Apple Buttermilk Custard Pie
Published: Friday, May 8, 2026
1 pie crust, homemade or store-bought
Filling:
3 Tbsp. unsalted butter
2 lbs. apples peeled, cored and sliced
1 c. granulated sugar divided
½ tsp. ground cinnamon
1 Tbsp. cornstarch
¼ tsp. salt
3 large eggs
1¾ c. full fat buttermilk
1 tsp. vanilla extract
Streusel topping:
1 c. brown sugar
¾ c. all-purpose flour
¼ c. old-fashioned oats
¼ tsp. cinnamon
¼ c. butter, diced
Preheat oven to 325°. Spray a deep dish 9" pie pan with nonstick cooking spray. Line pie pan with crust dough and crimp the edges. Place in freezer until ready to use.
To make the topping, mix together the sugar, flour, oats and cinnamon. Mix in butter with a fork or stand mixer just until the topping is crumbly. Set aside.
For filling, melt butter in a large skillet over medium heat. Add the apple slices, ¼ cup sugar and cinnamon. Cook for about 10 minutes, stirring regularly, or until apple slices are tender. Set aside to cool slightly. In a bowl, combine remaining ¾ cup granulated sugar, cornstarch, salt, eggs, buttermilk and vanilla, whisking until smooth.
Pour cooled cooked apples into pie crust then pour buttermilk mixture over apples. Top pie with streusel topping and cover lightly with foil. Bake for 30 minutes. Carefully remove foil from pie and bake an additional 25-30 minutes or until pie has set. Let cool for 1 hour before serving. Slice and serve with a scoop of ice cream drizzled with caramel sauce, if desired.
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