Apple-Buttermilk Pie the Editors of Publications International, Ltd.
Makes 1 (9-inch) pie
|2||medium Granny Smith apples|
|1-1/2||cups sugar, divided|
|1/3||cup margarine or butter, melted|
|2||tablespoons all-purpose flour|
|1||tablespoon ground cinnamon, divided|
|2||teaspoons ground nutmeg, divided|
|1||(9-inch) unbaked pie shell|
- Preheat oven to 350°F. Peel and core apples; cut into small chunks. Place apples in bowl; cover with cold water and set aside.
- Beat eggs briefly at low speed of electric mixer until mixed. Add all but 1 teaspoon sugar, buttermilk, margarine, flour, 2 teaspoons cinnamon, vanilla and 1-1/2 teaspoons nutmeg; mix at low speed until well blended. Drain apples thoroughly and place in unbaked pie shell.
- Pour buttermilk mixture over apples. Combine remaining 1 teaspoon sugar, 1 teaspoon cinnamon and 1/2 teaspoon nutmeg; sprinkle over top. Bake 50 to 60 minutes. Serve warm or at room temperature for the best flavor. Store in refrigerator.
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