Create-A-Crust Apple Custard Pie

Catwhispers's Note:

This very delicious pie was from a book put out by Eagle Condensed Milk. I personally like to use walnuts, but you can use your own favorite. I've found a 10 inch quiche or tart baking dish is the perfect size and shape and looks very nice on the table.

• Total Time: 40 mins
• Prep Time: 25 mins
• Cook Time: 15 mins

Ingredients:

Servings: 8

• 2 medium apples
• 1 tablespoon lemon juice
• 1/2 cup biscuit mix, plus
• 2 tablespoons biscuit mix (divided)
• 1 (14 ounce) can sweetened condensed milk
• 1 1/2 cups water
• 3 eggs
• 1/4 cup butter (softened) or 1/4 cup margarine (softened)
• 1 1/2 teaspoons vanilla
• 1/2 teaspoon cinnamon
• 1/2 teaspoon nutmeg
• crumb topping
• 1/2 cup biscuit mix
• 1/2 cup brown sugar (packed)
• 1/4 cup butter (cold) or 1/4 cup margarine (cold)
• 1/4 cup chopped nuts

Directions:

1. Preheat oven to 350. Butter a 10 inch pie or tart pan, or spray with non stick spray.
2. Prepare crumb topping (see below) and set aside.
3. Core, peel and slice the apples, then toss with lemon juice and 2 tablespoons baking mix; arrange in the prepared pan.
4. In a blender, combine the remaining ingredients (except those for crumb topping) and blend on low speed for 3 minutes. Let the mixture stand for 5 minutes, then pour over the apples.
5. Prepare the crumb topping, sprinkle evenly over the top of the pie, and place in the oven. Bake for 15 minutes, or until golden and baked through.
6. Refrigerate leftovers (if there are any).
7. CRUMB TOPPING:.
8. In a small bowl, combine 1/2 cup baking mix and 1/2 cup brown sugar. Cut in the butter or margarine until crumbly. Toss with the nuts.