Apple Pie tends to be a staple recipe. You make it, you know what to expect, and you enjoy it. Sometimes it is nice to “mix things up,” even when it comes to Apple Pie. This pie has two main components: the custard filling and the crumble topping. When you put them together, they are the perfect harmony of creamy and crunchy. Enjoy this pie warm or cold, either way, you will never think of Apple Pie the same way again.
Components of the Pie:
1 Regular Pie Dough - Rolled out and in a 9” pie pan. Keep refrigerated.
Apple Custard Filling - Recipe and Ingredients below.
Crumble Topping - Recipe and Ingredients below.
Crumble Topping - Recipe and Ingredients below.
Ingredients: Apple Custard Filling
2 ½ cups Granny Smith Apples, peeled, cored, and cut into ¼” thick slices
¾ cup Granulated Sugar
2 tablespoons All Purpose Flour
⅛ teaspoon Coarse Kosher Salt
⅔ cup Whole Buttermilk
1 teaspoon Vanilla Extract
5 tablespoons Unsalted Butter, melted
2 Large Eggs, lightly beaten/mixed
2 ½ cups Granny Smith Apples, peeled, cored, and cut into ¼” thick slices
¾ cup Granulated Sugar
2 tablespoons All Purpose Flour
⅛ teaspoon Coarse Kosher Salt
⅔ cup Whole Buttermilk
1 teaspoon Vanilla Extract
5 tablespoons Unsalted Butter, melted
2 Large Eggs, lightly beaten/mixed
Ingredients: Crumble Topping
½ cup All Purpose Flour
2 tablespoons Granulated Sugar
2 tablespoons Light Brown Sugar
2 tablespoons Granulated Sugar
2 tablespoons Light Brown Sugar
½ teaspoon Ground Cinnamon
⅛ teaspoon Coarse Kosher Salt
½ cup Pecans, diced halves or pieces
3 tablespoons Unsalted Butter, melted
⅛ teaspoon Coarse Kosher Salt
½ cup Pecans, diced halves or pieces
3 tablespoons Unsalted Butter, melted
Directions: Mixing the Apple Custard Filling:
-
Peel, core, and cut apples into slices approximately ¼” thick. Set aside.
Note: 2 ½ cups of apple slices is approximately 3 ½ medium sized apples. -
In a large bowl combine ¾ cup granulated sugar, 2 tablespoons all purpose flour, and ⅛ teaspoon coarse kosher salt. Whisk together until combined.
3. Pour in ⅔ cup whole buttermilk and 1 teaspoon vanilla extract. Whisk until combined. - Pour in 5 tablespoons melted, unsalted butter. Whisk until combined.
- Pour in 2 large, lightly beaten/mixed eggs. Whisk until combined.
- Add in 2 ½ cups Granny Smith apple slices. Stir with a spatula until combined.
Directions: Mixing the Crumble Topping:
Note: Mix the dry ingredients while the pie is in the oven. Do not add the melted butter until right before you put it on the pie.
Note: Mix the dry ingredients while the pie is in the oven. Do not add the melted butter until right before you put it on the pie.
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In a medium bowl combine ½ cup all purpose flour, 2 tablespoons granulated sugar, 2 tablespoons light brown sugar, ½ teaspoon ground cinnamon, and ⅛ teaspoon coarse kosher salt. Whisk together until combined.
2. Add ½ cup diced pecan halves or pieces. Whisk until combined.
3. Pour in 3 tablespoons unsalted, melted butter. Stir with a spatula until combined.
Directions: Assembling and Baking the Pie:
- Preheat the oven to 375° F.
- Remove the 9” pie pan containing the pie crust from the refrigerator.
- Pour the Apple Custard Filling into the pie crust. Place on a rimmed baking sheet and bake on the middle rack of your oven.
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Bake for 1 hour. Remove from the oven. Using your hands, sprinkle the crumble topping evenly over the baked custard portion of the pie.
5. Place the pie back in the oven for 15 additional minutes to crisp the crumble topping.
6. Remove the pie from your oven, allow to cool on a baking rack for approximately two hours, and then keep the pie refrigerated until ready to serve.
This pie lasts in your refrigerator for up to 7 days.