Warm Apple-Buttermilk Custard Pie

• refrigerated pie crusts↗1

  (9 inch)

• butter or 1/2 cup margarine↗1⁄2 cup

  divided

• granny smith apples↗2

  peeled and sliced

• sugar↗1⁄2 cup
• ground cinnamon↗3⁄4 teaspoon

  divided

• sugar↗1 1⁄3 cups
• large eggs↗4
• all-purpose flour↗2 tablespoons
• vanilla extract↗1 teaspoon
• buttermilk↗3⁄4 cup
• butter or 3 tablespoons margarine↗3 tablespoons

  softened

• sugar↗1⁄4 cup
• firmly packed light brown sugar1⁄4 cup
• all-purpose flour↗1⁄2 cup

Step-by-step instructions

1. 1

   Fit pie crust into a 9-inch pie plate according to package directions. Fold edges under and crimp.

2. 2

   Melt 1/4 cup butter in a large skillet over medium heat. Add apple slices, 1/2 cup sugar, and 1/2 tsp cinnamon. Cook, stirring occasionally, 3 to 5 minutes or until apple slices are tender; set aside.

3. 3

   Beat 1/4 cup butter and 1 1/3 cups sugar at medium speed with an electric mixer until creamy. Add eggs 1 at a time, beating just until yellow disappears. Add 2 tbsp flour and vanilla, beating until blended. Add buttermilk, beating until smooth.

4. 4

   Spoon apple mixture into pie crust; pour buttermilk mixture over apple mixture.

5. 5

   Bake at 300° for 30 minutes.

6. 6

   Stir together 3 tbsp butter, 1/4 cup sugar, brown sugar, 1/2 cup flour, and remaining 1/4 tsp cinnamon until crumbly. Sprinkle over pie.

7. 7

   Bake 40 more minutes or until a knife inserted in center comes out clean.

8. 8

   Let stand for 1 hour before serving.