Warm Buttermilk Custard Apple Pie

Warm Buttermilk Custard Apple Pie


4 people made this

About this recipe: A slightly custard-like apple pie with a lovely sugary crumble-like topping...I've made this for many of my Brit friends and whenever Christmas rolls around, this is what they want me to make for dessert.

carinae Delhi, India

Serves: 8 

  • 1 ready made pie crust
  • 55g butter or margerine
  • 2 tart apples
  • 60g granulated sugar (can be reduced to your taste)
  • 1/2 tsp ground cinnamon
  • 55g butter, softened
  • 300g granulated sugar
  • 4 eggs
  • 1 teaspoon vanilla extract
  • 2 tablespoons plain flour
  • 175 ml buttermilk
  • 50g sugar
  • 50g packed soft brown sugar
  • 60g plain flour (not self raising)
  • 1/4 teaspoon ground cinnamon
  • 45g butter

Prep:20min  ›  Cook:1hr  ›  Extra time:20min  ›  Ready in:1hr40min 

  1. Preheat oven to 150 C
  2. For Apple Filing: Melt 55g butter or margarine in skillet over medium heat. Add apple, 300g granulated sugar, and 1/2 teaspoon cinnamon. Cook 3 to 5 minutes, until tender. Set aside.
  3. For Buttermilk Custard: In a large mixing bowl combine 55g softened butter or margarine with 300g granulated sugar. Beat until creamy. Add eggs one at a time, beating until yellow disappears. Mix in vanilla, then 2 tablespoons flour. Combine thoroughly, then pour in buttermilk, beating until smooth.
  4. Fit pastry into pie pan and prick with a fork. Spoon apple mixture into crust, then pour buttermilk custard over it.
  5. Place in preheated oven and bake for 30 minutes.
  6. To Make Streusel/Crumble Topping: While pie is baking, combine 50g caster sugar, 50g packed soft brown sugar, 60g flour, and 1/4 teaspoon cinnamon in a small bowl. Cut in 45 g butter or margarine until mixture is crumbly.
  7. Remove pie from oven after 30 minutes and sprinkle streusel topping over custard. Return to oven and bake for an additional 40 to 50 minutes. Test to see if it's done by inserting a knife in the center. When the knife comes out clean, remove from oven. Let stand 1 hour before serving.


Please feel free to email me with questions because I am fairly sure I've gotten my conversions right...I have brought over my baking utensils from the US to help me bake around the world.

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Reviews (2)


O! This was MOST excellent! It was really the most marvelous and delightful thing, really now. In case anybody would take heed (?), what I did was used a bit less butter and 1 cup of sugar instead of 1 and 1/2. Heart-felt thanks to you my friend! I will use this recipe throughout my life--frequently!!! Whew. MOST EXCELLENT OF ALL. - 03 Oct 2010


I found that as I've gotten older, I like this less sweet. ReeveofKnoxshire recommended taking the sugar down to 1 cup and I think it's safe to take it down to 1/2c to 3/4 c sugar. As for the butter amount, I came up with the recipe when I was living in Las Vegas and the high altitude and dry climate messed so badly with my crust (hence the store bought crust) and overall moisture that I used a bit more butter than I need to now. Tweak the recipe and find what works for you! Just glad that you tried it or have it saved to your recipe box. Cheers! Carinae - 28 Jan 2015

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