Apple Pie

Crust:
1/2  (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 apple (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

Preheat oven to 325º.

To prepare crust, roll dough into a 14-inch circle; fit into a 9-inch deepdish pie plate coated with cookig spray. Fold edges under; flute. Place pie plate in refrigerator until ready to use.

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.

To prepare the filling, heat a large nonstrick skillet coated with cookig 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, sitrring mixture occasionally. Spoon the apple mixture into prepared crust.

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 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

Here ya go this'll get those taste buds going, love apple pie, mmmmmmmmm.