i blogged about getting healthy yesterday … and now i’m blogging a pie today but here me out! i didn’t eat the entire pie. people i love, love pie… and it’s fall. one slice never killed anyone and everything in moderation right? and this buttermilk apple pie is worth it.
i’m going to throw this out there. baking is a struggle for me. i love love love to cook LOVE to cook. you can toss and adjust anything really in cooking. it’s baking that is so scientific and if you know me.. i am anything but scientific. i’ve written about it before but the sift magazine from king arthur flour is one of my absolute favorite magazines for seasonal baking. the best thing about this pie? the crust actually turned out. it was simple, easy, the instructions were detailed and the crust turned out.
i also loved that the pie was topped with streusel instead of another layer of crust. it kept it kind of light (if that is possible for an apple pie). plus who doesn’t love streusel? i would take it over another crust any day. mix that with the apples heavenly.
the secret ingredient though is the buttermilk. i used buttermilk that i had left over from making butter (makes sense doesn’t it?) all you have to do is put heavy whipping cream into your blender and go until it gets past whip cream and curdles into butter. you drain the liquid (and save it…that is the buttermilk) rinse the butter and refrigerate. the buttermilk added this nice tart tang to the pie that kept it from getting overly sweet.
since this is a baking recipe i didn’t adjust it at all. luckily king arthur posted it on their site too. it was the best fresh and the day after. after the second day it got a little mushy. if i was going to serve this to a group i would bake it that day for the best results. be sure to let it set though the buttermilk made the middle a little more runny than normal but after it was fully cooled it sliced up perfectly.
apples are officially in season here in michigan so it was the perfect dessert to whip up for friends who came for dinner. i0