Streusel-Topped Apple Custard Pie

For some reason, I always thought baking pies was going to be difficult.  It's probably because my mom would always complain if she was delegated the task of baking a pie for Thanksgiving.  She is not a baker, I tell you.  I've come to learn that baking pies is really quite simple.  Although, I haven't yet mastered a two-crust pie.  I tend to stick to the ones that have streusel on top.  

This pie has quickly become one of my favorites.  I've made it three times in the last year!  It's similar to an apple pie, except the filling doesn't ooze out all over your plate.  It's very sweet!  Even people who claim they hate custard pie (like me, for instance) will like it...I can almost promise you that.  

Streusel-Topped Apple Custard Pie

Ingredients:

1 (9-inch) unbaked pastry shell

4 medium apples, pared and sliced

2 eggs

1 (14-ounce) can sweetened condensed milk

1/4 cup butter, melted

1/2 teaspoon ground cinnamon

Dash ground nutmeg

1/2 cup firmly packed light brown sugar

1/2 cup flour

1/4 cup cold butter

1/4 cup chopped nuts

Directions:

1.  In medium bowl, combine brown sugar and flour; cut in cold butter until crumbly.  Stir in nuts.  Set aside or refrigerate until later.

2.  Arrange apples in pastry shell.

3.  In medium bowl, beat eggs.  Add sweetened condensed milk, melted butter, cinnamon, and nutmeg; mix well.  Pour over apples.

4.  Sprinkle streusel topping over pie.  Bake for 10 minutes at 425 degrees.

5.  Reduce oven temperature to 375 degrees; continue baking pie for 35 to 40 minutes or until golden brown.  Cool.  Refrigerate leftovers.

Source: Great American Brand Name Baking