WARM APPLE-BUTTERMILK CUSTARD PIE
1/2 (15-ounce) package refrigerated piecrusts
1/2 cup butter or margarine, divided
2 Granny Smith apples, peeled and sliced
3/4 cup sugar, divided
3/4 tsp. ground cinnamon, divided
1 1/3 cups sugar
4 large eggs
2 tbsp. flour
1 tsp vanilla extract
3/4 cup buttermilk
3 tbsp. butter or margarine, softened
1/4 cup firmly packed light brown sugar
1/2 cup flour
FIT piecrust into a 9-inch pie plate according to package directions; fold edges under and crimp. Prick bottom and sides of piecrust with fork.
MELT 1/4 cup butter in a large skillet over medium heat.
ADD apple, 1/2 cup sugar, and 1/2 tsp. cinnamon.
COOK, stirring occasionally, 3 to 5 minutes or until apple is tender. Set aside.
BEAT 1/4 cup butter and 1 1/3 cups sugar at medium speed with 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
SPOON apple mixture into piecrust; pour buttermilk mixture over apple mixture
BAKE at 300 degrees for 30 minutes.
STIR TOGETHER 3 tbsp butter, remaining 1/4 cup sugar, brown sugar, 1/2 cup flour, and remaining 1/4 tsp. cinnamon until crumbly. Sprinkle over pie
BAKE 40 more minutes or until knife inserted in center comes out clean. Let stand 1 hour before serving.