Deep Dish Peach Custard Pie

This sounds wonderful for those who get really good fresh peaches! Found on the 'net.

• Ready In: 1 hr 20 mins
• Serves: 8

Ingredients

• 1  unbaked 9-inch deep dish pie pastry (4-cup volume)
• 3 1⁄2 cups  about 7 medium peeled pitted and sliced  peaches
• 1 (14 ounce) can sweetened condensed milk
• 2  large eggs
• 1⁄4 cup butter or 1⁄4 cup margarine, melted
• 1 -3  teaspoon lemon juice
• 1⁄2 teaspoon ground cinnamon
• 1  dash ground nutmeg

• STREUSEL TOPPING

• 1⁄3 cup  packed brown sugar
• 1⁄3 cup all-purpose flour
• 1⁄3 cup  chopped walnuts
• 2  tablespoons butter or 2  tablespoons margarine, chilled

Directions

1. PREHEAT oven to 425°F.
2. ARRANGE peaches in pie shell. Combine sweetened condensed milk, eggs, butter, lemon juice, cinnamon and nutmeg in large mixer bowl; beat until smooth. Pour over peaches.
3. BAKE for 10 minutes. Sprinkle with Streusel Topping. Reduce temperature to 350°F; bake for additional 55 to 60 minutes or until knife inserted near center comes out clean. Cool on wire rack.
4. FOR STREUSEL TOPPING.
5. COMBINE brown sugar, flour and walnuts in medium bowl. Cut in butter with pastry blender or two knives until mixture resembles coarse crumbs.