3 c. (2 med.) peeled, sliced apples
1 1/4 c. water
2/3 c. sugar
1/2 c. cornstarch
1/2 tsp. salt
1 1/2 tsp. cinnamon
1 1/3 c. undiluted Carnation evaporated milk
2 beaten eggs
1 1/2 tsp. vanilla
1/3 c. firmly packed brown sugar
1/4 c. flour
1/4 c. quick-cooking oats
1/2 tsp. nutmeg
3 tbsp. butter
1 (9-inch) baked pie crust

Cook apples in 1/2 cup boiling water in covered saucepan 10 minutes. Drain.

Combine sugar, cornstarch, salt and 1 teaspoon cinnamon in medium saucepan. Stir in evaporated milk and remaining 3/4 cup water. Cook over medium heat, stirring constantly, until mixture just comes to a boil and thickens. Stir small amount into eggs. Stir back into custard mixture. Return to heat; cook, stirring constantly, just until mixture comes to a boil. Stir in vanilla, cook slightly.

Combine brown sugar, flour, oats, 1/2 teaspoon cinnamon and nutmeg in small bowl. Cut in butter. Place apple slices in bottom of pie crust. Pour custard over apples. Sprinkle brown sugar mixture over top. Bake in moderate 350 degree oven for 15 minutes. Cool, then chill pie in refrigerator at least 2 hours before serving.