Warm buttermilk custard apple pie

Published on 26 September 2014

If asked how buttermilk is used in cooking, fluffy golden pancakes often come to mind. Here, the High Country’s Myrtleford Butter Factory shares a decadent dessert recipe for warm buttermilk custard apple pie using the luscious liquid left over from churning cultured butter.

Check out our Put Victoria on Your Table video series to learn more about Victoria’s High Country featuring Myrtleford Butter and other local producers.


Warm buttermilk custard apple pie

For the pastry
220g unsalted Myrtleford Butter, cold
340g plain flour
1 tablespoon castor sugar
1 teaspoon salt
½ cup Myrtleford Buttermilk

Apple filling
1/4 cup Myrtleford Butter
2 tart apples, peeled, cored and sliced
1/2 cup castor sugar
1/2 teaspoon ground cinnamon

Streusel topping
1/4 cup castor sugar
1/4 cup packed brown sugar
1/2 cup all-purpose flour
1/4 teaspoon ground cinnamon
3 tablespoons Myrtleford Butter

Buttermilk custard
1/4 cup Myrtleford Butter, softened
1 1/3 cups castor sugar
4 eggs
1 teaspoon vanilla extract
2 tablespoons plain flour
3/4 cup Myrtleford Buttermilk




Cut the butter into 2cm pieces and place in the freezer to chill for 15 minutes.

Sift together the flour, sugar and salt in a large bowl. Take the cold butter from the freezer and toss it with the flour mixture into a food processor and mix.

Slowly add the buttermilk until a dough comes together.

Remove from the processor and chill the dough for at least an hour in the refrigerator.

At this point, the dough will keep in the fridge for up to three days, or in the freezer for up to three weeks. For freezing, roll the dough out into sheets and wrap them in plastic film.

Roll out the crust and line a 20cm pie tin and prick with a fork (recipe makes 2 tins).

Preheat oven to 150 degrees C.

Apple filling

Melt 1/4 cup butter in pan over medium heat. Add apple, 1/2 cup castor sugar, and 1/2 teaspoon cinnamon. Cook for 3 to 5 minutes, until tender, and set aside.

Buttermilk custard

In a large mixing bowl combine 1/4 cup softened butter with 1 1/3 cups castor sugar.

Beat until creamy. Add eggs one at a time, beating until yellow disappears. Mix in vanilla, then 2 tablespoons flour. Combine thoroughly, then pour in buttermilk, beating until smooth.

Streusel topping

While pie is baking, combine 1/4 cup castor sugar, brown sugar, 1/2 cup flour, and1/4 teaspoon cinnamon in a small bowl. Cut in 3 tablespoons butter until mixture iscrumbly.

To assemble

Spoon apple mixture into crust, then pour buttermilk custard over it.

Place in a preheated oven and bake for 30 minutes. Remove pie from the oven after 30 minutes and sprinkle streusel topping over the custard. Return to the oven and bake for an additional 40 to 50 minutes, until a knife inserted in the centre comes out clean. Let the pie stand for one hour before serving.

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