve pie without the filling spilling all over and the crust collapsing, please let me know.  I’m begging you.

Luckily for me (and for Jake), this custard apple pie is so good that we couldn’t have cared less what the slices looked like.  This recipe takes the traditional fall dessert and kicks it up a huge notch.  It is much richer, and as Jake would say, “buttery-er.”  And who doesn’t love butter?!  The custard makes sure it is moist beyond belief.  We ate it both warm and cold, and I highly recommend warm.  Please please PLEASE make this pie for your next holiday meal.  Or your next non-holiday meal.  I don’t really care what your reason is, just get in the kitchen!

I chose this recipe to try from Ammie’s blog for a community swap.  I am so glad I did!  She makes one mean pie.  Look below for other recipes from that are sure to be great!

Warm Buttermilk Custard Apple Pie

For the  Apple Filling

1/4 cup butter
2 green and 1 red apple, peeled, cored and sliced
1/2 cup sugar (I used brown sugar)
1/2 tsp ground cinnamon

For the Custard:

1/4 cup butter, softened
1 1/3 cups sugar
4 eggs
1 tsp vanilla extract
1/2 tsp salt
2 Tbsp all-purpose flour
3/4 cup buttermilk

For the Crumb Topping:

1/4 cup sugar
1/4 cup packed brown sugar
1/2 cup all-purpose flour
1/4 tsp ground cinnamon
3 Tbsp butter

1 pie crust (homemade or store bought)

Preheat the oven to 300 degrees.

To make the apple filling: In a skillet over medium meeat, melt 1/4 cup butter.  Add the apples, sugar, and cinnamon.  Cook 3 to 5 minutes, until tender.  Set aside.

To make the custard: Beat together the softened butter and sugar until creamy.  Add the eggs one at a time, beating until they are no longer yellow.  Add the vanilla, salt, and flour, and combine well.  Pour in the buttermilk and beat until smooth.  Set aside.

To make the crumb topping: Combine the sugar, brown sugar, flour, and cinnamon in a small bowl.  Cut in the butter until the mixture is crumbly.

Put the crust in a pie pan.  Spoon the apple filling into the crust and then pour the custard over the filling.  Top the custard with the crumb topping.

Place the pie in a preheated oven and bake for 70 to 80 minutes, until a knife inserted in center comes out clean. Let it stand for 1 hour before serving warm.

Source: very slightly adapted from Adventures in My Kitchen

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  1. Oh, I need to make this ASAP!

  2. Yum! This looks delicious! I love apple pie!

  3. I made this from Ammie’s blog too, and this pie was devoured very quickly! So glad you enjoyed it too!

  4. I don’t think I could slice a pie “neatly” either…so don’t feel bad!!! This one looks and sounds great!

  5. What an amazing looking pie! Thanks for being part of the recipe swaps!

  6. Oh this looks AMAZING I could almost lick my screen! Totally drool worthy and nobody would notice that your slices are actually lumps.

    If you get any good tips on slicing pie, let me know because I can’t do it to save my life, either! Case in point? See the photo from my Southern Comfort (Drunken) Caramel Apple Pie. D’oh!

  7. This sounds like the epitome of fall desserts. Yum. This just might have to be my birthday dessert of choice this year, since it falls on Thanksgiving. Great post!

  8. This pie is really great, I’m so glad you loved it! I hope at least a few readers are swayed to make this for Thanksgiving!

  9. I think I could eat that whole pie before coming up for air…and I’m not even a huge pie lover! Gorgeous photos, too!!

  10. Oh, this sounds incredible! What a great variation to regular apple pie!

  11. I’m going to use this as the base of my Thanksgiving recipe (there may be a gingersnap crust modification involved in my plans). I’m trying to figure out whether I can bake the night before–does this get weepy?


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