Cooking Light's Warm Apple-Buttermilk Custard Pie

This is David's hands down favorite apple pie!

• Ready In: 1 hr
• Serves: 6

Ingredients

• 0.5 (15 ounce) package  pie dough

• Streusel

• 1⁄3 cup all-purpose flour
• 1⁄3 cup  packed brown sugar
• 1⁄2 teaspoon cinnamon
• 2 1⁄2 tablespoons  chilled butter, cut into small pieces

• Filling

• 5  cups  sliced peeled granny smith apples (about 2 pounds)
• 1  cup granulated sugar, divided
• 1⁄2 teaspoon cinnamon
• 2  tablespoons all-purpose flour
• 1⁄4 teaspoon salt
• 3  large eggs
• 1 3⁄4 cups fat-free buttermilk
• 1  teaspoon vanilla extract

Directions

1. Preheat oven to 325º.
2. To prepare crust, roll dough into a 14-inch circle; fit into a 9-inch deepdish pie plate coated with cookig spray. Fold edges under; flute. Place pie plate in refrigerator until ready to use.
3. To prepare streusel, lightly spoon 1/3 cup flour into a dry measuring cup; level with a knife. Combine 1/3 cup flour, brown sugar, and 1/2 teaspoon cinnamon in a medium bowl; cut in butter with a pastry blender or 2 knives until the mixture resembles coarse meal. Place streusel in refrigerator.
4. To prepare the filling, heat a large nonstrick skillet coated with cookig spray over medium heat. Add sliced apple, 1/4 cup granulated sugar, and 1/2 teaspoon cinnamon; cook 10 minutes or until the apple is tender, sitrring mixture occasionally. Spoon the apple mixture into prepared crust.
5. Combine remaining 3/4 cup granulated sugar, 2 tablespoons flour, salt, and eggs, stirring with a whisk. Stir in buttermilk and vanilla. Pour over apple mixture. Bake at 325º for 30 minutes. Reduce oven temperature to 300º (do not remove pie from oven); sprinkle streusel over pie. Bake at 300º for 40 minutes or until set. Let stand 1 hour before serving.