Warm Apple-Buttermilk Custard Pie Recipe (2024)

I wanted to try something new and had buttermilk to get rid of, but don't think I will make this again. The tartness of the buttermilk was a nice contrast with the sweetness of the apples, but the two fillings did not bond together well and seperated when the pie was served (even after cooling). It was good, but I think plain apple pie is hard to top.

It was my first buttermilk pie, and I loved the creaminess it added.

This is very good, made as is.

The buttermilk adition makes the pie wonderful.

Delicious! Different and pretty easy to do. Made no changes except making my own crust. Did not get a crispy topping, but still quite tasty. Make sure you use a deep dish pie plate -- regular sized will not fit all the filling. UPDATE: Let the pie bake a little longer this time and the topping got crispier.

I've made this twice, and both times it turned out WONDERFUL. My family and my office all loved it. I did not deviate nor modify the recipe in any way. I highly recommend trying this!!

I made this tonight followed the recipe to the t.. But for some reason it seems really salty. Maybe it's due to me making my own buttermilk with regular milk. Dont know

Made this for Thanksgiving, and it was delicious! Even my 23 yo son, who accepts absolutely NO deviations from the standard Thanksgiving fare, loved it. I increased the streusel as suggested to 1/2 cup each, flour and brown sugar. Other than that, I made it according to the recipe. The only thing I'll do differently next time is the crust. I've decided to go back to making my homemade pie crusts. The refrigerated ones are good, but made-from-scratch beats them hands-down. Anyway, I highly recommend this recipe.

Yummy! A tasty tweak on apple pie. I followed the advice of others and cut the sugar because I used sweeter apples. Also made more of the streusel. I almost never give 5 stars, so this is a great rating! Will definitely make again

I gave this 5 stars after tweaking it to our tastes, it was delicious. I buttered the pie plate instead of using cooking spray, increased the topping by 50%, used brown sugar instead of white, doubled the cinnamon, substituted 1/2 cup of buttermilk with heavy cream, added 1 Tb of Meyer lemon juice and dotted the filling with 1 Tb of butter before putting the topping on. Yes it is richer but those changes really revved up the comfort factor and flavor. We had it with French Vanilla ice cream. I'll make this several times a year.

My husband and I loved this pie. I baked mine in a cast iron skillet and the crust was not soggy. I followed the recipe with the exception of adding 1 extra apple and also added 1 tablespoon more of flour. Not sure the flour was necessary but the custard set up very good.

My husband asked for this pie for the holidays. I was nervous because had never made a pie before, I made sure to read all reviews ans did change some things like brushing the crust with egg white to keep it from getting soggy, adding more vanilla and a lil bit of almond extract along with some nutmeg to the custard as well as cutting down the sugar about 1/4 of a cup. I also added some walnuts to the strussel topping. This pie was GREAT! It was the first dessert gone which tells you it was good, when there are other things like brownies and white chocolate mac cookies. This pie will be made for my family every year on the holidays.

This is outstanding. I made this for a Dr.s group and even the Dr. wanted the recipe. It is delicious! Will be making this again!

This pie is awesome ! I made it with no changes to the recipe and it turned out great. This will be on our Thanksgiving menu this year. I highly recommend it !

Great Pie! To prevent soggy crust, brush inside of pie crust with an egg white; sort of moisture proofs the crust. Also, place a bake sheet in the hot oven 10 minutes before putting pie in, and placing the pie on the hot bake sheet cooks the lower crust quicker, to prevent the soggy texture. Puttsmom1, it is probably time to replace your spices!

This is truly amazing! I think I need a larger pie plate (one that is a little deeper) because I always have leftover buttermilk mixture. This may be my favorite apple pie ever.

Outstanding is truly the way to describe this pie! It does take a while for the total recipe, but most of that time is "down time" (i.e. - waiting for it to cook or cool). Overall, I found this to be an incredibly simple recipe, but the taste is not simple at all - it's extraordinarily delicious. Definitely use tart apples for your pie as the sugars are supposed to balance that tartness. The crust was crisp and so was the streusel, and the filling was creamy and gooey, it came out looking gorgeous and tasted even better. Didn't change a thing about the recipe (use real buttermilk to make sure your custard sets); Enjoy (immediately)!

Sounds fabulous......I would use the vinegar method to make the buttermilk as I always do, since we don't use much buttermilk around here and cut the sugar in half. A suggestion I would make to make sure you do not have a soggy crust, which I use to make all my pies now, is bake it in a large paperbag, clip it w/a paperclip, put on a baking sheet....you will be amazed at how nicely browned it comes out and the crust is never soggy. My husband always reminds me to bake it that way, he notices the difference! Oh, and looking at the oven temp and instructions, I would put the pie all together, including topping and pop in to the bag and it will come out just fine. The normal temp for a fruit pie, is 425 for 1 hour...in a bag...(w/streusel topping), for this one, I may try lower, but similiar.

This was really delicious! I used half brown sugar and half white, but otherwise made it as directed.

I enjoyed this pie very much. It turned out beautifully. The apples were very tender and the custard turned out perfectly. I do not like streusel so I did not make that component of the pie. I also made some adjustments to make the custard. I used 1/2 cup of sugar instead of 3/4 cups and I added nutmeg and extra vanilla to it. I did not have buttermilk so I added 1 3/4 tablespoons of vinegar to the milk. I also used 1 tablespoon of all purpose flour and 1 tablespoon of whole wheat flour.

amazing! i stuck to the recipe and it filled out my deep-dish pan perfectly! I will definitely make this again.

Was just wondering if you must use real buttermilk or if a homemade version made from vinegar added to whole milk could be substituted? Sounds GREAT!!!

My husband LOVES apple pie, but he is picky. I have tried many recipes over the past 3 years, none that he liked enough for me to remake, until I made this one last night. I followed it exactly as written. It came out perfect! He ate HALF the pie in one sitting! My kids devoured the other half, I was told to make another! There will be no other apple pie I will make from here on out except for this one. If I could give it 10 stars I would!

Fabulous and easy. Made this pie for our guests, over the weekend. They were asking for more. I'll have to double it next time I make it.

Pie was good but I found it overly sweet. I'd cut back on the sugar. Also, I had to cook it longer than it said because the crust wasn't browned on the bottom and the middle wasn't congealed.

Super easy to make and made everyone happy with it as dessert for Christmas.

Absolutely fabulous pie!! My son has decided that this is his new favorite dessert and he wants it for his birthday instead of cake!! I did use my own crust, but other than that followed the recipe as written and we all loved it! I will be making it again and again!!

This was a really delicious pie, and I've had similar pies. I followed the recipe exactly and found the flavor to be very good. If you really like the spices, then follow the suggestions laid out in previous comments for adding more. The pie fit nicely in my pie dish, so I didn't have to tweak the filling at all; if anything, I would have added another apple (I originally used 5 Granny Smiths) to make the filling a little more apple-y; they cook down quite a bit in the pan. Will definitely make again!

Made this for Thanksgiving; it was a huge hit! Would definitely make again. As some others have said, there is plenty to make two pies, if you are using a regular pie dish. However, wouldn't change a thing!

I followed the recipe exactly and was disappointed. It made a nice looking pie, topping was crisp, looked exactly like the pic. However the pie was very bland and seemed to need more cinnamon or something. Definitely not as good as a regular apple pie.

This was fantastic! It was a big hit with everyone! I used my normal pie crust recipe but followed the filling recipe exactly. The apples were cooked perfectly and the custard was a great addition. I will definitely be making this again.

The apples smelled great in the pan-cooking stage, but the pie as a whole just didn't do it for me. I cooked it 10 min. extra and it was still soggy, although the custard was set. Maybe because I put a baking pan underneath? Otherwise I followed the recipe exactly. The tang of the buttermilk overpowered the delicious apples, and the topping was lost in the custard. I must have done something wrong since almost everyone else gave it 5 stars. Not sure I would try it again, unless someone has some advice on what not to do!

It was very good, fairly easy to make, except peeling all those apples!! My kids weren't crazy about the custard, it was perhaps a bit too sophisticated for young ones, but very good!

I was definitely skeptical, but this was outstanding. I actually modified the recipe and made it in a long, oblong dish. Very yummy with rave reviews from the family. Will be making again.

this was a very nice pie, i liked the slight tang from the buttermilk, and i especially liked pre-cooking the apples. the streusel was a nice added touch, but i found it didn't keep well in the refrigerator - too soggy. oh well, i guess one must eat it all up so there is no left over!

This pie is amazing!! I read the reviews before making it so I tweaked the recipe a tad. I made my own flaky pie crust from a tried and true recipe I have. I reduced the buttermilk to 1 1/2 cups instead of 1 3/4 cups as many suggested. I also increased the topping to 1/2 cup each flour and brown sugar, 1 tap cinnamon, and 3 tbsp butter. Sooo worth it. I have a deep dish pie dish by emile Henry and I still had some leftover buttermilk mixture that wouldn't fit, but only a small amount. If you only have tin regular size pans I would recommend using 2, using 2 pie crusts, and splitting the apples and filling between the two. There is definitely enough for 2 regular size pies. The buttermilk mixture just fills all the cracks between the apples and holds it together nicely. Definitely making this for thanksgiving, if not before than!!! It's also nut free which helps, except I bet it's be great with some walnuts or pecans thrown in the streusel!

I made my own crust and only had regular buttermilk. Otherwise, I followed the recipe. It is probably the best apple pie I've ever tasted!

Have been wanting to make this for a long time, finally did and was not disappointed. I love apple pie, I love custard pie so the combination of the two is a match made in heaven for me. I liked the pie best when served warmed, but my husband enjoyed it best served cold. Either way, it's great.

One of my best recipes, this pie is especially rich and good. I get requests for it all the time and it's one of my personal favorites as traditional apple pie isn't anything I'd ever crave...but this is.

One of my favorites! My friends & family have all asked for this recipe once they tasted the pie!!

This is the recipe to make to impress. It was easy and delicious. Won rave reviews at my dinner table with requests for the recipe. It is great cold and even better warm. Yum!!

Very good pie. My husband really liked the consistency of the cooked apples in the pie, which is something that I have never done before. I was worried about the amount of apples in my store bought deep dish pie crusts, so I split the filling and buttermilk topping between the two shells. This worked great, as there was enough for both. Next time, I will do the same, but add an extra apple or two.

This pie was a hit with dinner guests despite my botching the instruction to let the pie sit out for an hour before serving. I think I was supposed to let it sit exposed to the air so the streusel would stay crunchy but I misunderstood and covered it in foil, and let it sit at room temperature, so the streusel wasn't as crunchy as it could have been. But it was still delicious. Peeling and slicing the apples was a little time consuming but all in all the recipe was very easy.

Loved it! What a delicious twist on apple pie. I decided to try this out on fellow foodies for a casual dinner party (roast pork and root vegetables) and they loved it. I timed it so the pie came out of the oven just before our guests arrived, and everyone commented on the fantastic aroma. I followed some of the previous reviewers advice and cut back a bit on the apples and sugar, and I used my stoneware deep dish pie pan. I served it with a small scoop of top quality vanilla ice cream and a dollop of cinnamon whipped cream on top. This one is a keeper!

This pie got rave reviews from my dinner guests last Saturday night. I added one extra egg yolk and let the pie cook a little longer until it was completely set. The pie was perfect ending for my autumn dinner.

This was delicious! I made it twice - the second time I cut back on the apples a little so most of the custard would fit in the pie shell. Unless you are using very tart apples, in my opinion you can cut out a bit of the sugar - but all in all a fantastic recipe.

I made this for a iron chef dinner party (secret ingredient cinnamon). I topped it with cinnamon whip cream. Not only did I win, the other guests were disappointed there were no leftovers. I just made it again today for another dinner and it got rave reviews including recipe requests. This will be my new staple apple pie recipe.

Ditto on all positive remarks.....this pie came out perfectly. As a long time avid cook, I have never pre-cooked apples for a pie, except in a Tart Tatin. It works well & I believe is the key to forming that custard. A real twist on an all American treat. A keeper! Buffalo, NY

I have made this pie 10 times probably and it always gets rave reviews. Make sure you use a deep dish pie pan. I have the stoneware pie pan from Pampered Chef and it fits perfect. The taste is perfect and it's an easy foolproof pie. A keeper for sure!