Apple-Buttermilk Custard Pie

• Crust
• 0.5 (15 ounce) package refrigerated pie dough (such as Pillsbury)
• cooking spray
• Streusel
• 1/3 cup all-purpose flour
• 1/3 cup packed brown sugar
• 1/2 teaspoon ground 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 ground cinnamon
• 2 tablespoons all-purpose flour
• 1/4 teaspoon salt
• 3 large eggs
• 1 3/4 cups fat-free buttermilk
• 1 teaspoon vanilla extract

1. Preheat oven to 325u0b0F.
2. To prepare crust, roll dough into a 14-inch circle; fit into a 9-inch deepdish 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 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 cooking 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, stirring 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 325u0b0F for 30 minutes. Reduce oven temperature to 300u0b0F (do not remove pie from oven); sprinkle streusel over pie. Bake at 300u0b0F for 40 minutes or until set. Let stand 1 hour before serving.

crust, cooking spray, streusel, flour, brown sugar, ground cinnamon, butter, filling, apples, sugar, ground cinnamon, flour, salt, eggs, buttermilk, vanilla

Taken from www.food.com/recipe/apple-buttermilk-custard-pie-343772 (may not work)