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Hypocrite pie

Hypocrite pie
Ricardo DeAratanha / Los Angeles Times

John T. Edge is kind of infuriating. On one hand, the food writer and director of the Southern Food Alliance has a noble curiosity about quirky small-town ways. It's spurred him to collect lots of regional recipes, resulting in a ... Read more

Total time: 1 hour, 15 minutes | Serves 8
  • 6 tablespoons butter, divided, at room temperature
  • 3 tart apples, peeled, cored and sliced
  • 3/4 cup sugar, divided
  • 1/2 teaspoon cinnamon
  • 2 eggs, room temperature
  • 1 teaspoon vanilla
  • 1 tablespoon flour
  • 1 cup buttermilk, room temperature
  • Unbaked crust for a 9-inch, deep dish 1-crust pie

Step 1Melt 2 tablespoons of the butter in a skillet. Add the apples, one-fourth cup sugar and the cinnamon. Cook over medium heat until the apples are tender, 4 or 5 minutes. Set aside.

Step 2In a large bowl, combine the remaining 4 tablespoons of butter with the remaining one-half cup sugar and beat until creamy. Beat in the eggs 1 at a time. Mix in the vanilla, flour and buttermilk and beat until silky.

Step 3Prick the bottom of the pie crust with a fork. Spoon the apples into the crust and spread them around as flat as possible. Pour in the buttermilk custard mixture, ensuring that it covers all the apples. Set in a 300-degree oven and bake until a knife inserted in the center comes out clean, 50 to 55 minutes.

Note: Adapted from "Apple Pie: An American Story" by John T. Edge. The idea of combining apple pie and custard pie was widespread 100 years ago. Edge's version in "Apple Pie" is based on a North Carolina recipe, altered by basing the custard on buttermilk.


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