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Apple Custard Pie

adapted from Cooking Light

Ingredients

  • ½ 15-ounce package refrigerated pie dough (such as Pillsbury)
  • Cooking spray
  • ⅓ cup all purpose flour
  • ⅓ cup packed brown sugar
  • ½ teaspoon ground cinnamon
  • 2 ½ tablespoons chilled butter cut into small pieces
  • 2 cups sliced peeled Granny Smith apple about 1 large
  • 1 cup granulated sugar divided
  • ½ teaspoon ground cinnamon
  • 2 tablespoons all-purpose flour
  • ¼ teaspoon salt
  • 2 large eggs
  • 1 cup fat-free buttermilk
  • 1 teaspoon vanilla extract

Instructions

  1. Preheat oven to 325F.
  2. To prepare crust, roll dough into a 14-inch circle; fit into a 9-inch pie plate coated with cooking spray. Fold edges under; flute. Place pie plate in refrigerator until ready to use.
  3. To prepare streusel, lightly spoon ⅓ cup flour into a dry measuring cup; level with a knife. Combine ⅓ cup flour, brown sugar, and ½ 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 cooking spray over medium heat. Add sliced apple, ¼ cup granulated sugar, and ½ teaspoon cinnamon; cook 10 minutes or until the apple is tender, stirring mixture occasionally. Spoon the apple mixture into prepared crust.
  5. Combine remaining ¾ cup granulated sugar, 2 tablespoons flour, salt, and eggs, stirring with a whisk. Stir in buttermilk and vanilla. Pour over apple mixture. Bake at 325F for 30 minutes. Reduce oven temperature to 300F (do not remove pie from oven); sprinkle streusel over pie. Bake at 300F for 40 minutes or until set. Let stand 1 hour before serving.