2½ tablespoons chilled butter, cut into small pieces
For the filling:
5 cups sliced peeled Granny Smith apple (about 2 pounds)
1 cup granulated sugar, divided
½ teaspoon ground cinnamon
2 tablespoons all-purpose flour
¼ teaspoon salt
3 large eggs
1¾ cups fat-free buttermilk
1 teaspoon vanilla extract
Method
Preheat oven to 325º.
Prepare your pie crust and place pie plate in refrigerator until ready to use.
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.
To prepare the filling, heat a large nonstrick skillet coated with cookig spray over medium heat. Add sliced apple, ¼ cup granulated sugar, and ½ teaspoon cinnamon; cook 10 minutes or until the apple is tender, sitrring mixture occasionally. Spoon the apple mixture into prepared crust.
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 325º for 30 minutes. Reduce oven temperature to 300º (do not remove pie from oven); sprinkle streusel over pie.
Bake at 300º for 40 minutes or until set.
Let stand 1 hour before serving.
Recipe by Kitchen Meets Girl at https://kitchenmeetsgirl.com/warm-apple-buttermilk-custard-pie/