Tangy buttermilk custard, tender apples, and a buttery streusel topping make this Apple Buttermilk Custard Pie unforgettable.
You know how sometimes a recipe sneaks up on you? Like, you’re not even sure if it’s going to work, but then it turns into one of those “why haven’t I made this sooner” moments? That’s exactly what happened the first time I baked this Apple Buttermilk Custard Pie.
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
I’d been staring at a half-empty carton of buttermilk (leftover from pancakes, naturally) and a big bag of apples that were this close to being too soft. My mom always told me never to waste apples—she’d even turn the mushy ones into sauce. So I thought, why not pie? The buttermilk felt like a gamble. Would it curdle? Would it taste weird? Honestly, I almost chickened out. But when the pie came out of the oven, golden on top with that sweet apple smell filling the kitchen, I knew I’d struck gold.
We didn’t even wait for it to cool all the way. My husband cut into it while it was still steaming (I might’ve yelled a little), and even though it fell apart on the plate, nobody cared. The tangy custard with the soft apples and that crunchy streusel topping—it was gone before the night was over.
Here’s a quick peek at what’s inside:
Table of content
Why You’ll Love This Apple Buttermilk Custard Pie Recipe?
Okay, so here’s the thing—this isn’t your grandma’s classic apple pie (though no shade to grandma, she still rules). The custard gives it this creamy, almost silky layer that makes it feel a little fancier. But it’s not “fussy fancy,” you know? It’s still cozy and comforting.
And that topping? Oh man, the streusel is like the cherry on top… except, well, it’s butter, sugar, and cinnamon. Crunchy, sweet, and just the right balance to the creamy custard underneath. It’s basically like three desserts had a baby: apple pie, custard tart, and coffee cake. Not mad about it.
Ingredient Notes:
Here’s the lowdown on what makes this Apple Buttermilk Custard Pie shine:
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Apples – Granny Smiths are my go-to because they’re tart and hold their shape. But if you’ve got a pile of Honeycrisps or Galas sitting around, use those. Honestly, mixing apples makes it even better.
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Buttermilk – The star that sets this apart. It gives the custard a tangy depth you don’t get with regular milk. Kind of like when sour cream sneaks into cake batter—suddenly it’s richer and you can’t quite explain why.
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Spices – Cinnamon and nutmeg, the usual suspects. They’re warm, cozy, and absolutely essential here.
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Eggs – They hold the custard together. No eggs, no custard.
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Streusel Topping – If you’re a topping person (and let’s be honest, who isn’t?), this is the part you’ll fight over. Sweet, buttery, crumbly perfection.
How To Make Apple Buttermilk Custard Pie?
Step 1: Crust business
Roll out your pie dough, line the dish, and flute those edges if you’re feeling fancy. Or just press ’em down rustic-style—nobody’s judging. Pop it in the fridge while you prep the filling.
Step 2: Apples meet spice
Cook the apples with cinnamon, nutmeg, and a sprinkle of sugar. The kitchen will smell like fall in about three minutes flat. Dump that fragrant apple goodness into the crust.
Step 3: The custard magic
Whisk sugar, flour, salt, and eggs. Then add the buttermilk and vanilla. It’ll look thin at first, but trust the process—it sets up beautifully. Pour it over the apples.
Step 4: Bake round one
Bake for 30 minutes to get things started. It’ll look a little wobbly, and that’s okay.
Step 5: Streusel time
Mix flour, brown sugar, cinnamon, and butter until crumbly. Sprinkle it over the pie, drop the oven temp, and bake another 40 minutes. The top will turn golden, and the custard should jiggle just slightly in the center.
Step 6: Cool (if you can wait)
Let it sit for an hour. Or don’t. Just know if you cut in too soon, it’ll be messy—but still delicious.
Want To Save This Recipe?
Storage Options:
Here’s the good news: this pie actually gets better after a day in the fridge. Cover it up, store it chilled, and it’ll last about three days (if nobody sneaks slices at midnight). You can also freeze it—wrap individual slices in foil and stash them in a freezer bag. Warm them up later, and you’re right back to cozy pie heaven.
Variations and Substitutions:
Want to play around a little?
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Try mixing apple varieties for a sweet-tart balance.
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Skip the streusel and go for a lattice crust if you want that traditional apple pie look.
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Add a splash of bourbon to the custard for a grown-up twist (highly recommend).
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Swap in dairy-free buttermilk (milk + vinegar trick) if needed.
What to Serve with Apple Buttermilk Custard Pie?
This pie doesn’t need anything else, but let’s be honest—extras are fun:
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A dollop of whipped cream always works.
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Vanilla ice cream? Classic. Cinnamon ice cream? Even better.
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Drizzle some caramel over the top if you’re the “more is more” type.
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Pair it with a hot cup of coffee or chai, and you’ve got yourself a moment.
Frequently Asked Questions:
Can I use store-bought crust?
Yep, no shame in that game. Sometimes shortcuts are what get dessert on the table.
Do I have to cook the apples first?
Yes, trust me on this. Raw apples can bake unevenly and stay crunchy. Pre-cooking guarantees that soft, sweet bite.
Can I make it ahead?
Absolutely. Bake it the day before and refrigerate. Just let it come to room temp before serving, or warm up slices if you like it cozy.
And that’s the story of my Apple Buttermilk Custard Pie. It’s got a little bit of tang, a lot of sweetness, and enough streusel to make you forget your worries for a while. What do you think—are you team classic apple pie, or are you ready to give this custardy twist a try?
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Remember it later!
Planning to try this recipe soon? Pin it for a quick find later!
Keep the Flavor Coming – Try These:
Apple Buttermilk Custard Pie
Ingredients
For the crust:
- 1 single pie crust
For the filling:
- 5 cups about 2 lbs apples , peeled and sliced (Granny Smith recommended)
- 1 cup granulated sugar divided
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- 1/4 teaspoon salt
- 3 large eggs
- 1 3/4 cups buttermilk
- 1/2 teaspoon vanilla extract
For the topping:
- 1/3 cup all-purpose flour
- 1/3 cup brown sugar
- 1/2 teaspoon ground cinnamon
- 3 tablespoons chilled butter cut into small cubes
Instructions
Prepare the crust:
- Preheat the oven to 325°F (160°C). Roll the dough into a 14-inch circle and line a 9-inch deep-dish pie pan. Fold under the edges and flute decoratively. Refrigerate until ready to use.
Cook the apples:
- Spray a large nonstick skillet with cooking spray and place over medium heat. Add the sliced apples, 1/4 cup of the sugar, cinnamon, and nutmeg. Cook for about 10 minutes, stirring occasionally, until the apples are tender. Transfer the mixture to the prepared crust.
Make the custard:
- In a medium bowl, whisk together the remaining sugar, flour, salt, and eggs. Gradually whisk in the buttermilk and vanilla extract until smooth. Pour the custard mixture evenly over the apples.
Bake the pie (first bake):
- Bake for 30 minutes at 325°F. The filling will begin to set but remain slightly soft.
Prepare the streusel topping:
- In a small bowl, combine the flour, brown sugar, and cinnamon. Cut in the chilled butter using a pastry blender or two knives until the mixture is crumbly.
Finish baking:
- Reduce oven temperature to 300°F (150°C). Sprinkle the streusel topping over the pie. Continue baking for an additional 40 minutes, or until the custard is set and the topping is golden brown.
Cool and serve:
- Allow the pie to cool for at least 1 hour before slicing and serving.
Notes
I’m Bitty, owner of nodashofgluten.com, where I share simple, delicious recipes for all tastes, including gluten-free. Check out my “About Me” page for more info!
