slice of heaven. [apple-buttermilk custard pie w. homemade cinnamon whipped cream]
For my first attempt at making apple pie, I wanted to find a recipe that received rave reviews or five-stars. I came across a recipe from Cooking Light magazine that put a healthier twist on the average apple pie, but looked equally delicious.
I decided to use my own crust recipe (from Betty Crocker) because I already knew how to make and handle the dough. I followed the pie recipe almost exactly, only altering a few measurements. The recipe made too much buttermilk filling for a 9-inch pie pan and since I did not have a 10-inch pan, I only used about three-fourths of the filling. Otherwise, the pie might have overflowed.
Upon my first bite, it was difficult to tell that this recipe came from a healthy food magazine. The flavor and texture of the pie was wonderful, from the sweet cinnamon flavor of the soft Granny Smith apples to the subtle saltiness of the flakey crust. Sprinkling the streusel mixture on top added yet another dimension and texture to the pie. But how could I forget the homemade cinnamon whipped cream? My decision to add a bit of cinnamon to the cream and spoon a dollop on top of the pie was the perfect last touch, taste-wise and presentation-wise.
Next time I make apple pie, I’d like to try making one with a top crust; however, this recipe was still a winner!
1/3 cup flour
1/3 cup light brown sugar, packed
1/2 tsp. cinnamon
2 1/2 tbsp. chilled butter, cut in small pieces
Combine flour, brown sugar and cinnamon in a medium bowl. Cut in butter with pastry blender until mixture resembles coarse meal. Place streusel in refrigerator.
5 cups Granny Smith apples, peeled and thinly sliced (about 4-5 apples)
1 cup sugar, divided
1/2 tsp. cinnamon
2 tbsp. flour
1/4 tsp. salt
3 large eggs
1 1/2 cups buttermilk
1 tsp. vanilla extract
Heat a large non-stick skillet coated with cooking spray over medium heat. Add sliced apple, 1/4 cup sugar and 1/2 tsp. cinnamon. Cook for about 10 minutes or until apples are tender, stirring mixture occasionally. Reduce heat to medium if necessary. Spoon apple mixture into prepared crust.
Combine remaining 3/4 sugar, 2 tbsp. flour, salt and eggs, stirring with a whisk. Add buttermilk and vanilla. Make sure mixture is thoroughly combined. Pour over apple mixture.
Bake at 325 degrees for 30 minutes.
Reduce oven temperature to 300 degrees—do not take pie out of the oven. Remove streusel mixture from refrigerator. Sprinkle streusel over pie. Bake for an additional 40 minutes or until set. Let cool before serving.