Streusel Topped Apple Custard Pie

Last Saturday Brian stopped in LoLo's to get donuts. They have seriously good donuts there. He came out with five donuts and 50 pounds of apples. They were a good deal ($.30/lb), but that's a lot of apples, especially since they were (gigantic) red delicious, which I don't like eating plain. We made 14 pints of applesauce, 5 dehydrator loads full of dried apples, this dessert, and we still have 10 pounds left. Good thing I have a ton more apple recipes to try out, although this was definitely the best sounding one.

STREUSEL - TOPPED APPLE CUSTARD PIE
1 (9 inch) pastry shell, unbaked
4 c. cooking apples, pared & sliced
2 eggs
1 (14 oz.) can sweetened condensed milk
1/4 c. butter, melted
1/2 tsp. cinnamon
Dash of nutmeg
3 tbsp. walnuts, chopped
2 tbsp. light brown sugar

Preheat oven to 425 degrees. Arrange apple slices in pastry shell. In a medium bowl, beat eggs. Stir in sweetened condensed milk; butter, cinnamon, and nutmeg. Mix well. Pour over apple slices. In a small bowl, combine walnuts and sugar. Sprinkle over pie filling. Place pie in bottom third of oven; bake 10 minutes. Reduce oven temperature to 375 degrees and bake 35 to 40 minutes longer or until golden brown.

We liked it. We had it warm the first night and cold the second night, and it was good both ways. The custard apple pie was a nice change from classic apple pie since that is probably my least favorite kind.