Apple Custard Pie

Makes enough filling for at least 2 pies

2 uncooked pie shells

Apple Filling:
10 c. sliced apples
1/2 c. sugar
1 tsp cinnamon

Custard:
3/4 c. Sugar
2 Tb flour
1/4 tsp salt
3 eggs
1 3/4 c. buttermilk
1 tsp vanilla extract

Streusel:
2/3 c. flour
1 tsp cinnamon
2/3 c. brown sugar
5 Tb chilled butter, cut in pieces

Apple filling: Heat a large nonstick skillet coated with cooking spray over medium heat. Add sliced apples, sugar, and cinnamon. Cook until apple is tender, stirring occasionally. Spoon apple mixture into pie crust.

Custard: Combine sugar, flour, salt and eggs, stirring with a whisk. Stir in buttermilk and vanilla. Pour over apple mixture. Bake at 325 for 30 minutes, then reduce temp to 300 (do not remove from oven). Sprinkle streusel over the top and bake 40 minutes more until set. Let stand 1 hour before serving. Keep cold.

Streusel: Combine flour, brown sugar, and cinnamon in medium bowl. Cut in butter with pastry blender or fork, or do it in a food processor. Combine until it resembles course mill. Keep chilled until ready to use.