Creamy Custard Fruit Pie

I've tried cooking a couple new things recently, and had enough success to recommend the recipes! I've never baked a pie before, so this was an adventure, but very tasty. It's an apple pie, with egg custard built in. Interestingly, I got the recipe from Cooking Light. In this case it might be better named "Cooking Slightly Lighter Than The Cheesecake Factory." But hey, the recipe is good and it makes a serious pie. Enjoy!


Crust:
1/2 of a 15 oz. package refrigerated pie dough
cooking spray

Streusel topping:
1/3 c flour
1/3 c packed brown sugar
1/2 tsp cinnamon
2 1/2 tbsp chilled butter, cut into small pieces

Filling:
5 c sliced and peeled granny smith apples (about 2 lb)
1 c sugar
1/2 tsp cinnamon
2 tbsp flour
1/4 tsp salt
3 eggs
1 3/4 c fat free buttermilk
1 tsp vanilla extract

Preheat oven to 325.

To prepare crust, roll dough into a 14 inch circle, fit into a 9 inch deep dish pie plate coated with cooking spray. Fold edges under, flute. Place in fridge.

To prepare streusel, spoon 1/3 c flour into a dry measuring cup, level with knife. Combine flour, brown sugar, 1/2 tsp cinnamon in a medium bowl, cut in butter with a pastry blender or two knives until the mixture resembles coarse meal. Place in fridge.

Filling - heat large non-stick skillet coated with cooking spray over medium heat. Add sliced apples, 1/4 c sugar, 1/2 tsp cinnamon, cook 10 minutes or until apple is tender, stirring occasionally. Spoon mixture into prepared crust.

Combine remaining 3/4 c sugar, 2 tbsp flour, salt and eggs, stir with whisk. Stir in buttermilk and vanilla. Pour over apple mixture. Bake at 325 for 30 minutes. Reduce heat to 300, sprinkle streusel over pie. Bake at 300 for 40 min or until set. Let stand 1 hour before serving.

Yields 10 servings, 317 calories each. So don't eat the whole pie in one sitting!