There’s something timeless about a warm apple pie—especially when it’s dressed up with a creamy custard base and buttery streusel topping. This Apple Buttermilk Custard Pie brings together tangy apples, rich buttermilk, and warming spices in a dessert that’s elegant enough for holidays and easy enough for weekend baking.
Whether you’re serving it for Thanksgiving, a cozy Sunday supper, or just because apples are in season, this pie is pure comfort in every slice.
Why You’ll Love This Pie
- Combines classic apple pie with silky custard
- Balanced sweetness with a hint of tartness from buttermilk
- Cinnamon streusel topping adds texture and flavor
- Great make-ahead dessert for gatherings
- Rustic, homemade charm with bakery-level flavor
Ingredients
For the Pie:
- 1 single pie crust (homemade or store-bought)
For the Filling:
- 5 cups (about 2 lbs) apples, peeled and sliced (Granny Smith preferred)
- 1 cup granulated sugar, divided
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- 3 large eggs
- 1¾ cups buttermilk
- ½ teaspoon vanilla extract
For the Topping:
- ⅓ cup all-purpose flour
- ⅓ cup brown sugar
- ½ teaspoon cinnamon
- 3 tablespoons chilled butter, cut into small cubes
Instructions
Step 1: Prepare the Crust
Preheat oven to 325°F. Roll out pie dough into a 14-inch circle and gently place into a 9-inch deep-dish pie pan. Fold under the edges and flute with your fingers. Refrigerate while preparing the filling.
Step 2: Cook the Apples
In a large nonstick skillet sprayed with cooking spray, cook the apples with ¼ cup of sugar, cinnamon, and nutmeg over medium heat for about 10 minutes, or until tender. Stir occasionally. Spoon the apple mixture evenly into the chilled pie crust.
Step 3: Make the Custard
In a medium bowl, whisk together the remaining ¾ cup sugar, flour, salt, and eggs. Add buttermilk and vanilla, and whisk until smooth. Pour custard mixture over the apples in the pie crust.
Step 4: Bake the Pie
Bake the pie for 30 minutes at 325°F.
Step 5: Make the Streusel
While the pie bakes, mix together flour, brown sugar, and cinnamon. Cut in the chilled butter with a pastry blender or fork until crumbly.
Step 6: Add Topping and Finish Baking
After 30 minutes, reduce oven temperature to 300°F. Sprinkle streusel topping over the pie and return to oven. Bake for another 40 minutes, or until the custard is fully set and the top is golden brown.
Step 7: Cool and Serve
Let the pie cool for at least 1 hour before slicing. Serve warm or at room temperature with whipped cream or vanilla ice cream.
Tips for the Best Results
- Use tart apples like Granny Smith for balance against the sweet custard
- Let the pie cool fully before slicing for the cleanest cuts
- Keep butter cold when making the streusel for the best crumble texture
- You can make the pie a day ahead—it tastes even better the next day
Frequently Asked Questions
Can I use a different type of apple?
Yes, but choose firm, slightly tart apples like Honeycrisp or Braeburn to avoid overly sweet results.
What if I don’t have buttermilk?
You can substitute by mixing 1 tablespoon of lemon juice or white vinegar with 1¾ cups of milk. Let sit for 5 minutes before using.
Can I freeze this pie?
It’s best served fresh or refrigerated. Freezing may affect the custard texture, but it’s possible if tightly wrapped.
Is blind baking the crust necessary?
Not for this recipe. The long bake time ensures the crust cooks through without needing blind baking.
Final Thoughts
This Apple Buttermilk Custard Pie is the perfect marriage of classic apple pie and creamy custard tart. It’s sweet, tangy, and layered with texture—from the tender fruit to the smooth filling to the crumbly topping. Whether you serve it at a special occasion or make it just because, it’s sure to impress.
Keep it on your shortlist of must-bake pies—it’s a true standout.
Share Your Creations
Tried this pie recipe? Share your version and tag it with #AppleCustardPieLove to inspire other bakers. Your tweaks and toppings might be just the inspiration someone else needs.
The Goods
Apple Buttermilk Custard Pie
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Recipes
For the Pie:
- 1 single pie crust homemade or store-bought
For the Filling:
- 5 cups about 2 lbs apples, peeled and sliced (Granny Smith preferred)
- 1 cup granulated sugar divided
- ½ teaspoon ground cinnamon
- ¼ teaspoon ground nutmeg
- 2 tablespoons all-purpose flour
- ¼ teaspoon salt
- 3 large eggs
- 1¾ cups buttermilk
- ½ teaspoon vanilla extract
For the Topping:
- ⅓ cup all-purpose flour
- ⅓ cup brown sugar
- ½ teaspoon cinnamon
- 3 tablespoons chilled butter cut into small cubes
Instructions
Step 1: Prepare the Crust
- Preheat oven to 325°F. Roll out pie dough into a 14-inch circle and gently place into a 9-inch deep-dish pie pan. Fold under the edges and flute with your fingers. Refrigerate while preparing the filling.
Step 2: Cook the Apples
- In a large nonstick skillet sprayed with cooking spray, cook the apples with ¼ cup of sugar, cinnamon, and nutmeg over medium heat for about 10 minutes, or until tender. Stir occasionally. Spoon the apple mixture evenly into the chilled pie crust.
Step 3: Make the Custard
- In a medium bowl, whisk together the remaining ¾ cup sugar, flour, salt, and eggs. Add buttermilk and vanilla, and whisk until smooth. Pour custard mixture over the apples in the pie crust.
Step 4: Bake the Pie
- Bake the pie for 30 minutes at 325°F.
Step 5: Make the Streusel
- While the pie bakes, mix together flour, brown sugar, and cinnamon. Cut in the chilled butter with a pastry blender or fork until crumbly.
Step 6: Add Topping and Finish Baking
- After 30 minutes, reduce oven temperature to 300°F. Sprinkle streusel topping over the pie and return to oven. Bake for another 40 minutes, or until the custard is fully set and the top is golden brown.
Step 7: Cool and Serve
- Let the pie cool for at least 1 hour before slicing. Serve warm or at room temperature with whipped cream or vanilla ice cream.
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